How Much Food Do You Actually Need Per Person?

Getting portions right is the difference between a warm memory and an awkward moment at the buffet line.

Buffet events Plan on 1.5 servings per guest for the main protein and two sides. Guests circle back for sides far more than proteins.

Plated dinners Portions are fixed, so the only variable is your entree split. We recommend a 60/40 beef-to-poultry split, plus 5% vegetarian plates.

Cocktail receptions If the reception replaces dinner, budget 10-12 pieces per guest across the first 90 minutes. If it precedes a meal, 4-6 pieces is plenty.

The rule we live by Order for 100% of your confirmed headcount, not your invite list. Then add a 5% buffer for day-of additions.