Event Food per Guest

Food quantity per guest at events

Here are the Brazilian baselines per guest. At a cocktail reception count on 4–5 savory bites plus 4–5 desserts. A seated dinner works out to 1 deep plate (main + side) of 350–400 g, while an open buffet runs 600–800 g of food total. For finger food, figure 6–8 pieces. So a 100-guest cocktail party needs about 450 savory snacks and 450 sweets, and a 100-guest buffet wedding lands around 60–80 kg of cooked food. Churrasco is its own beast: plan 400–500 g of raw meat per person, plus 200 g of side dishes (rice, farofa, vinaigrette) and a couple of bread rolls.

Common applications

• Buffet planning: sizing the trays of rice, pasta and proteins so the line doesn't empty out before the last guest.
• Catering quotes: setting a per-guest price for weddings, debutante balls and corporate events.
• Churrasco at home: 400–500 g of raw meat per adult, and less for kids.
• Cocktail receptions: mixing hot and cold canapés so the kitchen isn't slammed all at once.

FAQ

How do I count kids? Children under 10 eat about half an adult portion. Teenagers eat the same as adults, and sometimes more.

How many savory bites per hour at a cocktail? Figure on 4 pieces in the first hour, then 2–3 pieces per hour after that.

What if I want leftovers? Add 10–15% across the board, and for a churrasco just round the meat up to the next kilo.

How much should I add for vegetarians? Plan a vegetarian main using the same 350–400 g portion. As a default, count on 8–12% of adult guests being vegetarian.