How to calculate a banquet for a wedding: norms of food and drinks per person

A wedding banquet is one of the most important and costly stages of preparation for a celebration. According to statistics, it accounts for up to 50% of the entire wedding budget. At the same time, many couples face two extremes: either they overpay for unnecessary options, or at the last moment they realize that they did not take into account important details. How to make a realistic estimate so that there is enough for a delicious menu and decent service is in the Izvestia article.

Determine the number of guests with a margin

Wedding planning requires attention to every detail, but the banquet is one of the most important stages. A mistake in planning can result in a shortage of meals or unnecessary expenses. And the first thing to do is to determine the number of guests.

At this stage, you should make an accurate list of those invited. Consider adults, children, vegetarians, and people with special dietary preferences. Experienced organizers recommend adding 5-10% to the list in case of unexpected guests.

Example: with a list of 60 guests, it is better to plan a banquet for 65-66 people.

Calculating food: what and how much

In order to calculate the amount for the wedding banquet, you should set a budget per guest. Most restaurants calculate the cost of a banquet using the formula: price per person × number of guests. Include in the estimate:

— rent of the hall;

— maintenance;

— cork collection (if the wine or spirits are your own);

— decor and musical accompaniment.

Calculation formula:

The total budget is divided by the number of guests = the cost per 1 person.

What are the food standards for a wedding per person?

The average amount of food at a wedding lasting about 5-6 hours is about 1.3-1.5 kg per person. This includes appetizers, hot dishes, side dishes, salads, desserts. Consider an approximate distribution:

— Cold appetizers — 250-300 g per guest (meat, cheese, fish, vegetables).

— Hot snacks — 150-200 g.

— Main course (meat or fish) — 150-200 g.

— Side dishes — 100-150 g (preferably 2 options — vegetables and potatoes or cereals).

— Salads — 150-200 g per person, 2-3 types.

— Dessert — 100-120 g (a portion of cake or brownie).

At the same time, it is recommended to calculate the number of hot dishes according to the principle of 1-2 types with a total weight of about 400 g, so that guests can choose according to taste. And for the buffet, the number of snacks is increased by 20-30%, as they replace some of the hot dishes.

Calculation of hot dishes and side dishes

Hot dishes are the mainstay of the banquet. Usually, meat and fish dishes are prepared, each weighing 180-250 g per person, together — about 400-450 g.

Side dishes are selected depending on the hot dishes — potatoes, rice, steamed vegetables. Expect about 300 g of side dish per guest.

Consider the seasonality and specifics of the menu — there are more vegetable side dishes in summer, and more satisfying potato dishes in winter.

Drinks: how much and which ones to take

Soft drinks — water, juices, lemonades — should be calculated at the rate of 1.5-2 liters per person for the entire banquet period. Take into account the time of year: in summer, the number may be increased.

If there are children at the party, put juices and non-alcoholic options in a separate volume.

Calculation of desserts and cakes

A cake is one of the main symbols of a wedding. It is recommended to calculate 150-200 g of cake per guest. In addition to the cake, you can provide fruits, mini-cakes and sweets — about 100 g of sweets per person.

Please note that parts of the cake may remain, but it is better to have a small supply to provide for everyone.

Features of calculations for different wedding formats

For a buffet wedding, the general norms may increase as guests take on more varied dishes. For celebrations with a large number of children, the menu should be adapted, anticipating smaller portions and lighter dishes.

It is also worth considering the possible diets of the guests (vegetarianism, allergies) and provide appropriate options.

In addition, many couples forget about additional expenses. Therefore, it is worth considering hidden costs.

— service (10-15% of the order amount);

— table decor;

— rent of dishes and appliances;

— ice and cooling of drinks;

— serving of the cake (sometimes charged separately).

An example of calculating the budget of a banquet for 60 people

Data: The cost of the banquet is 3500 ₽/guest

Maintenance — 12%

Own alcohol — by 18,000 ₽

The traffic fee is 500 ₽/guest

Calculation: Banquet: 60 × 3500 = 210,000 ₽

Service: 210,000 × 0.12 = 25,200 ₽

Cork fee: 60 × 500 = 30,000 ₽

Alcohol: 18,000 ₽

Total: 283,200 ₽

How to save money on a banquet without losing quality

Calculating a banquet for a wedding is the proper planning of food and drink standards per person, accounting for hidden costs and optimizing estimates. This approach will help to avoid unpleasant surprises and make the holiday comfortable for all guests. A few tips:

— Choose seasonal products — cheaper and tastier.

— Give preference to dishes on common dishes — this way the portions are distributed more flexibly.

— Have a trial dinner before ordering.

— Buy alcohol according to your real needs, not "in stock."