Our lodge does a meal for the (monthly) stated meeting, for each degree, and a monthly breakfast fundraiser. AR doesn't provide for "stewards" (we appoint 'masters of ceremonies' instead) so the kitchen and refreshment responsibilities usually fall to the Junior Warden & friends.
I currently serve as the Jr. Chef for our Scottish Rite valley, and will move to the South in our blue lodge the first of December. So, I've been using my time in the SR kitchen to get ready to fill some big shoes in the lodge kitchen this winter ;-) In a previous life, I've served as an Army mess officer, do all the cooking at home, and have been a camp cook for several years.
At SR, we typically cook for 50 masons for stated meetings, and up to 350 for some of the big banquets; at Reunion we budget and cook for 200, two meals per day. Portion control is important, not only for your budget, but also to be sure that no Brother leaves hungry, and not to have a lot of leftovers and waste. We've been doing a lot of this by the seat of our pants, but over the past couple of months I've been converting a lot of our recipes to recipe cards, scaled to 25 servings. Front of the card is the recipe; on the back is a shopping/budget list for the needed ingredients.
At SR, the valley usually has one of the Camp Guard or KSA members to count heads and sell meal tickets ($8.00). At lodge, we have the "red box" positioned at the head of the serving line (some neighboring lodges use a gallon pickle jar for the same purpose) with a "suggested donation" of $5. So we budget at around $5 per plate, and with a little practice, we're able to have well-sated brethren with a home-cooked meal (meat, starch, 2 veggies, salad, dessert) and still make a bit of profit on it. Beverages include coffee, tea or lemonade, cokes available for purchase out of a spare fridge.
We put a lot of effort into our kitchen, both at blue lodge and SR, because a huge amount of the fellowship and camaraderie in the Craft happens around the dining area and the "Table of Brotherly Love." Someone is at the lodge several nights per week, and we'll have the kitchen open, fresh coffee, and some sort of light snacks available. We tend to draw a lot of visitors, and keep our members happy and active because we feed them well. As Miz Kay says on "Duck Dynasty," "if you feed them, they will come."