response 33 of 34:

Dec 25 20:35 UTC 2013

Some techniques are really good for scaling (sous vide, roasting). 

Measure by mass, not volume, as you can scale more easily, and can just retare
to add the next ingredient. 

Use techniques that offer a wide margin for error (sous vide, braising, etc),
since your cadence will be different to cook for 40 versus ooking for 4. 

Fussy dishes and proper plating go out the window unless you have a crew. Just
serve family style. 

Casseroles scale nearly linearly, and are always appreciated.