Paper Products
| 9″ Plates |
1.5 per person |
| 6″ Plates |
1.5 per person |
| 8 oz. Cups |
2 per person |
| Forks |
1.5 per person |
| Napkins |
2.5 per person |
Deli Conversions - Solid Food
| 1 Pint = |
1 Pound |
Serves 2 - 3 |
| 1 Quart = |
2 Pounds |
Serves 4 - 6 |
| 1/2 Gal = |
4 Pounds |
Serves 10 - 12 |
| 1 Gallon = |
8 Pounds |
Serves 20 - 25 |
Beverage YieldsThe figures here are guidelines. You won’t pour exactly 4 ounces or 1 ounce every time Beverages
| Punch |
1 Gallon Punch = |
16, 8oz glasses or 30 4 oz glasses |
| Coffee |
1 pound ground = |
50, 6 oz cups |
Wine
| 1 - 12 bottle case |
|
| Quarter-Bottle 6.3 |
1 glass |
| Half-Bottle 12.7 oz. |
3, 4 oz. glasses |
| Bottle 25.4 oz |
6, 4 oz glasses |
| Magnum . 50.8 oz |
2 bottles |
| Jeroboam rarely used 101.6 oz |
4 bottles |
| Rehoboam rarely used = 147 oz |
6 bottles |
| Methuselah rarely used = 196 oz |
8 bottles |
| Salmanazar rarely used = 304.8 oz. |
12 bottles |
| Balthazar rarely used = 406.4 oz. |
16 bottles |
| Nebuchadnezzar rarely used = 508 oz. = |
20 bottles |
The wine glass I recommend when wine is being served by a bartender is a 14 - 18 oz Grande (oversized bowl) glass. “You’ve got to be crazy!” While this might be your first thought please read on. Four ounces of wine served in a 6 oz wine glass looks like you are to cheap to fill the glass. However in a Grande wine glass the 4oz of wine will look like much more. Guests will feel like they are getting a larger glass of wine. The Grande glass also has a much more sophisticated look and will be far more impressive than the smaller glass and an added bonus is there isn’t as much spillage while guests are moving about. I don’t recommend this size wine glass if you have a self pour bar. Besides the fact that people tend to pour heavier after they’ve been drinking, there are unfortunately, some people who think regardless of the size, a wine glass should be filled to the rim. These are usually the same people who go back for 2nd’s and 3rd’s at dinner; who think because it’s free they can help themselves to as much as they want. What are you going to do… it’s usually a relative. There are 2 styles of champagne glass a flute and bowl. Personally I have found a flute style glass is easier for guests who are standing or walking around and there is less spilling. Hard Liquor
| Fifth of Liquor |
1 oz. 22 23 drinks |
| Quart of Liquor |
1 oz. 28 – 29 drinks |
Beer
| Full Keg 1,984 oz =15.5 gal / 1/2 barrel will yield |
165 12oz glasses. |
In reality with foam and spillage figure on a yield of 149 glasses *A full keg weighs 150-160 lbs Recommended Number of Experienced Bartenders
| One Bartender |
100 people or less |
|
| Two Bartenders |
100 to 200 people |
|
| Three Bartenders |
200 to 300 people |
set up multiple serving stations |
| Four Bartenders |
300 to 400 people |
set up multiple serving stations |
| Five Bartenders |
400 to 500 people |
set up multiple serving stations |
Number of Drinks Per Person serving 1 ounce Hard liquor
| One Hour |
2, 1 oz hard liquor drinks |
| Two Hours |
4, 1 oz hard liquor drinks |
| Four Hours |
6, 1 oz hard liquor drinks |
The number of drinks per person is a based on the legal limits of alcohol consumption and driving. Actual consumption may vary greatly depending time of day, weather food offered and transportation, facility and of course your guests. Space size Needed Reception
| Reception |
stand up |
5 ½ sq. ft. per person |
| Reception |
with seating |
8 sq. ft. per person |
| Reception |
with dinner 8 ft banquet tables |
8 sq. ft. per person |
| Reception |
with dinner 60 inch round tables |
11 sq. ft. per person |
Ceremony
| Cathedral style seating (rows) |
8 sq. ft. per person |
(50 guests multiplied by 8 = 400 sq ft, needed for chairs and a center aisle) that means you will need a 20′ x 20′ foot area. Dance FloorDance floors can be rented and usually require assembly on a flat surface so if you are planning an outdoor wedding don’t be fooled thinking you can set the floor up on bare ground. Most rental companies can set up the floor for an additional fee. Dance Area 3 sq. ft. per person
| 12 ‘x 12′ = 144 sq.ft |
24 couples |
| 12′ x 16′ = 192 sq.ft. |
32 couples |
Tables There are 3 styles of tables used for weddings; square, round and banquet. Square tables are not as popular and are not used as frequently as the round and banquet style Table tops rarely look good enough to use without a covering so plan on linens. Buffet - Oblong Allow 2.½ feet around all sides of the table, even if you are serving from only one side.An eight foot (96 inches) oblong banquet table will comfortably seat 8 adults or 10 children.
| One 8′ table |
100 sq. ft. |
| Two 8′ tables in a row |
160 sq. ft. |
| Three 8′ tables in a row |
220 sq. ft. |
For each additional 8′ table add 60 sq. ft. to the total area needed. A five foot (60 inches) round table will comfortably seat 8 people and is the most common size offered in banquet facilities. TentsRemember you don’t have to fit everything in the tent at the same time. For flexibility, your dance floor area can accommodate your buffet tables and then can be removed for dancing. Your gifts can go into the house if you are having your wedding at home. If everything is required to be set up at the same time, another option is to add an additional smaller tent that can accommodate your buffet, bar and perhaps your gift table. Also expect additional charges for tent delivery and set up. Large tents require assembly by the rental company and if you ground is not level there will be further charges. Tent sides are not included in the initial price and must be ordered separately. You will also need to allow 10 feet on all sides of the tent for staking. If you are using a state or municipal park you may need a permit. Don’t assume because camping tents are okay that an event tent is also okay to set up. Most Common Tent Sizes
| 10 x 20 |
200 sq. ft. |
| 20 x 20 |
400 sq. ft. |
| 20 x 30 |
600 sq. ft. |
| 20 x 40 |
800 sq. ft. |
| 30 x 30 |
900 sq. ft. |
| 30 x 40 |
1200 sq. ft. |
| 30 x 50 |
1500 sq. ft. |
| 30 x 60 |
1800 sq. ft. |
The FoodHors D’oeuvres Quantity Suggestions
| Light Hors d’oeuvres |
Usually served in early afternoon or prior to dinner |
4 to 6 six pieces per person plus dips, spreads, fruit or vegetable trays |
| Medium Hors d’oeuvres |
Usually served mid to late afternoon and considered “bridge” food for the period between lunch and an “after 6″ dinner. |
Plan seven to 10 pieces per person plus snack foods, chips and dips |
| Heavy Hors d’oeuvres |
Usually a lunch substitute and/or light dinner substitute, which includes sliced meats and sandwich items. |
Plan 11 to 13 pieces per person plus dips and fruit/cheese/vegetable trays |
| Meal Substitute Hors d’oeuvres |
Served in lieu of a meal and always includes hot/cold meat items |
Plan 14 plus pieces per person |
Food Safety
| Cold foods are safe to eat at temperatures below 40º F. |
| Hot Foods are safe to eat at temperatures above 140º F |
About Our Lists
This sample menu should provide ample food for 100 guests and you may even have left leftovers. The amounts given are fairly accurate but can vary depending on the time of the reception, weather, your guests, the age and hunger level. Hors d’oeuvres for 100
| Cookies - 30 dozen is approximately 20 packages of Pepperidge Farm with cremé de menthe dip. |
| |
| Mixed Nuts 3.5 pounds (peanuts, cashews, almonds ) |
| |
| Chocolate Truffles Quantity 100. |
| |
| Cocktail Meatballs (4.5 per person): Buy the pre-made meatballs and add your own sauce .Simply add your own sauce to the still frozen meatballs and resealed them in zip lock freezer bags. Defrost the meatballs and sauce on the morning of the wedding heat and serve in a large chafing dish. |
| |
| Mini Quiches (about 2.5 per person): mini quiches can be heated in a residential oven and before the reception. |
| |
| Vegetable Deli Tray (cucumbers, celery, broccoli, carrots, peppers) with dip (2 large deli trays are needed for 100 people). |
| |
| Fruit And Cheese Deli Platter 2 large deli platters needed for 100 people. Each tray consists of 3 pounds of seedless grapes (both green and red), 1 1/2 pounds strawberries, 1 pineapple and 1.25 pounds of cheddar, 1.25 pounds Monterey Jack, and 1.25 pounds Colby (Costco has cheese already cubed), 1 head of green leaf lettuce for platter presentation. |
| |
| Bread Platter (banana, pumpkin, date nut) 6 large loaves. Serve with whipped butter/cream cheese. |
Beverages - Based on 6-oz. serving per person
| Coffee |
2 pounds |
| Tea |
50 tea bags |
| Creamer |
2 quarts |
| Sugar cubes |
2 pounds |
Shopping List:
| Sugar cubes |
2 pounds |
| Tea Bags |
50 |
| Coffee |
2 pounds |
| Cream |
2 quarts |
| Date Nut Bread |
2 large loaves |
| Pumpkin Bread |
2 large loaves |
| Banana Bread |
2 large loaves |
| Whipped butter |
2 pounds |
| Cool-Whip |
16 ounces |
| Cookies |
30 dozen |
| Green grapes |
3 pounds |
| Red grapes |
3 pounds |
| Frilly lettuce |
4 heads |
| Pineapple |
3- 4 |
| Strawberries |
3 pounds |
| Cheddar Cheese |
2.5 pounds |
| Monterey Jack cheese |
2.5 pounds |
| Colby cheese |
2.5 pounds |
| Bell peppers |
2 red, 3 yellow |
| Cucumbers |
4 large |
| Broccoli - |
3 pounds of floweret’s, more if buying with stems |
| Baby Carrots |
6 pounds |
| Celery |
2 bunches |
| Dip for vegetables |
1 1/2 quarts |
| Mixed nuts |
3.5 pounds |
| Truffle balls |
100 |
| Meatballs |
450 (calculate 4.5 per person) |
| Mini quiches |
240 |
A Chicken BBQ for 10 to 200 People
| Suggested Food |
10 |
20 |
50 |
100 |
200 |
| Chicken |
One half per adult, one quarter per small child |
| Potato Salad |
1 ½ qt Allow 15 lbs. of potato salad for every 50 people |
| Tossed green salad |
2 qt |
5 qt |
10 qt |
20 qt |
40 qt |
| Coleslaw |
1 qt |
2 ½ qt |
5 qt |
10 qt |
20 qt |
| Sliced tomatoes |
2 lb |
5 lb |
10 lb |
20 lb |
40 lb |
| Sweet corn (ears) |
15 |
38 |
75 |
150 |
300 |
| Mixed sweet pickles |
1 pint |
1 qt |
2 qt |
1 gallon |
2 gallons |
| Rolls |
10 |
25 |
50 |
100 |
200 |
Courtesy of the Cornell Cooperative Extension Service.
Buying for 100
The following items are for a reception menu serving 100. Obviously you will not be purchasing all of these items and your menu should be adjusted for the time of day, the season and the age of your guests. The quantities listed may seem low or high to you but keep in mind your guests will be eating a variety of selections not just one item.
| Applesauce |
2 gallons |
| String beans |
3 gallons |
| Baked beans |
2 gallons |
| Beets |
24 pounds |
| Butter |
2 pounds |
| Bread |
12 (1 lb loaves) |
| Coleslaw cabbage |
10 pounds |
| Carrots (cooked) |
30 pounds |
| Peas |
2 gallon |
| Fried chicken |
75 pound |
| Chicken a’ la King |
35 pound |
| Celery |
15 bunches |
| Coffee |
1 pound |
| Ice-cream — bulk |
14 quart |
| Roast |
40 pound |
| Meatballs |
30 pound |
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