Planning a party? Here's how to entertain a crowd.
The guests have been invited. Now, how much food will you need? Many factors play a part: the length of the event, number of people and the types of food you're serving. Think timing too. For example, a cocktail party requires much less food than an all-day event.
Other tips: When estimating food and drinks, always round UP. Try to guess what items will be most popular. Remember that more options mean smaller individual portions.
Don't forget to serve safe!
No cooked dishes, soft cheeses, cut up fruits, lunch meats or dips should sit at room temperature for more than 2 hours
chafing dishes and beds of ice or coolers to maintain food temperatures
10-15 pieces per person. Make sure it's substantial. When appetizers are served buffet-style
vs. passed on trays, people tend to eat more.
Evening function with dinner following:
3-5 pieces per person. Can be lighter foods such as cheese or veggies.
Late morning or early afternoon with a meal following:
1-3 pieces per person. Again, can be lighter, such as veggies or cheese.
Beverages
About 3 beverages per person at a party.
A 2-liter of soda fills ten 8-ounce glasses.
Plan on guests consuming a cup of coffee every 1.3 hours (3 drinks over 4 hours).
Coffee consumption peaks in the morning, late afternoons and after meals; coffee drinkers
will usually consume 1½ cups each.
Don't forget cream and sugar and sugar substitutes!
Breakfast
Offer juice, champagne, mimosas (oj and champagne mixed), coffee or tea.
People will drink about 2 beverages each.
Offer a main entrée (about 5 oz). Offer 2-3 side dishes (4 oz. each) with bread or
a starch and dessert.
Fruit makes a great breakfast "dessert." Estimate a half to one cup of fruit salad or
3-5 pieces of sliced fruit per person.
Serving pastry only? Estimate 2 pieces per person.
Lunch
Offer soda, beer, wine, mixed drinks, tea or lemon water.
If serving hors d´oeuvres, plan 2-4 per person.
Accompany your entrée (about 5 oz.) with 2-3 sides (4 oz each), bread or
a starch and dessert.
For buffet-style, plan on 4 oz meat and 2 oz. cheese per person, allowing for one
to two sandwiches each.
Dinner
Serve water with a lemon slice in addition to any other beverages.
Plan 3-5 hors d'oeuvres per person, depending on your number of courses.
Offer your entrée dish (5-7 oz.) and 2-3 sides (4 oz. each for veggies, 2 oz.
for beans or pasta). Of course, offer bread, salad (1 oz w/out dressing), possibly soup or
an appetizer.
Desserts
Plan 1 slice of cake, tart or pasty, 4 oz. of a creamy dessert, such as mousse or
pudding, 5 oz if serving ice cream.
Remember, more people mean more courses and more choices.
