How much catering does a party table need?
Quantities for 20, 50 and 100 guests, the savoury-to-sweet ratio, and which items can be ordered days in advance.
2 min read
A cake does not fill a party table on its own. Getting the quantity of petits fours, éclairs, mini tarts and dragées right is what makes a table look generous without leaving a mountain of leftovers.
Working out quantity
The rule: 5–7 pieces per guest. If the party runs longer than two hours or there is no meal service, go to 8–10.
| Guests | Total pieces | Petits fours | Éclairs / mini desserts | Dragées |
|---|---|---|---|---|
| 20 | ~120 | 1.5 kg | 30 | 0.5 kg |
| 50 | ~300 | 3.5 kg | 80 | 1 kg |
| 100 | ~600 | 7 kg | 150 | 2 kg |
A kilo of petits fours yields roughly 45–55 pieces, depending on size.
Savoury to sweet
For afternoon tea and daytime receptions, 40% savoury / 60% sweet works well. For evening events and post-dinner catering, sweet can rise to 75%.
On the savoury side, cheese, olive and sesame are the classics; on the sweet side, hazelnut, cocoa and cinnamon. It is worth including one neutral option — plain butter — for children and anyone who dislikes spice.
What to order when
Petits fours and dragées keep for four to five days in a sealed container at room temperature. Collect them two or three days before the party and set them aside. Do not refrigerate: they take on moisture and lose their snap.
Éclairs, profiteroles and mini tarts are fresh items. Made on the day, served the same day, and no more than 24 hours in the fridge.
Mini cakes and dessert cups hold for up to 48 hours, but look their best in the first 24.
So: dry items early, fresh items on the day.
Presentation
A mixed platter always looks better than a platter of one thing. Three rules:
Add height. Two or three stands at different heights give a flat table instant depth.
Group by colour, mix by product. Keep similar tones together so the eye reads an ordered gradient, even though the products vary.
Leave gaps. A table packed edge to edge reads as cheap. Leave breathing room between platters, and consolidate emptying platters through the day to keep the table tidy.
Office and corporate catering
Portions are lower in an office: 3–4 pieces per person, because people take one and go back to their desk. Choose items that are eaten one-handed and do not shed crumbs — éclairs and cream-filled desserts cause trouble over a keyboard. Petits fours and dragées are ideal.
Corporate orders with branded boxes need a week’s notice; that is how long the box printing takes.