HELPFUL PLANNING TIPS AND PORTION SIZES

Hors d’oeuvres
We offer a variety of hors d’oeuvres that are ideal for receptions, light snacks or cocktail parties. Hors d’oeuvres priced by the dozen are designed as “finger food” and these hors d’oeuvres can either be tray passed or set on a buffet table. Hors d’oeuvre platters are meant to be set on a buffet table for self-service by your guests. When calculating quantities for an hors d’oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour.

For hors d’oeuvres served before dinner, figure approximately 6 – 8 hors d’oeuvres per person for one to one and a half hours of hors d’oeuvre service. When shrimp cocktail is served, plan on 3 – 4 pieces of shrimp per person for the first hour and 1 piece per person for each hour there after.

Example: 2 hour cocktail party for 25 guests you will need approximately 450 pieces of hors d’oeuvres
25 guests x 12 hors d’oeuvres = 300 pieces hors d’oeuvres for the first hour
25 guests x 6 hors d’oeuvres = 150 pieces hors d’ oeuvres for the second hour

Hors d’oeuvre before dinner: number of people x 6 HDV for one to one and a half hour service

Example: 1 hour cocktail service before dinner for 25 guests you will need approximately 150 pieces
25 guests x 6 hors d’oeuvres = 150 pieces hors d’oeuvres for 1 – 1.5 hours

Salads and Side Dishes
When calculating quantities for salads and side dishes, please figure approximately 5 ounces per person if you are serving multiple salads and / or side dishes. If you are serving only one salad or side dish, please figure approximately ½ a pound per person. Use the following chart to figure out quantities.

Single side dish or salad: number of guests x .50 = number of pounds needed
(Example: 10 guests x .50 = 5 pounds needed

Multiple side dishes or salads: number of guests x .30 = number of pounds needed
(Example: 10 guests x .30 = 3 pounds needed

Entrees and First Courses
When calculating quantities for a main course, please estimate 6 – 8 ounces of protein per person.
When calculating quantities for a first course, please estimate 2 - 4 ounces of protein per person.

Example: You are serving 10 guests salmon for an entrée.
10 x ½ pound = 5 pounds salmon needed

Example: You are serving 10 guests salmon for a first course.
10 x 1/4 pound = 2.5 pounds salmon needed