Cooking for groups on a trip

These suggestions mostly come from my wife Margo, who became a specialist of feeding groups of 20-30 on week long trips.
Plan a sequence of combinable foods:

• Tacos provide left over meats and cheese for chili.
• Chili can become a base for a casserole along with leftover peas and other foods.
• Baked chicken can become a barbeque dish.
  
• Ice cream one night can become an ice cream pie later in the week.
  

Toward the end of the week have a “left overs night” putting out everything left, plus one new item. This can be billed as a “retrospective” view of the week they've had together