البوفيه وكميات الضيافة: كم يكفي فعلًا لعدد ضيوفك

Two questions come up before every event: will there be enough, and did we overdo it? Both are expensive — running short is embarrassing and excess is thrown away. This guide gives working numbers instead of guesswork.

Arabic hospitality is measured in rounds, not cups

Arabic coffee and tea are not measured by cup count but by how many times the servers circulate. A three-hour event needs at least three rounds: on arrival, mid-event, and before people leave.

Allow one server for every twenty-five to thirty guests so a round completes in reasonable time. One server for a hundred guests means the last table drinks cold coffee forty minutes later.

Dessert stations are placed, not passed

Luqaimat, chebab and balaleet work as a station guests walk to, not a plate carried round. A station creates movement in the hall and guests photograph it — which is part of its value.

Estimate two to three pieces per guest for small sweets. Placement matters as much as quantity: away from the entrance so it does not create a crush, near the flow of movement so it is seen.

Buffet: decide the number of dishes before the number of plates

The common mistake is adding dishes believing it signals generosity. The result is the opposite: guests take a little of everything, everything is left over, and the buffet photographs as clutter.

The working rule: for a hundred guests, six to eight main dishes is plenty. Four excellent dishes beat twelve average ones.

Watch for real variety. Emirati dishes, mandi, mixed grills and one international option covers most tastes. Three rice dishes under different names is not variety.

Design the buffet queue like a walkway

One buffet table for a hundred and fifty guests creates a twenty-minute queue. Allow one service line per seventy-five guests, or an island table served from both sides to double the speed.

Leave at least two and a half metres in front of the buffet so the queue passes without colliding with seated tables.

Timing decides quantity

A buffet at dinner time is eaten properly and should be costed in full. A buffet after midnight, when most guests have already eaten, is consumed far less. If your event runs late, reduce the food and increase desserts and drinks.

How we work at Altahany

Our list is divided into four stations: hot drinks, cold drinks, dessert stations, and buffet and restaurants — you choose what suits the occasion, and hospitality is entirely optional rather than a compulsory stage in booking.

Send us the guest count, the timing, and whether it is a full dinner or light hospitality, and we will suggest quantities, server numbers and station placement before discussing dishes.