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BANQUET Calculator

You can calculate separately a banquet for adults or a matinee for children, or make a general calculation:

ADULTS:	CHILDREN:
Time:	Time:
up to 2 hours from 2 to 4 hours from 4 to 6 hours more than 6 hours	less than 2 hours more than 2 hours

Dependence of the amount of food and drinks on the duration of the banquet

Banquet or Buffet

• BUFFET — guests eat and drink drinks standing up. The buffet is more suitable for events up to 2-3 hours, implying an informal atmosphere, as well as for young guests.
• BANQUET — guests eat and drink drinks sitting. The banquet is suitable for formal and long-term events, as well as if the invitees are older.

Festive dinner format

• Business (banquet or buffet) — suitable for servicing business forums, business meetings, symposiums and conferences. Seats at the tables can be assigned to guests.
• Corporate party (banquet or buffet) — arranged for employees of the same company or enterprise. It usually lasts for several hours, does not imply a formal setting and allows you to make new acquaintances.
• Graduation (banquet or buffet) — dinner is held in the banquet hall or on the road. According to the duration of the graduation party, it can take from several hours to night (celebration from evening to morning).
• Wedding (banquet only) — a landmark event, the menu is worked out in advance and takes into account the preference of guests in food and drinks.
• Anniversary (banquet only) is also a memorable event, for which they prepare in advance and work out the menu.

What to consider when preparing a banquet

• Season. You need to make a menu taking into account the time of year.
In the warm season (second half of spring — summer — first half of autumn) it is better for guests to serve light food — vegetables, fruits, salads with fresh herbs, fish and seafood.
In the cold season (second half of autumn - winter - first half of spring) guests prefer hot snacks, meat and other high-calorie foods.
• The number of guests. The amount of food is calculated based on the total number of guests (adults and children) and the norm for 1 guest. This is easy to do through the banquet calculator - then the tables will not look empty, but you do not need to overpay for extra products.
• Features of serving and serving. Salads should be portioned, and snacks and cuts should be put on common trays. If the banquet is served by waiters, then coordinate the serving of dishes with the staff in advance.
• Special menu. Always take into account the presence of children, allergy sufferers and vegetarians at the festival. For them, you need to develop a separate menu or include alternative options in the general list of dishes (additional menu).

Calculation of food and beverages

Main and sweet table

Quantity in grams per 1 person (desserts are taken into account)

Time	Food (g/person)	Note
up to 2 hours	400	business
from 2 to 4 hours	600	business, corporate
from 4 to 6 hours	1200	corporate, wedding, anniversary, graduation
more than 6 hours	1500	wedding, anniversary, graduation

Soft drinks

Quantity in liters per 1 person

Time	Drinks (l/person)
up to 2 hours	1.5
from 2 to 6 hours	2
more than 6 hours	2.5

Soft drinks: water, juice, juice, lemonade, compote, etc.

The most common variant of drinks is mineral water and juice. In this case, take in the ratio: 1/3 water + 2/3 juices.

If there is one type, mineral water is better.

Alcoholic beverages

Quantity in liters per 1 person

Time	Low alcohol	Strong alcohol
up to 2 hours	0.3	0.2
from 2 to 4 hours	0.5	0.3
from 4 to 6 hours	0.7	0.4
more than 6 hours	1.0	0.5

Weak alcohol: wine and champagne.

If both types of low-alcohol drinks are on the table, take in the ratio: 2/3 wine + 1/3 champagne.

If there is one type, wine is better.

Strong alcohol: vodka, cognac, whiskey.

If different types of strong alcoholic beverages are expected at the event, take in the ratio: 2/3 vodka + 1/3 the rest of the strong alcohol.

If there is one type, vodka is better.

Area of the event hall

The values of the area for eating per 1 guest. The area for the dance floor, stage or place for ceremonies is not taken into account and is calculated separately

Banquet - guests eat and drink drinks sitting down.

• 1.5-2 meters per 1 person

Buffet - guests eat and drink drinks standing up.

• 1.2-1.5 meters per 1 person

These are the minimum values of the area per 1 person. Increasing the area will make your stay at a banquet or buffet more comfortable.

◀ All calculations


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