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wayne 01/01/13 |
Hello I've been asked to do a wedding recption for 170 people they are only having buffet and passed appetizers 14 different kinds have been asked for. How many of each do I need to make and how many pieces per person? Thank you for any help provided |
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ellen 01/01/13 |
Amounts depend very much on the time if the service and the time and length of the reception, the mix of the crowd and what if any alcohol is served, as well as what appetizers. For example are they light and popular (jumbo shrimp) or chips and salsa.... If the reception is 2 to 5 or 8pm on, 1 pound of food, but if 11-2 or 5-8 start, 1 1/2 pounds per person, plus 4 pieces more for each hour over about 3. If you write details and indicate budget range, I can probably help. |
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wayne 01/01/13 |
HI THE RECEPTION IS IN THE EVENING AT 6 PM. THE CHOICES ARE AS FOLLOWS: SMOKED SALMON dill cream cheese FILO CUPS, CHICKEN SATAYS, OYSTERS ROCKAFELLER, MEATBALLS, MINI LEMON SHRIMP SKEWERS (3 SHRIMP PER SKEWER), MINI SPRING ROLLS, STUFFED MUSHROOMS, CRAB AND BRIE FILO TRIANGLES, DEVILLED EGGS, SAUSAGE ROLLS, MINI QUICHE VEGGIE TRAY, Fruit TRAY AND CHEESE TRAY. AS STATED THERE ARE 14 TYPES. Im thinking at least 12 pieces per person(170 people ) as there is no sit down dinner. So 170 * 12= 2040 divided by 14= 145 pieces of each appetizer does this sound about right or is this too much? They are spending 24.99 per person for food. |
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ellen 01/01/13 |
The people will not have eaten, and will be looking for a dinner's worth of food. They will eat double what a simple cocktail party will need. You have highly desirable and costly dishes here; most pro caterers would not do it for less than $40 per person, and many would charge quite a bit more. This is what I would do if I were asked to estimate this party:
SMOKED SALMON dill cream cheese FILO CUPS, 1 1/2 to 2 per person Yes, that is over 25 pieces per person, and at a 6PM reception, they will eat all of it. In addition, you have almost no vegetarian or non-seafood suitable dishes, and with 170 guests, you need some. I would talk my clients into revising this menu; throw out one of the seafood for tiny roasted potatoes or bruschetta with a veggie based topping, stuff the mushrooms with a veggie filling, make sure the quiches are meat and seafood free... If this is a paid gig (I hope so) be aware you will need at least 3 in the kitchen and 8-10 serving for this size party, and consider a contribution to support this site. Keep in mind that standard ovens only do about 30 pieces per sheet, usual max 2 sheets, and figure out if you can really do this many hot hors d'ouvres at the venue. |