How Much Food Per Person for a Wedding?
The golden rule for a plated dinner is 8 oz (0.5 lb) of protein per adult guest. For buffets, increase this by 15–20% as people tend to take larger portions when serving themselves. Always consult with your caterer as actual yield from raw to cooked meat typically shrinks by 25–30%.
Planning for Dietary Restrictions
Statistically, about 5% of your guests will be vegetarian and 1–2% vegan. If you haven't asked guests directly, a safe rule is to prepare 10% of your main course portions as a vegetarian alternative. Always have a clearly labeled gluten-free option available.