Q: How do I figure out how much food to make for a brunch? I am having about 20 people over for an informal brunch buffet, and planning: Fritatta squares, Faith's lemon sticky buns, cheddar-leek muffins, fruit salad, and orange juice/mimosas.
I was thinking to have one muffin and one sticky bun per person, plus 20% or so more to be sure there's enough, but is that overkill or insufficient? I don't want to run out and also don't want to end up with a house full of leftover baked goods. I was also thinking about making mini-sized sticky buns since people might not indulge in a whole one. I expect people to come and go over a three-hour window. Any advice would be welcome — thanks!
Sent by Nadia
Editor: Nadia, wow, we're flattered you're doing such a menu of Kitchn recipes! Best of luck — we love all of those recipes a lot.
A few thoughts on your planning. Yes, the amounts you have listed out sound good to us. (20% over is a catering rule of thumb.)
But it is also important to know your crowd. Are you inviting a lot of people who just nibble and leave half a muffin on their plate? Or will it be a crowd of hungry men who plow through half a tray of rolls on their own? Do take that into consideration — quantities eaten will vary from crowd to crowd.
Readers, do you have any advice for Nadia?
Related: Throw a Fancy Brunch on a Budget
(Image: Sara Kate Gillingham-Ryan)