How much should you order for 20, 30, 50 and 100 guests?
| Guests | Buffet dishes | Meal boxes | Tea-break pieces |
|---|---|---|---|
| 20 | 4 to 6 | 21 to 22 | 40 to 60 |
| 30 | 6 to 8 | 31 to 32 | 60 to 90 |
| 50 | 6 to 8 | 51 to 53 | 100 to 150 |
| 100 | 8 to 10 | 101 to 105 | 200 to 300 |
These are common planning starting points from our portion calculator, not a quote. Add a little extra for vegetarian guests and latecomers.
What changes at 20 guests?
Twenty is the point where a shared buffet starts to make sense. Below it, meal boxes or two to three platters are simpler. At 20 guests one table is enough, and drop-off service works if your team can set out and clear.
What changes at 30 and 50 guests?
- 30 guests: a buffet with six or more dishes and a dessert. Choose setup if you want the table ready when the meeting ends.
- 50 guests: add a second line or a second table so the queue does not stretch to 15 minutes.
- Hot dishes need warmers and power. Check the venue before you decide.
- Plan one clearly labelled vegetarian main, not only sides.
What changes at 100 guests?
- Use two serving tables with the same dishes, one on each side of the room.
- Choose staffed service so replenishing does not fall to your own team.
- Ask for a timeline: delivery, setup, service window and collection.
- Confirm loading access, lift capacity and a final headcount date.
- For more than 100, ask: the team plans larger events case by case.
How early should you plan?
We need at least 7 days before the event. For 50 guests or more, send the request earlier, because larger buffets need more preparation. The timeline planner counts back from your date.