Menu planning guidelines ...

use this as a guide to determine the appropriate quantiies of food to order for your gathering. Our expert event planners are always available assist you

Quantities & Portioning

  • Generally the portion yield listed is approx. and actual yield depends on how many different items you include!
  • Consider the popularity of items, you may require more portions to be safe, especially beef or shrimp selections!
How many Entrees do I need?
you may choose to offer a single entree protein selection and we recommend to figure 6-8 oz portions per person.
you may offer 2-3 protein selections and reduce to a 3-5 oz serving for multible entrees!
Sides & Vegetable do I need?
you may offer a combination of 1-3 accompaniments
we recommend you figure a 4-6 oz portion per guest
How many Salads & Sides do I need?
We recomend at leats one green salad selection
For most deli salads we recommend a 2-3 oz serving per item on your menu
For Potato Salads: we recommend a 4-6 oz servings
  • FULL Pans = approx 10#
  • HALF Pan = approx 5#
    Green and Chopped salads:
  • HALF PAN serves approx 12-15 guest
  • FULL PAN serves approx 20-25 guest
How many Hors d'oeuvres do I need?
Displays & Trays:
  • When serving Displays only - figure 3-4 total
  • When serving Displays & Hors d'oeuvres figure 2-3 Displays plus 3-6 hors d'oeuvre pieces per guest Hot Hors d'oeuvres:
  • Serving hot or chilled Hors d’oeuvre's only - figure 8-12 pieces per guest
  • When Serving Hors d’oeuvre's & Dinner - figure 4-6 hot or chilled pieces per guest

By the pan Yields

  • Half Pans

    each pan serves approx. 12-15 guests

  • Full Pans

    each pan serves approx. 25-30 guests

Displays Yields

  • Small Displays

    will serve approx 15-20 guests

  • Medium Displays

    will serve approx 30-40 guests

  • Large Displays

    will serve approx 60-75 guests
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