How Much Crockery Do I Need for 100 People?

For a classic three-course menu, plan on one dinner plate, one starter plate and one dessert plate per guest. For 100 people, that's 300 plates — plus around 10% reserve for exchanges and breakage.

Demand increases at a buffet: guests typically return 1.5 to 2 times. Plan for 150 to 200 dinner plates for 100 guests.

For an apéro riche, small plates are sufficient: around 2 per person. Add serving platters at a ratio of 1 platter per 10 guests.