When you cater a party at home, plan about 1 pound of food for each adult, then half that for each child, with dessert on top. That’s a starting point, not a finished order: a self-serve dinner needs more generous portions than a plated meal. Set your guest count first, then work out the trays.
For a holiday party at home in Sea Cliff or a small North Shore venue, the next decision is how guests will eat. Pizza and curries served as dinner need a different order from appetizers passed before another meal.
How much food should I order for my guest count?
Count everyone you expect to feed, separating adults from children. The figures below are planning estimates, not amounts to add together. If pizza is the main meal, for example, you don’t also need a full dinner portion of every other dish.
Planning figures per adult
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Total food, excluding dessert: about 1 lb (16 oz). This is a general starting estimate, so adjust it to the menu.
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Child portion: about half an adult portion. Adjust for age and appetite.
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Buffet protein: 6 to 8 oz
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Plated dinner protein: 4 to 6 oz
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Pizza as a main: 2 to 3 slices
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Bread or rolls: 1 to 2 pieces
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Dessert: 1 slice of cake, or 1 to 2 small items
Source for protein, pizza, bread and dessert figures: WebstaurantStore catering portion guide, updated July 8, 2025.
For 50 adults and two children, the baseline is about 51 pounds before dessert. Divide that total across the meal rather than ordering 51 pounds of mains and adding sides afterward. Pizza slice counts also need a size check: ask how each pie is cut before converting slices into pies.
Why does a shared table need more food than a seated dinner?
Guests control their portions at a buffet. Some return for seconds; others sample every tray. A plated dinner gives the kitchen much tighter control over how much food reaches each person.
Allow more for a long evening party where the buffet is dinner. Portion needs also rise with event length, evening timing and heartier appetites, and they fall at a mingling-focused party with a lighter menu. A short gathering with light bites needs a different calculation. Tell the caterer which you’re hosting rather than adding a blanket surplus to every dish.
How do I split the total across dishes without running short?
More choice means smaller portions of each dish, not more full portions per guest. If pizza shares the table with curry and rice, don’t order each as though it were the only main. Richer dishes also tend to need smaller servings.
For shared trays of pizzas and curries, work through the order this way:
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Size the main trays first. Round these up rather than padding every extra.
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Count bread separately, allowing for what guests will eat with the curries.
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Keep sides modest when the mains are generous.
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Allow one slice of cake or one to two small desserts per guest.
Appetizers before dinner aren’t the same as an appetizer-only meal. WebstaurantStore’s planning guide, updated July 8, 2025, suggests four to six pieces per person per hour for passed appetizers, or six to eight pieces for a one-hour buffet-style appetizer event. Tell the caterer whether a full dinner follows.
Our Neapolitan pizzas and regional Indian curries bring different flavors to a shared table. Browse The Onion Tree’s menus for the dishes you want, then ask how those choices translate into portions and trays.
What should I decide before I call a caterer?
Choose the service style before asking for a price. A buffet needs a place to hold and serve the food; passed appetizers may need staff. Bring these details to the first conversation:
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Your estimated adult count and a separate count for children.
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The party date and the hours guests will be eating.
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The address and available kitchen space. For a home, say whether there are stairs between the car and the serving area.
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Whether guests will serve themselves or be served.
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Known allergies and dietary restrictions.
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A budget range for the food and any service you need.
For restaurant questions, contact The Onion Tree. Catering requests go through our separate catering site, theoniontreecatering.com.
When do you need the final guest count and dietary list?
Ask for the final-count deadline during your first conversation. Give an estimate early, then confirm the number by the caterer’s deadline rather than assuming you can change it the day before.
Collect allergies and dietary restrictions with the invitations. Share the specific needs, not just “a few special meals,” and ask what the kitchen can accommodate. A vegetarian preference and a food allergy require different conversations.
Does the quote include setup, serving equipment, staff and delivery?
Only if the quote says so. Ask for the serving equipment and any staff to be listed in writing. Check setup and cleanup separately; food preparation doesn’t automatically include either.
Confirm delivery to your exact address before settling the menu. Ask about delivery charges and the handoff time, or establish who will collect the order. For a home party, getting the food to the table at the right temperature is part of the plan, not an errand to assign at the last minute.
How do I keep hot food hot until guests eat?
Arrange hot-holding equipment before the food arrives. A serving tray on the counter won’t keep dinner hot through a long party. Follow current local food-safety guidance for holding temperatures and time limits, and ask the caterer for handling instructions for your order.
Set out smaller platters and replenish them rather than putting the entire order on the table. Keep reserve food at a safe temperature, including cold dishes. Pacing the food helps reduce waste, but it doesn’t replace proper temperature control.
How far ahead should I book catering for a holiday party?
For a mid-December gathering, start asking about availability in late October or early November. That’s a planning window, not a guarantee of an open date. Ask the caterer how much notice your order needs.
Confirm deposit terms and the deadline for menu changes before booking. At The Onion Tree in Sea Cliff, Chef Jay and Raquel Jadeja bring Neapolitan pizza and regional Indian cooking to the table; Raquel brings two decades of event planning experience. Request a catering quote with your date and estimated guest count.
Frequently asked questions
How much food should I cater for 50 people?
For 50 adults, start with about 50 pounds of total food before dessert. That includes the mains and sides, not 50 pounds of each. Adjust for children and ask the caterer to size the trays for your service style.
How much food do I need for 100 guests?
For 100 adults, about 100 pounds before dessert is a starting estimate. Reduce it for children, who typically eat about half an adult portion. Have the caterer check the total against your menu and how long food will be served.
When do you need the final guest count and dietary requirements?
The caterer sets the final-count deadline, so ask when you first discuss the order. Share dietary requirements early enough for the kitchen to confirm what it can accommodate. Don’t wait for the final headcount to report an allergy.
Does catering include setup, serving equipment, or staff?
Those items are included only when the quote specifies them. Ask for equipment and labor to be listed in writing, with setup and cleanup spelled out. Confirm who will replenish trays if no staff will stay.
Can the caterer deliver to my home?
Confirm delivery to your exact address before agreeing to the menu. Ask about charges, arrival time and where the food will be handed over. If delivery isn’t offered, arrange pickup and safe transport before placing the order.