Catering Guide
A simple, no-stress guide to portions, so nobody leaves hungry and you are not stuck with mountains of leftovers.
It is the question every host asks: how much food is enough? Order too little and people notice. Order too much and you have paid for food nobody eats. Here is how professional caterers figure it out, so you can plan with confidence, whether you are hosting 50, 100, or 150.
For a full sit-down or buffet meal, the standard per-person starting point is:
| Item | Per person | For 100 guests |
|---|---|---|
| Main protein | 6 oz cooked | ~37 to 40 lbs |
| Starch or potato | 4 to 5 oz | ~25 to 32 lbs |
| Vegetable | 4 oz | ~25 lbs |
| Salad | 1 to 1.5 cups | ~13 to 16 lbs greens |
| Rolls or bread | 1 to 2 pieces | 100 to 200 pieces |
| Dessert | 1 serving (+10 to 15%) | 110 to 115 servings |
Those numbers shift with the event. Nudge portions up or down based on:
Passed apps and grazing stations follow a different math:
| Situation | Pieces per person | Varieties |
|---|---|---|
| Appetizers are the meal (2 to 3 hrs) | 10 to 12 | 5 to 6 |
| Cocktail hour before dinner | 4 to 6 | 3 to 4 |
| Light reception or open house | 6 to 8 | 4 to 5 |
A safe starting point is about 1 drink per guest per hour. For a 3-hour event with 100 guests, that is roughly 300 servings total across whatever you are offering. Always have plenty of water, and figure most guests will have 2 to 3 non-alcoholic drinks over the course of an event.
Let a caterer do the math. When you tell us your headcount, your timing, and your style, we scale every dish exactly, so you get a full, generous table without overpaying. It is what we do every week for weddings, corporate events, and celebrations across the Tri-Cities.
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