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Dessert table

post #1 of 8
Thread Starter 

Hi All!  I've got an order for a dessert buffet table for 200 people.  It will be an open house type thing, and there will be fruits and cheeseball/crackers as well.  I would just like to know how many pieces per person of "sweets" I should plan.  What would you plan for for this number of people?

 

Thanks for any help!

post #2 of 8

For finger food type servings, a caterer once told me that if there is other food, 6 pieces per person.  If no other food 12 pieces per person.  That is how I plan and it seems to work.

Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
Reply
Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
Reply
post #3 of 8

Wow!   6  to 12 pieces per person seems like an awful lot!  I work with several high end caterers who seem to believe that 2.5 - 3 pieces per person is sufficient if it is dessert after a meal, and a few more than that if it is just sweets.  I tell people they need to know their guests a little bit.  I've done  dessert buffets where there were two pieces per person and there were leftovers and other times when there were 7 pieces per person and not a crumb was left--and I make sure I always tell my clients this.

 

Ultimately, I believe it is almost as bad to have too much left as not enough, because then the client might think you oversold on purpose.  For a dessert buffet with fruit and cheese, I don't think I'd offer more than 5 -7 pieces per person--and my pieces are always pretty small.

 

I'm sure there are also regional differences. For example, I believe Texas eats more and larger amounts of sweets than California (where I am ) so take that into account as well.

post #4 of 8

I did a dessert table for my daughter's wedding: 23 separate items; 100 of each; all in individual servings; each with an attractive, unique garnish; entire thing presented beautifully on two 8' tables. We had 90 guests and very few leftovers (after a substantial buffet meal and wedding cake). Once my husband opened it to the guests--who had politely been eying it for two hours--they swooped in like a flock of vultures. One woman told me she managed to make it through 18 of them!

post #5 of 8

I'm getting ready to do one for my friends non-profit so trying to keep costs down. One thing I told her that if you keep the variety/options down people won't want to try to sample everything!  However, if it's really, really good as I know all of everyone's desserts here are you still may get people taking more than planned.  Also, if there are kids - kids will take everything and take a bite and then not eat it.  So factor that in as well.

 

It will also depend on the other factors that the other posters mentioned - other food, time of day even.

 

Good luck!

post #6 of 8

I've been doing sweet tables professionally for 25* years.....the standard banquet halls, country clubs and bakeries use is 2.5 per person.

post #7 of 8

It also depends on the size of the item.  With minis, I can definitely see 6 per person.  For larger desserts, I would say 2-3 per person.

post #8 of 8
Thread Starter 

I tried writing a post days ago, but it didn't post.  Anyway, I just wanted to say thanks a lot for all the help.  It does give me a direction to go.  I've decided to go with minis and shoot for 4 pieces/ person.  There will also be fruit and a cheese plate there.

Thanks a lot!

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