How Many Dishes Do You Actually Need for 250 Guests?
04 Aug · By Feastbooker
The instinct at 250 guests is to add dishes. It feels generous. In practice it is the fastest way to make a buffet feel thin, because the same kitchen and the same service staff are now spread across more counters.
A well-built menu at this size runs four to six starters, six to eight mains across veg and non-veg, two or three breads and rice preparations, and three to five desserts. That is already more food than most guests will try.
Where variety genuinely pays off is in the live counters. A chaat station or a tandoor grill gives guests something to gather around and takes pressure off the main buffet line during the peak first twenty minutes.
If you are choosing between one more curry and one more server, choose the server. Guests remember queues far longer than they remember the dish they did not eat.
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