Start from confirmed numbers
Calculate on confirmed guests plus a small buffer, not on every invitation sent. Over-ordering is waste; running out is worse.
Dishes
A balanced dinner buffet usually needs salads and starters, two or three mains, rice, grills and desserts. Variety matters more than inflating each dish.
Whole lamb
At Emirati feasts the number of lambs depends on guest count, appetite and what else is served. A licensed kitchen recommends the right number once it knows the details.
Service staff
An open buffet needs fewer staff than plated service. Assign a supervisor to watch refills so dishes never run empty.
Heat and timing
Food must stay hot throughout service in chafing dishes, and its arrival is timed to the programme rather than hours early.
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