Calculating the Amount of Food Per Person There is no magic formula or standard for exactly how much food you'll need for a party. Basic Guidelines Following some general guidelines when planning your meal can help you determine the right amount of food. Appetizers - For parties in which only appetizers and finger foods are being served, base your estimate on five to eight appetizers per person, per hour. If there is a meal included, you can cut back to three or four per person per hour before the meal.
Offer more types of appetizers for a larger crowd. Full meals - If you're offering a choice of dishes, try to anticipate which one will be the most popular and have extras on hand. Serving sizes will depend on the dishes, so if you go the buffet route, make sure you have enough for everyone to sample each dish. Side dishes can be tricky, but you can estimate about four ounces of each dish as a serving.
Prepared salads - For potato, pasta, or other prepared salads, one gallon will feed people. Green salad - For leafy vegetable salads, plan on about one cup per person, before dressing.
Fruit and veggie trays - For fresh fruit, about one half cup per person should do the job. With veggies, estimate about eight to ten pieces per person. Have plenty of dip available as well. Desserts - It's best to offer desserts as single servings, so you can easily calculate how many you need.
Have some extras on hand for big eaters or those with a particularly sweet tooth. One 9" layer cake will serve 10 to 12 people; one 9" pie will serve 6 to 8. Appetizer Amounts for a Three Hour Party A three hour party is a good place to start; if your party will be longer, change the calculations to accommodate the additional time.
Food for Dinner Parties Plan for a main dish chicken, turkey, beef, pork, ham, or casserole plus salads, sides, desserts, and drinks. Usually attendees will drink beverages on average, whether it be coffee juice or tea so ensure you have a few options available. A good point to note, for both breakfast, lunch and dinner buffets is to not multiple everything by the number of people attending the event.
For example, catering quantities for a breakfast or dinner buffet for 50 attendees you would look at feeding only 45 and attendees would only be about Ideally, sides would need to be incorporated, including a starch side bread or something fairly filling and a small dessert.
Chips, crackers, vegies and various dips are all inexpensive fill-ins to have as a backup if you find your guests are getting more peckish too. If you do decide to include bite-sized sandwiches or baguettes for a lunch buffet too, allow for per person. Fresh fruit platters are perfect for a lunch buffet side or as a dessert too, and like a breakfast buffet you can allow for pieces per guest. Sandwich Platter : a series of pre-made sandwiches in a wide variety of options.
Keep presentation in mind when designing platters. You want to make everything look attractive and appealing. Vary your colour choice too as it will not only look beautiful, but it will also provide a nutritionally varied meal for your guests.
For a complete breakdown for buffet and table service portions, see our various charts. We have a chart that provides suggested portions for a single guest, 25 guests, and 50 guests - and can be scaled up or down accordingly. From appetiser portions to soups and stews to desserts and side dishes, we cover almost every type of food you'd need to include on your catering menu - with European metric and US imperial measurements included too - so everyone can understand the quantities with ease.
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