Sorting out serving sizes

Estimating serving sizes and quantities can be hard work. You don't want anyone to leave hungry, but you don't want to be wasteful either. So remember this tip: The more food appetizers, entrees, salads and sides you have, the smaller the portions of each need to be. Keep in mind that while some people won't try everything, others will go back for seconds and thirds.


Use these guidelines or ask your local Shaw's Catering Manager for help:

Breakfast

• If you're serving just pastry, estimate two pieces per person. Try pre-slicing bagels and cutting large danish into smaller pieces or provide a knife for guests to do it themselves.

• At a breakfast meeting, a four-ounce entree, one-to-two side dishes and bread or pastry should be plenty.

• A social breakfast or brunch can be more opulent with a choice of entrees, two-to-three sides (three-to-four ounces each) and a selection of breads and pastry.

• Fruit makes a great, healthy breakfast "dessert." Estimate a half to one cup of fruit salad or three-to-five pieces of sliced fruit per person.

Lunch

• Hors d'oeuvres like cheese or vegetable platters or other light items can be served or passed but aren't necessary. A soup or salad course may be more appropriate for a sit-down luncheon or lunch meeting.

• Offer an entree (four-to-six ounces), one or two side dishes (three-to-four ounces each), bread or rolls and dessert.

• If serving a buffet of deli meats, estimate four ounces of meat per person, 2 ounces of cheese for one-to-two sandwiches per person.

• Provide a wide range of beverages like juice, soda, lemonade, iced tea or iced coffee, beer, wine, cocktails and hot coffee. In addition to regular and decaffeinated coffees, you may want to offer your guests flavored coffees (or syrups) or dessert coffees like espresso and cappuccino.

Dinner

• Choosing hors d'oeuvres depends on both the number of people and the number of courses at dinner. Again, not everyone will try everything so it's important to offer variety. Estimate that each person will take four-to-five hors d'oeuvres, possibly more during longer cocktail hours.

• Serve or pass two or three different items. Offer a starter - soup, salad or an appetizer - in addition to hors d'oeuvres. If you're having more people and more courses, serve or pass three to five different items.

• Serve an entree (five-to-seven ounces), two or three size dishes (three-to-four ounces each), bread or rolls and dessert.

• Desserts are like hors d'oeuvres: The more people, the more courses, the more choices. If set out on a buffet, guests will sample two-to-four different items. Allow your guests to try more things by having small pastries and thinner slices of cakes and pies. Or, plate individual portions or samplers.

• You'll most likely be serving beverages before, during and after dinner. For example: cocktails, wine, then coffee. Remember to have glasses for each type of drink and to provide a wide range of choices (see above).

Cocktail

• When you're serving drinks and hors d'oeuvres but no meal, estimate 10-to-12 hors d'oeuvres per guest, more if you are setting them out buffet-style. (People tend to eat less when hors d'oeuvres are passed.)

• Choose a combination of some main dish-like items (skewers, pastas and mini-quiche) and some lighter items (cheese, vegetables and puff pastry).

• Keep in mind that people may be standing and talking. Provide small plates, plenty of napkins and portions that can be easily eaten either in one to two bites or with minimal cutting.

Beverages

• Estimate three beverages per person, keeping in mind that people usually drink less at lunch, more at cocktail hour and somewhere in between at dinner.

• There are approximately five glasses of wine in a bottle.

• You can make approximately 16 cocktails from a 750 ml bottle of liquor, using one-and-a-half ounces of alcohol in each drink (a shot glass or jigger will help you measure).

• There are approximately eight glasses of soda in a two-liter bottle.

• Estimate one-to-two cups of coffee per adult.

• If you're serving alcohol, ensure that your guests have safe transportation home. Arrange for rides or provide the names and numbers of taxi services in the area.