How much food should I order for a catered event?
When thinking about quantities, tell us not only how many guests you expect, but also how you would like them to enjoy the food. An event that serves as dinner calls for a different menu composition from a gathering where people have already eaten and come mainly to talk.
Rather than deciding only by the number of dishes, we consider the time of day, the length of the event, any other food being served and the way guests will eat, to find an approach that suits the occasion.
First, establish whether this will be a meal
If the food is intended to serve as lunch or dinner, please tell us at the outset. Will many guests come straight from work? Or will they be joining you after another meal? Share whatever you know.
For example, two events may both begin in the early evening, yet a get-together that doubles as dinner and a reception offering a little food after a short welcome have different needs. Describing how you would like guests to spend their time helps more than simply saying “an evening event”.
Share the timing and any other food you plan to offer
The start and finish times, and the time actually available for eating, are useful too. An event may be long, but a succession of speeches or presentations can leave only a short window for guests to help themselves.
If the host plans to provide a cake or sweets as a gift, let us know. Distinguishing between food to be eaten at the venue and gifts to take home helps us consider how everything fits together.
Consider what each dish contributes, not only how many there are
A small bite and a plate that forms the centre of a meal are both “one dish”, but they satisfy the appetite differently. The same number of dishes does not necessarily mean the same amount of food.
For guests chatting while standing, we consider how easy the food is to take and eat. For a leisurely seated meal, we also think about the order of service. Tell us whether you want guests to enjoy a full dinner or to take a bite without interrupting their conversations.
You do not need to calculate the weight or number of pieces of each dish in advance. We can work through the menu composition and quantities together, based on your guest count and the way you want the event to unfold.
At HKG, we consider quantities and service together
We ask about the purpose and timing of the event, the people attending and the venue, then consider the food and how to serve it. Chef Koshimizu is involved from preparation through service on the day, refining the details around the time you want to create for your guests.
Please tell us both if you want guests to eat well and if you want to leave ample time for conversation. Before simply increasing the quantity, we consider how the dishes work together as a meal and how the layout can make them easy to enjoy.