Preparing for a wedding is a very exciting and troublesome event. Newlyweds have many questions for a variety of reasons, but everyone agrees that organizing a banquet table is the most crucial moment for such a celebration as a wedding.
A wedding day is not complete without a feast, even if it is a modest family celebration. If you have doubts about the choice of snacks and drinks, and you also doubt the quantity of them sufficient for your guests, then you should use the calculation for calculating products per person .
Dishes from the menu for the wedding table
How to create a wedding menu for 1 person?
The festive banquet depends on your preferences, the number of guests, the amount you plan to spend on food, as well as culinary fashion trends . An approximate menu for the wedding table can be compiled long before the banquet itself:
- according to the standards for food yield per person, depending on the duration of the event, 200-400 grams per person are provided for 1-2 hours;
- 2-4 hours – 400-600 grams;
- 4-6 hours – 600-1200 grams;
- over 6 hours – more than 1200 grams.
This hourly grid will allow you to determine how many kg of food you need per person. When purchasing food, newlyweds prefer to purchase larger quantities, trying to somewhat protect themselves from embarrassment in case of food shortage.
Hastily purchasing missing products can ultimately become more costly and troublesome, especially since preparing the dishes will take a lot of time
However, there are differences in the amount of heavy, fatty, high-calorie foods depending on the time of year. So the menu for a summer wedding is noticeably different from a winter banquet . You can organize a celebration in the fresh air, where there is space for guests and the organization of entertainment is not limited to the premises. In summer, hot weather somewhat reduces appetite, but increases the consumption of soft drinks and fruits.
However, product calculations are carried out on the same time grid as at any time of the year. You can only replace fatty meat with lean meat and add more vegetables and fruits, as well as juices, mineral water and water. The consumption of strong alcoholic drinks in hot weather will also significantly decrease. Then it is worth purchasing more wine and champagne; it is also permissible to purchase beer to quench the thirst of guests heated by the competitions.
Wedding menu based on costed products
Beverage consumption determination
Traditionally, at a banquet, vodka, wine, and champagne are always on the tables. However, taking into account the taste preferences of the guests, you can offer them cognac, brandy, liqueur, whiskey. It’s good if you know which guests prefer strong alcoholic drinks and which ones opt for wine. You will be able to more accurately determine the amount of alcohol.
Otherwise, use the average rates:
- vodka and other strong drinks – 400–500 ml per person;
- red and white wine – 750 ml;
- champagne as an aperitif – 250 ml.
Non-alcoholic drinks – mineral water, juice, fruit drink, compotes. It is difficult to calculate the amount of soft drinks; there should be at least 1.5–2 liters per person. If the banquet is scheduled for the summer, and there are a lot of young people at the holiday, increase this number by 1.5–2 times.
If you want to hold a banquet not in a usual restaurant, but in nature, on the deck of a ship, in a country mansion and do not want to deal with preparing food and serving guests, contact our company. It is not you and your guests who will come to our restaurant, but we will come to the place you specify, install the furniture, set the tables, and take care of the dishes. Our chefs will prepare festive dishes, polite and courteous waiters will serve guests throughout the holiday. We will help you correctly calculate the number of dishes and drinks so that your guests are satisfied. Not every catering company is able to provide such service, but we have extensive experience in holding all kinds of banquets - weddings, anniversaries, corporate events, birthdays.
How to correctly calculate a banquet menu for 10-20 people?
Based on the practice of events already held, the wedding banquet provides for some structure for the removal of food. The first step is to take into account what is customary to offer guests so that they are full and satisfied.
A buffet table must be set for those invited while they wait for the newlyweds to arrive from the registry office.
This includes low alcohol drinks and canapés . Salads, two hot dishes of poultry and fish and a wedding cake are served at the table. It should contain appetizers of meat, vegetables, cheese, mushrooms - so almost every guest at your celebration will find an appetizer for themselves: a vegetarian, a meat lover, a person on a diet .
Proper adherence to the quantity and quality of treats can be exemplified by a banquet menu in a cafe for 25 people. It is difficult to accommodate such a number of guests at home, so a café would be the right option for holding the celebration. To make it convenient to take food, it is worth placing each treat on three plates and thus it turns out that for every 7-8 people there will be salad and cold cuts . The gender of the invitees should also be taken into account. If there are more men, then you need to add meat, cheese and fish cuts.
Example of a banquet menu for 25 people
There must be three salads and a lot of cold appetizers, since guests actively eat for the first 20-25 minutes, and then only drink and snack . It is also worth calculating the amount of caviar for such a banquet. According to the experience of practitioners - people who prepare food for weddings, there will be enough caviar for such a number of guests in the following volume:
- three cans of caviar, 140 grams each;
- butter - 420 grams.
Breakfast or brunch
The duration of breakfast or brunch does not exceed one and a half hours. However, the universal 100 grams of food per hour does not work here: after all, breakfast is one of the main meals, and brunch is a late breakfast that excludes lunch. Therefore, we will eat heavily. We count per person:
- Main course: pancakes, sandwiches, sandwiches, porridge - 150 grams;
- Accompanying dishes: omelet, scrambled eggs, cottage cheese, cheesecakes, yogurt - 100 grams;
- 3-5 pieces of fruit or a serving of fruit salad;
- Drinks: coffee, juice, tea, water - from two to three cups/glasses.
Don't forget to check out our breakfast offerings in our catalog
Creating a menu for 30-40 people in a cafe
Such a number of invitees requires more careful preparation and greater material costs. For 30-40 guests there should be at least two hot dishes - meat and fish. This tradition of table preparation has proven itself well at many events.
Although, with an increase in the number of guests, only the consumption of food increases according to the number of guests, and the set of salads, hot dishes and snacks remains the same
At such a celebration, it is important not to seat people at half-empty tables.
You can also decorate a festive table in a cafe in the summer. A feature of such an organization can be cooking lean meat over an open fire with vegetables , serving a varied selection of fruits and berries, which can become an independent snack, especially for women. To ensure that guests do not experience discomfort from overeating, you should invite a professional toastmaster, who will make sure that the guests are not bored. Various competitions will not only excite, but also lift the spirits of well-fed guests; in addition, an interesting entertainment program will become a real highlight of the celebration and will be remembered by everyone for a long time.
Wedding table in a cafe in summer
Types of banquets
- Business.
Typically does not last long and requires foods that can be easily eaten. - Corporate.
The most popular dishes include small cold and simple hot appetizers. - High school graduation.
The banquet menu includes a variety of appetizers, pickles, drinks, serving 2-3 main courses, a rich “sweet” table and additional “tricks”, for example, a chocolate fountain. - Wedding.
In this case, the menu should be designed in such a way that guests have the opportunity to try all the dishes, can enjoy various foods throughout the celebration and, of course, do not remain hungry. - Anniversary date.
The menu for such a banquet can be themed.
Wedding menu for 50-60 people in a restaurant
Such a celebration becomes quite a voluminous event in terms of organizing the table and material costs for filling it. Calculation of the menu for a wedding table for 50-60 people starts from the calculation of products per person with a small margin, based on the duration of the banquet . To organize a holiday in a restaurant, you should consider the number of different dishes:
- from three to five different salads – 300 grams;
- cold snacks – 300 grams;
- hot dishes, side dishes – 600 grams;
- sweets, cake, fruits – 500 grams;
- soft drinks – 1.5 liters;
- alcohol – 1 liter.
This list of products and their quantity is designed for an adult; for children, the calculation is much less for both food and drinks, and alcohol is not taken into account at all
In order to set the table, you need to prepare a variety of dishes:
- sliced smoked poultry or specially smoked sausage;
- various rolls as cold appetizers;
- fish slices;
- canapés, sandwiches, snack baskets.
Moreover, hot dishes in the form of roasted pig, stuffed pike, duck with apples, rice and potatoes can be served on large common dishes. It may happen that someone is already full, someone has eaten at home - they have a diet, so portioned hot dishes are not always appropriate and can remain on the plates either untouched or simply mixed.
The amount of food should be optimal, since there are often cases when the volume of treats on the table is excessive, and this is a material cost; it is also worth avoiding the situation when there are not enough products and you have to hastily buy more.
Amount of food per person at a wedding banquet
Coffee break
This is the shortest of the events - only 15-40 minutes. Remember that the menu must include at least one type of fairly high-calorie snack with meat. The rest varies. We count per person:
- Two types of baked goods or snacks: croissants, pies, sandwiches, etc. The total number is equal to the number of people present. If you're not serving anything other than baked goods, you can offer three variations. In the absence of sweets, the amount eaten will increase to two per person;
- 2-3 types of sweets: cakes, cookies, sweets - total weight from 60 to 150 grams per person. By increasing the portions of sweets, you can reduce the portions of baked goods and vice versa;
- Drinks: coffee, tea, juice, water - from two to three cups/glasses.
The Catery.ru catalog offers many options for ready-made coffee break sets
What else needs to be considered when preparing a feast?
It will be better if you learn more about the population of people.
For example, among them there may be vegetarians or people with restrictions on the consumption of specific foods. For holidays with a large number of children, you need one menu, but for a feast with middle-aged people, you need a completely different one. Using simple universal recommendations, you can correctly organize a banquet for 20 people or 100. It will not be amiss to get advice from an experienced chef or restaurant manager; specialists will help correct mistakes made in banquet planning. Leave a request Wedding Private event Birthday/anniversary Graduation Corporate party Reception Conference/forum Charity evening Romantic dinner Photo shoot Excursions Office rental
The number of guests is a determining factor
People often wonder how to correctly calculate the menu for a banquet for 10 people. In this case, it is better to talk separately with each guest and not buy unnecessary food. Individual service in a restaurant will cost you less and bring less hassle.
Organizing an event for 15 people and for 40 people are completely different things for the person in charge. The larger the company, the more fun the snacks will be, the more spare ideas you need to correct mistakes during the celebration.
If there are more than 100 guests, it is better to leave planning in the hands of a professional. In this case, one small mistake can become a real disaster, so without experience in organizing holidays it will be difficult to get a good result.
