Hosting questions

These are the questions we hear most from people planning food for a gathering. If yours is not here, send it in and we may answer it on this page.

How much food do I need?

It depends on the time of day and the length of the party more than on the menu. A two-hour evening reception with nothing but hors d'oeuvres needs about 10 to 12 pieces per guest; before a full dinner, 4 to 6 is plenty. For a buffet main course, plan on about 6 ounces of cooked protein per adult. The full tables are in how much food per guest.

Can I cook for fifty myself?

Yes, if the menu is built for it. Choose dishes that can be made a day or two ahead, that hold at room temperature or in a low oven, and that need no last-minute cooking. Recruit one person whose only job is to refill the buffet. The sample menus are written with that kind of plan.

Should I hire a caterer or just order the food?

Full service means the caterer brings staff, sets up, serves and cleans up; drop-off means you receive the food and do the rest. The difference in price is mostly labor. The catering guides compare the two.

How big a cake do I need?

A standard wedding slice is about 1 by 2 inches by 4 inches tall; a party slice is larger. A three-tier round cake of 6, 9 and 12 inches serves roughly 100 wedding slices. More in the cakes guide.

How long can food sit out?

Two hours at room temperature, one hour when it is above 90°F (32°C) outdoors. After that, hot food goes back into the oven at 140°F (60°C) or above and cold food onto ice at 40°F (4°C) or below, or it gets put away.

What about the bar?

Plan on about one drink per guest per hour, more at the start. Offer at least one good non-alcoholic choice, such as iced tea or a sparkling lemonade, and lots of ice: about a pound per guest in summer.

What do I do with leftovers?

Cool them quickly in shallow containers and get them into the refrigerator within two hours. Food that sat on a buffet all afternoon is not worth saving. Containers for guests to take food home are a kind touch.