How much food per person for catering? A practical portion guide
The first question before every event: how much to order. Here are the portion tables by service format and the rules we use in practice.
Quantity is the first thing that creates uncertainty when planning catering. Order too little and guests leave hungry; order too much and half of it is wasted. In practice there are stable rules that depend on the service format, event length and time of day.
The basic rule: the format sets the portion
The same guest count requires very different quantities for a standing cocktail reception versus a plated dinner. The table below shows the ranges we use when building proposals.
| Service format | Food per person | Bites / pieces |
|---|---|---|
| Cocktail reception (1–2 h) | 300–400 g | 6–8 finger food pieces |
| Cocktail replacing a meal (3+ h) | 500–650 g | 12–14 pieces |
| Buffet (lunch or dinner) | 700–900 g | 5–7 different dishes |
| Plated dinner | 600–750 g | 3–4 courses |
| Business lunch / conference | 450–600 g | 2 courses + dessert |
How many dishes to put on the menu
More variety does not mean more quantity. For a buffet of 50 guests, six well-executed dishes work better than twelve in small amounts. As a guide: up to 30 guests 4–5 dishes, 30–80 guests 6–7 dishes, over 100 guests 8–10 dishes across several stations.
Drinks: the count that rarely fails
- First hour: 2 drinks per person (guests arrive and take a welcome drink).
- Every following hour: 1 drink per person.
- Water: at least 0.5 l per guest, 1 l in summer.
- Coffee and tea: expect 60–70% of guests after the main course.
Factors that change the maths
- Time of day — evening events consume more than morning receptions.
- Guest profile — weddings and family celebrations consume more than corporate cocktails.
- Duration — every extra hour needs a savoury and sweet top-up.
- Season — summer raises drink and light-dish consumption, winter warm bites.
- Dietary needs — plan 5–10% of the menu as vegetarian or gluten-free.
How we handle it
For every inquiry we calculate quantities from the guest count, duration and format, then propose a menu with clear portions — no guesswork. Tell us the number of guests and the occasion and we will suggest the format that works best in practice.
Frequently asked questions
- How many canapés per person at a cocktail?
- For a one to two hour cocktail plan 6–8 pieces per person; if the cocktail replaces a meal, plan 12–14 pieces.
- How much food per person for a buffet?
- Plan 700–900 g of food per person spread across five to seven different dishes.
- How many drinks per guest?
- Two drinks for the first hour and one per hour after that, plus at least half a litre of water per guest.
