Parties can be grand or simple. If you’re holding a party, food is always a consideration. In any occasion, it’s always the food that seems to be the make-or-break factor for a good time. Here are some food planning tips that I hope would help for your next party.

• Size does matter. Knowing how many guests would help you (or your caterer) estimate the amount of food to be served.
• As for the type of food, it usually depends on the occasion and who you’ll be inviting.
• Having a buffet is usually the best way to feed a large group. Not only could you manage the food better, but people just love buffet.
• Ask guests if they have food allergies of some sort (like for seafood and shellfish). You’d surely get the ire of people with seafood allergies when you get them to attend a shrimp and lobster party without any warning.
• Having a bunch of children and teenagers over surely demands more servings. Kids love to eat.
• Finger food can be stretched as long as you put out small servings
• Running low on food? Bring out some chips and dip. Or peanuts!
• Have both alcoholic and non-alcoholic drinks served. Not everyone drinks alcohol.
• Don’t skimp out on drinks.
• These figures might be a bit helpful in your guesstimates on food prep:
• 1 gallon of punch can make around 40 punch cups.
• 1 lb of coffee can make 50 cups
• Sandwiches can be halved into smaller triangles
• 4 lbs of chicken can be made to chicken salad for 70 sandwiches