Catering math sounds harder than it is. Whether it’s an office lunch or a backyard party, a few simple rules will get you the right amount of food without a mountain of leftovers.
The headcount rule
Plan on roughly half a pound of meat per adult for a main-event meal, a little less if there are heavy sides and dips. Build-your-own spreads stretch further than plated portions because people serve themselves to taste.
- 10–15 people: 1 large protein tray + 3 sides + dips
- 20–30 people: 2 protein trays + 4–5 sides + extra pita
- 50+ people: call us — we’ll build the spread with you
Don’t forget the supporting cast
Pita always goes faster than you expect — order extra. Dips disappear too, especially tzatziki, so round up. A couple of fresh salads keep the table balanced and give lighter eaters an easy plate.
Make it easy on yourself
Order a day ahead for big groups so we can stack enough fresh. Tell us about allergies and we’ll label everything. And set up the spread as a line — base, protein, toppings, dips — so a crowd moves through it fast.
Still not sure? Tell us the headcount and the vibe and we’ll do the math for you.
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