Guest count is the starting point, not the entire answer. Timing, menu, duration, audience, and service format influence quantities.
Start with a realistic guest estimate
Separate confirmed guests, likely guests, vendors, children, and staff who need meals.
Consider the time of day
Guests often expect a fuller meal during traditional lunch and dinner hours than at a short reception.
Match quantity to service format
Plated service controls portions. Buffets require variety and replenishment planning.
Account for menu variety
More selections do not always mean a full portion of every item for every guest.
Share dietary needs early
Special meals may need separate preparation, labeling, or service procedures.
The most reliable quantity plan comes from the caterer responsible for the actual menu and service.
Plan with Chef TJay
Use the private consultation builder to organize the event details, or send an inquiry directly.