Planning a Buffet-Style Event
Buffet service requires different planning than plated meals because guests serve themselves varied portions. The standard approach is to calculate 1.5 times the normal per-person amount for main dishes at buffets, as some guests will take larger servings while others take smaller ones. For side dishes, maintain standard portions since they balance out across guests.
A well-planned buffet includes 1-2 main proteins, 2-3 side dishes, and optional appetizers for early arrivals. This variety ensures every guest finds something they enjoy while keeping food costs manageable. When offering multiple mains, guests typically split between them, so you need less of each individual item than if it were the only option.
For events longer than two hours, consider refreshing dishes midway through rather than putting all food out at once. This keeps food fresh, at proper temperatures, and maintains an appealing presentation throughout your event.