How to plan a cocktail-reception menu

The main question when planning a cocktail reception is how much food to budget per guest. A common benchmark: 10–14 items per person if the reception replaces a full meal, and 6–8 items if it supplements the main program (a welcome zone ahead of a banquet, for example).

Quantity aside, category balance matters just as much: typically a mix of cold appetizers, canapés, a few hot items, and desserts. For events longer than two hours, plan a partial menu refresh through the evening rather than putting everything out at once.

Guest composition matters too: if vegetarian or halal guests are expected, it helps to confirm the proportion ahead of time and build it into the menu rather than solving it last minute.