1. The appetizer standard guideline:  3-5 pieces per person for a pre-dinner reception  10-15 pieces per person for meals by the bite  Trim these numbers by incorporating dips with bread/chips and cocktail snacks. The key is to find filling substitutes for the high-priced appetizer pieces. People tend to go back for more servings or pile on more food when they are at a buffet. Calculating three servings of appetizers for each person will ensure that you have enough for everyone.  These tips are used as a general rule - not a hard, fast rule!  Every group is different with unique needs and preferences.  Because food and beverage represents one of the biggest expenditures within an event, it is also a great opportunity to target for cost-cutting. You can adjust food quantities to control spending and amounts of leftover food. Cheat Sheet: Catering Portion Tips to Control Spending and Waste Length & Type Of ReceptionType of Eaters# pieces of Appetizers Per Person Less than 1.5 hours with dinner following Light Medium Heavy 4-5 pieces 7-8 pieces 10+ pieces Less than 2 hours with no dinner following Light Medium Heavy 6-8 pieces 10-12 pieces 14+ pieces 2 to 3 hours with no dinner following Light Medium Heavy 8-10 pieces 10-12 pieces 16+ pieces TIPS -  If heavy appetizers are to be served as a meal and a substantial food station will also be available, you can safely reduce the number of cold and hot appetizers you order. It is a good idea to have a food item that is filling served in addition to other appetizers so you can control your budget while making sure that no one walks away hungry.  Calculate quantity of appetizers to order using history from past events. History is Golden!

2. TIPS Continued  Look at the total number registered for your event.  Work with percentages rather than actual numbers to keep it simple. Example: If 500 registered but only 250 attended a previous event and your current registration is 300, order one serving of pasta for 100% of registration (300) but only 50% (150) of other appetizer items.  Order one serving of the most filling item (such as pasta) for each person registered.  The more options you offer, the more likely people are to take “1 of each.”  Passed appetizers reduce consumption.  Fewer appetizer stations in a big room reduces consumption.  A hosted bar increases consumption as people stay longer.  Cut Back on Continental Breakfast: Few catered meals generate more waste than the continental breakfast. Do not order for the full number of people registered Food Order Food Item Portions per Person Comments Appetizers if meal to follow Total of 2 to 3 pieces per person per hour Heavy appetizers as a meal Total of 5 to 6 pieces per person per hour. Less after 2nd hour Sandwiches/Wraps½ sandwich/wrap per person Chilled salads 4 ounces per person Hot side dishes 3 to 4 ounces per person. Less if more side dishes served Pasta as an entrée 6 to 8 ounces per person. Less if side dishes also served Pasta as a side dish 3 to 4 ounces per person Lunch entrée 4 to 6 ounces per person Dinner entrée 6 to 8 ounces per person Dessert 3 to 4 ounces per person. Dinner Rolls or Bread 2 per person.

3. BEVERAGE ORDER Limit Your Bar Service Open Bars are perhaps the most difficult cost to project in advance. Tight budget? The best option is to use a ticket system to control beverage consumption. With this you give each guest one or two drink tickets upon arrival. It is a system that allows you to treat your guests and control costs at the same time. (The Institute has done this in the past) Allow one beverage per person per hour for a 2-hour gathering to be on the safe side. Not everyone will drink liquor. Even those who do may switch from alcohol to water after the first or second drink. A mix of domestic and imported beer is recommended. The rate of consumption will decrease if the duration of the event is longer. The quantities listed below are based on serving only one type of beverage, such as beer or wine. Beverage Measurements - Type of Beverage Number of Servings in Each Beer 1 case = (24) 12-ounce servings Wine 750 ml bottle = (6) 4-ounce glasses Liquor 750 ml bottle = (15 to 18) 1-ounce pours per bottle Coffee 1 gallon = (18) 1-cup servings Soda 1-liter bottle = (11) 6-ounce glasses Soda 1 case = (24) 12-ounce cans of (2) 6-ounce servings 4 cases Punch 1 gallon = (32) 4-ounce servings 6 gallons Champagne 750 ml bottle = (6) 4-ounce glasses Need help? Contact Diane Nolan dlnolan@mghihp.edu or 4-0463dlnolan@mghihp.edu