Planning portions for 4 guests is simple, but for 30? It's easy to under- or over-cater, leading to shortages or waste. As seasoned event planners, we've refined this foolproof guide to ensure your buffet hits the mark every time.
Here's how to calculate quantities for meals and drinks based on real-world experience serving crowds:
- Sandwiches or entrées: 1.5 servings per guest
- Accompaniments (rice, pasta): 1.5 servings per guest
- Vegetables or fruits: 2 large dishes per 25 guests
- Aperitif canapés: 6 pieces per person
- Canapés (for aperitif dinner): 12 large pieces per person
- Cupcakes: 1.5 pieces per person
- Cakes: 3 pieces per person
- Sweets: 5 pieces per person
- Ice cream: 1 serving per person
If serving alcohol:
- Lemonade, sodas, or iced tea: 8 liters per 25 guests
- Alcoholic beverages: 1.5 drinks per hour per guest
If no alcohol:
- Lemonade, sodas, or iced tea: 15 liters per 25 guests
This approach keeps guests satisfied without leftovers piling up—a strategy trusted by caterers for hassle-free events.
Have you used these buffet quantities for your event? Share your results in the comments—we'd love to hear how it worked for you!
