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Question on number of apps per person for a cocktail party.

post #1 of 8
Thread Starter 

How many apps would you estimate per person for a cocktail party?  Example of the items offered are going to be crab balls, brochette, scallop mouse in parmesan cups, Thai shrimp, basically one or 2 bite finger food.

 

I am going to price each item and let the client order amounts, but I would like to be able to suggest a count of items per person and be able to not just pull it out of my you know what.

 

Thanks all

post #2 of 8

Ratio of men to women? Ages?

post #3 of 8

is there dinner, how long is the event, are they coming from somewhere else, what time.....all go into the mix to sus out volume

cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 8
Thread Starter 

Cocktail party, no dinner.  Time is 4 or 5, not set yet.  Most/all will be local.  Event will be 2 hours.

post #5 of 8
Thread Starter 

 Guest list is not set.  Figure all adult, gender split 50-50, age 40's to 60's. 

post #6 of 8

Hmm, I'm thinking 8-10 per person per hour since it's edging up on dinner.

post #7 of 8

5-7pm you are feeding them dinner......heavy aps 

 

passed or stationary? My personal preference has always been to have a mix.  Passed you regulate the food easier.

 

If you are pricing in the $2-5 a piece per ap 8-10 per hour per person, 2 hours. is a very pricey cocktail party.

 

cooking with all your senses.....
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cooking with all your senses.....
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post #8 of 8

Mix expensive with inexpensive  I figure 4 per hour, if they know that dinner is next.  Men 2 1/2 - 3 drinks pp  woman  1 1/2 - 21/2 drinks pp wine included

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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