Feeding Large Groups: 50+ People

Large Events Are Different

Feeding 50+ people isn't just "multiply by 5" - it requires different logistics, food choices, and planning. Here's how to scale up successfully.

The Scaling Rule

As groups get larger, per-person consumption actually decreases slightly:

• 10-20 people: Use standard calculations
• 30-50 people: Reduce by 10% (more variety, less individual eating)
• 75-100 people: Reduce by 15-20%
• 100+ people: Reduce by 20-25%

This accounts for: more food variety, social mingling reducing eating, and buffet grazing.

Best Foods for Large Groups

Top Choices (Easy to Scale)

• Pizza: Easy ordering, consistent portions, minimal prep
• Sandwiches: Can be made ahead, easy to grab
• Tacos/Nachos: Self-serve bars are efficient
• Hot Dogs: Inexpensive and kid-friendly

Challenging at Scale

• Burgers: Requires active grilling, hard to keep hot
• Wings: Expensive at volume, temperature sensitive
• Complex dishes: Anything requiring last-minute prep

Logistics Checklist

Space Requirements

• Buffet line: Minimum 8-10 feet of table space
• Two-sided serving: Doubles throughput, use for 75+ people
• Multiple stations: For 100+ people, set up 2-3 food areas
• Traffic flow: One-way lines prevent congestion

Equipment Needed

• Chafing dishes: Keep hot food above 140°F (rent if needed)
• Ice bins: 1.5 lbs ice per person for drinks + coolers
• Serving utensils: Multiple sets for busy stations
• Trash cans: One per 25 guests, easily accessible
• Hand sanitizer stations: Before food lines

Sample Quantities for 100 People

Ordering Tips

1. Order early: Contact vendors 1-2 weeks ahead for 50+ people
2. Confirm 2 days before: Double-check quantities and delivery time
3. Stagger deliveries: Pizza at noon, dessert at 2pm, etc.
4. Have a backup plan: Keep frozen apps or extra supplies on hand
5. Get contact numbers: For delivery drivers and vendors

Food Safety Essentials

With large groups, food sits out longer. Follow these rules to keep everyone safe:

• Hot foods: Keep above 140°F using chafing dishes or warming trays
• Cold foods: Keep below 40°F using ice baths or coolers
• 2-hour rule: Discard food left at room temperature over 2 hours
• Replenish, don't refill: Use fresh containers instead of topping off
• Cover food: Use lids or plastic wrap when not actively serving

Budget Considerations

Large orders often qualify for discounts:

• Volume discounts: Ask vendors about bulk pricing
• Catering packages: Often cheaper than à la carte for 50+ people
• DIY savings: Making food yourself saves 40-60% (but adds labor)
• Cost per person goal: $8-15 for casual, $15-25 for nicer events

Large Group Calculators