How Many Different Types Of Hors D’oeuvres Should You Serve?

Caterers often use this rule of thumb:-

• Up to 50 people: 5 to 6 varieties

• 50 to 100 people: 7 to 8 varieties

• More than 100: Up to 10 varieties

Calculating cocktail party number of guests and amounts of HD'd 

• 10 people = 80 pieces = 8 piece per person = 6 dozen = 2 dozen of 3 variety

• 15people = 120 pieces = 8 pieces per person = 10 dozen = 2 dozen of 5 variety

• 20 people = 168 pieces = 8 pieces per person = 14 dozen

• 25 people = 204 pieces = 8 pieces per person = 17 dozen

Calculations for dinner party (3-4 piece)

• 10 people = 40 pieces = 4 piece per person = 3 dozen

Staffing Needs 

• The general rule of thumb for parties – is one staff for every 20 people*

• Seated dinners require more staff, than buffets or cocktail receptions*

• The practice of giving a gratuity is common and is at the clients discression*

Cocktail Party with passed Hors D'oeuvres

Party for 20 guests

• 1 chef – 4 hr min

• 1 waitstaff – 4 hr min

• 1 bartender – 4 hr min

Seated dinner with or without Hors D'oeuvres

Dinner for 20 guests

• 1 chef

• 1-2 waitstaff (for serving and clearing)