(Closed) how did you handle your headcount for a buffet dinner?

posted 7 years ago in Food
Post # 3
Member
629 posts
Busy bee
  • Wedding: October 2011

Don’t give it too much of a buffer in terms of who will and won’t eat…the last thing that you want to do is run out of food and have guests looking around for more while you’re waiting for the new order!  I probably wouldn’t go below like, 60…if even that low.

Post # 4
Member
5889 posts
Bee Keeper
  • Wedding: May 2012

yeah, i would be safe and assume everyone will eat. 

Post # 5
Member
255 posts
Helper bee
  • Wedding: July 2011

What if you did a cash bar? Could they arrange something in the same area of the restaurant?

The topic ‘how did you handle your headcount for a buffet dinner?’ is closed to new replies.

Find Amazing Vendors