(Closed) A Couple Questions on Hors d’oeuvres

posted 8 years ago in Food
Post # 4
Member
4137 posts
Honey bee
  • Wedding: May 2011

i would make sure you have 1 of each item for each adult. are you using a caterer? they can help you figure out the numbers. also, i would prefer more variety!

Post # 5
Member
175 posts
Blushing bee
  • Wedding: October 2011

Personally, I’d be happy with 2 pieces of about 5 or so different appetizers.  FYI – I normally eat dinner around 7pm and would not plan to eat prior to the 7pm wedding (it would be waaaay to early for me).

Post # 6
Member
2600 posts
Sugar bee
  • Wedding: June 2011

I’ve been a wedding coordinator at resorts for years, I would suggest no more than 5 for passed items.  Will you have any stationed items as well?

A cheese and cracker or veggie display plus 5 types of passed items is great for 130ish people, and I would suggest doing displays for 75 or 100 (these are sometimes charged by person or by a set number display) and count 3 items per person.  Include kids as well.  They’ll have average everyone else out, and some kids will take stuff to try.

This is a safe bet… especially with a big dessert buffet.  (I used to be an asst pastry chef, too and am trying to figure out what I’ll serve our guests for that!) Will that be available the entire time?  That will help keep the number of appetizers down as well.

You could go to 2 per person, but you know your crowd.  For my friends and family, I would go up to 5.  They’re eaters 🙂

Good luck!

Post # 7
Member
83 posts
Worker bee
  • Wedding: August 2012

I got some info on this from a caterer, because my ceremony is at 7 as well and we are going to do an hors d’oeuvre reception.

They said its better to go for fewer items with more of it instead of a big variety. They said 3-5 different things is a good range.

As far as per person goes, they said plan on 2-3 pieces of each item for women and 3-5 of each item for men. Another wedding show I watched said that you should plan on 7-8 pieces of food per person for hors doervres, but I am not sure if they were referring to a before meal thing, or if that was meant to be the “main course”

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