One of the biggest questions when planning an event is simple:
How much food do we need?
Too little leaves guests hungry. Too much wastes money.
At Fuego & Salt, we design menus that keep guests satisfied without overdoing it. Here is a practical portion guide to help you plan.
Start With Your Guest Count
Always plan based on:
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Confirmed guests
-
Plus a small buffer
Never guess.
Main Proteins
Plan:
-
6 to 8 ounces per adult
-
Slightly less if multiple proteins are offered
Examples:
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Chicken, beef, fish, pork
Sides
Plan:
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2 to 3 sides per guest
-
About 4 to 6 ounces each
Examples:
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Potatoes, vegetables, rice, salads
Appetizers
If heavy appetizers:
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6 to 8 pieces per person per hour
If light:
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3 to 5 pieces per person
Bread and Rolls
Plan:
-
1 to 2 per guest
Desserts
Plan:
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1 serving per guest
-
Plus extra for sweet lovers
Drinks
Estimate:
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2 drinks per person for the first hour
-
1 per hour after
Include water always.
Consider These Factors
Adjust portions for:
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Time of day
-
Event length
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Alcohol presence
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Guest age group
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Buffet vs plated
Let Professionals Handle the Math
At Fuego & Salt, we calculate portions, timing, and flow so you can enjoy your event stress-free. Contact Us Today to learn more or have us help!
Great events start with great planning.