How Many People Does Catering Feed?

Catering is priced per person, with a 20-guest minimum, scaling to 1,000+.

The simplest way to think about catering is per person, not per tray. Blessed Kitchen quotes each event based on menu and headcount roughly $20 to $30 per person (quoted on menu and headcount) with a 20-guest minimum, and scales all the way up to events of 1,000+ guests — so you order for your exact headcount and we portion accordingly.

Planning portions

A good rule: count every adult as a full serving and children as roughly half. For buffets, a little extra is wise so the last guests through the line eat as well as the first. Tell us the headcount and we'll build the right quantity of biryani, kottu, curries and sides.

Get it portioned right

The easiest way is to give us your guest count and let us scale the menu. Request a catering quote with your numbers, or see options on our catering services page.

How our catering is portioned

Our combos are priced and portioned per person, so the simple rule is one combo per guest. You do not need to double it: each combo already includes a rice, curries, sides and usually dessert. If many guests are teenagers or it is a long event, add 10 percent. If it is an afternoon event where people graze, you can trim slightly.

Trays

Our catering trays feed small groups: small feeds 5 to 8, medium 10 to 15, large 20 to 30. A mixed order of two or three trays works well for 15 to 40 people.

Quick examples

• 50 guests, Chicken Biryani Combo 1: final pricing depends on your menu and headcount
• 100 guests, Chicken Biryani Combo 2: final pricing depends on your menu and headcount

Allergy notes

Some of our dishes contain egg (kottu, egg masala, watalappan), dairy (yogurt sambal), fish (maasi sambal is made with dried Maldives fish) and nuts (green pea cashew curry). If anyone has an allergy, tell us when you order and we will tell you what to avoid.

Adjusting the count for your event

The per-person rule works, but real events need small corrections:

• Lunch vs dinner: people eat less at lunch, especially at work. Dinner, and anything after sunset in Ramadan, runs heavier.
• RSVP no-shows: for weddings and large parties, some invited guests will not come and some uninvited ones will. Order for the number you honestly expect, not the full invite list.
• Two meals in one day: if guests are eating at a lunch and again at dinner, the second meal is usually lighter.
• Adding a special: a group special like whole fried chicken or Chicken 65 on top of combos does not mean you need extra combos. It is an extra, not a replacement.

A worked example: 130 guests with children

Say you expect 100 adults and 30 children under ten. Counting each child as about half gives 115 portions. If 20 adults are vegetarian:

• 95 x Chicken Biryani Combo 2 at quoted for your event
• 20 x Vegetable Biryani Combo at quoted for your event
• is confirmed in your event quote

Your quote confirms the final number. If you are unsure, call or text (647) 449-2924 and talk the headcount through with us.

Handling leftovers safely

Cooked rice and curries should not sit at room temperature for more than two hours. Pack leftovers into shallow containers and refrigerate them as soon as the meal winds down. Have takeaway containers ready if you plan to send food home with guests. More planning tips are in how to order Sri Lankan catering.