Wedding caterers in Delhi. That’s a fun and challenging task! Catering for a small party at home for 200 wedding guests requires careful consideration to ensure everyone is well-fed without excessive waste. The amounts will vary greatly depending on the type of service (e.g., plated, buffet, food stations) and the specific dishes, but here is a comprehensive guide using buffet-style measurements as a standard baseline.
The Golden Rule: Calculating Protein, Sides, and Dessert
For a wedding, it’s safer to plan for slightly more than the standard per-person serving size, as people tend to sample more variety and consume more over an extended event.
Main Proteins (Meat, Fish, or Main Vegetarian Dish)
The serving size is typically measured as a raw or pre-cooked weight per person. If offering two or more proteins, you can slightly reduce the quantity for each, assuming guests will only choose one or two.
The Crucial Next Steps
Talk to Your Caterer: Professional caterers work with these numbers daily. They will refine these calculations based on the exact menu, the duration of the event, and the time of day (e.g., a brunch wedding requires less quantity than a dinner reception).
Factor in Plated vs. Buffet:
Plated Service: You only need precisely the amount for the number of RSVPs, plus a few extra plates for vendors/unexpected guests (usually 2-5% extra).
Buffet Service: Requires the higher quantities listed above (the “buffer”) because guests will serve themselves, leading to less precise portion control.
Account for Kids and Vendors: Always get a final headcount for vendors (photographer, DJ, coordinator) and children. They are typically fed, but often on a different, slightly reduced, or separate menu.