Plan roughly 700–800 g of food per adult for a full dinner, one waiter for every 20–25 guests at a buffet, and one live counter for every 60–80 guests. Those three numbers settle most of a catering plan. Below is how each one works, and where families usually get it wrong.
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How Much Food Per Person
| Item | Per adult | Notes |
|---|---|---|
| Total food, full dinner | 700–800 g | Across all courses |
| Starters | 5–7 pieces | More if dinner opens late |
| Main course (each dish) | 80–100 g | Fewer dishes means larger portions |
| Rice or biryani | 100–150 g | Less if breads are generous |
| Breads | 2–3 pieces | Naan, roti, puri |
| Dal | 100 ml | |
| Salad, raita, achaar | 80–100 g | |
| Dessert | 100–150 g | 2 varieties minimum |
| Welcome drinks | 250 ml | More in summer |
Children count as roughly half an adult. A lunch function needs about 20% less than a dinner. A late-night wedding needs more, because guests wait longer and eat more when food finally opens.
How Many Waiters and Staff
| Guests | Waiters (buffet) | Waiters (table service) | Live counters |
|---|---|---|---|
| 50 | 2–3 | 4–5 | 1–2 |
| 100 | 4–5 | 8–10 | 2 |
| 200 | 8–10 | 15–20 | 3 |
| 500 | 20–25 | 40–50 | 6–7 |
| 1,000 | 40–50 | Not practical | 10–12 |
Add chefs and counter cooks on top of these numbers, plus cleaning staff and a supervisor for anything over 150 guests. Table service for elders at a buffet event is worth the extra hands, and costs little.
How Many Live Counters
One counter per 60–80 guests keeps queues short. More important than the number is the spread: counters placed along a lawn or at opposite ends of a hall move people far better than the same counters clustered together. Chaat and golgappa counters are always the busiest, so give them the most room.
How Much Cake
Roughly half a kilo per 10 guests for a dessert-sized slice. So 50 guests need about 2.5 kg, 100 guests about 5 kg. For a birthday where cake is the centrepiece, add a little more; where a full dessert counter is running, you can order less.
Three Mistakes Families Make
- Ordering to the invite list, not the arrival count. Indian functions bring extras. Plan a margin above the confirmed number.
- Too many dishes, too little of each. Twelve thin dishes feel meaner than seven generous ones, and cost more.
- Counting starters as a snack. If dinner opens at 10pm, guests will eat two hours of starters. Plan for it or they will be hungry and cross.
Frequently Asked Questions
How much food per person for a wedding?
About 700–800 g per adult across all courses for a full dinner, plus 5–7 starter pieces. Children count as roughly half.
How many waiters for 100 guests?
Four to five for a buffet, eight to ten for table service, plus chefs, counter staff and cleaning staff.
How many dishes should a wedding menu have?
For 200-plus guests, a typical spread runs 6–8 starters, 6–8 main dishes, 2 rice, 4–5 breads and 3–4 desserts, plus live counters. Our premium wedding menu is built on exactly that structure.
Do you plan all this for us?
Yes. Tell us the guest count, the venue and the timing, and quantities, counters and staffing come planned in the quote. See per-plate rates.
