Choose your event and number of guests. Adapt the suggestions to your menu, drinks and schedule – quantities are rounded up to complete hire packs.
How we calculate your suggestion
Seated menu: 1 main-course plate per guest and course. Planned main courses: 1. Selected starters and desserts are added separately.
Laid table: fresh knife-and-fork set for each main course and plated starter. Soup and dessert cutlery is calculated separately.
One glass or cup with saucer and spoon per guest for each selected drink; water is always included. Adjust quantities when only some guests need a drink.
Calculation: guests × planned quantity per guest × reserve factor, rounded up to full packs. Minimum quantities are taken into account.
