With 10 people, I wouldn't try to get huge equipment to feed everyone all at the same time. Not unless you are going to cook for this size group a lot. Most of the time you'll cook for way less people and that size equipment would be overkill.
Cook for 3 or 4 at a time, so everyone gets fresh, hot chow. Better to do that then cook, say, all the bacon for everyone at once, then all the hashbrowns, then all the eggs, etc., and by the time everyone eats, its all cold and stale. This is especially true in the cold or at altitude where food cools off tremendously fast.
I've also found that cooking for that many, and especially buying food for that many, is a major logistical challenge not to be underestimated. Double this challenge if you are camping far away from a reasonable trip to a nearby store. Quadruptle this challenge if you are in the backcountry. I've found it absolutely essential that a menu for each and every meal is planned and food bought accordingly. Plan for at least 1.5 times the food you would normally eat at home.
Also, discuss said menu with the rest of the crew to see if someone has an allergy or other issue with their diet. With a group of 10, someone likely will.
The quality of food is a major issue in determining whether an outing is fun or not. After all, you can't control the weather or the game, but you can control the food you enjoy. The person who is responsible for this task will determine, at the outset, the baseline for camping enjoyment or lack thereof. Some, like me, enjoy it. Others should never, due to lack of organizational skills, temperment, dietary choices, hygiene, etc., be allowed to inflict themselves on the entire crew.