Event Menu Builder

Create a custom catering menu for your event — with dish suggestions, cost breakdown, and ordering timeline.

Event Type

10100200

Budget Tier

Courses

Cuisine

Your Custom Menu

Appetizers

$4.72/person
  • • Pork Gyoza (6pc)
  • • Vegetable Spring Rolls
  • • Edamame
  • • Prawn Toast

Mains

$14.18/person
  • • Teriyaki Chicken
  • • Beef Bulgogi
  • • Miso Salmon
  • • Kung Pao Chicken

Sides

$3.78/person
  • • Steamed Jasmine Rice
  • • Fried Rice
  • • Stir-Fried Bok Choy
  • • Kimchi

Dessert

$3.15/person
  • • Mochi Ice Cream
  • • Matcha Tiramisu
  • • Mango Pudding
  • • Black Sesame Cake
Per Person$25.83
Total Estimated Cost$1291.50

Ordering Timeline

3-4 weeks before: Place order. 1 week before: Finalize menu. 2 days before: Confirm headcount. Day of: 2 hour setup.

Order This Menu →

Event Menu Planning Guide (2026)

How Many Courses Do You Need?

For casual events (birthdays, team lunches), 2-3 courses suffice: appetizers and mains, or appetizers, mains, and dessert. Formal events (weddings, galas) benefit from 4-5 courses including soup. The more courses you add, the smaller individual portions can be — keeping costs manageable.

Asian vs Western vs Mixed Menus

Asian-style menus feature family-style sharing dishes — more social and typically 10-15% lower cost. Western plated service offers elegant individual portions. Mixed menus are the most versatile for diverse guest lists and are our most popular option for corporate events.

Budget Planning Tips

Allocate roughly 50% of your per-person budget to mains, 20% to appetizers, 15% to sides/desserts, and 15% to drinks and service. For budget-conscious events, buffet-style service reduces staffing costs by 20-30% versus plated service.

Example: 60-Person Wedding Reception Menu in Vancouver

A couple is planning a 60-guest wedding reception in a Gastown venue with a $38/person food budget, mixed cuisine, family-style service:

  • 3 passed appetizers (2/guest): shrimp shumai, chicken yakitori, caprese skewers — ~$7.60/guest
  • 2 shared mains (family-style): miso-glazed black cod + herbed roasted chicken — ~$19/guest
  • 3 sides: jasmine rice, seasonal greens, roasted root vegetables — ~$6/guest
  • 1 dessert: matcha tiramisu & seasonal fruit — ~$5.40/guest
  • Per-person subtotal: $38
  • 60 guests total food: $2,280 CAD
  • Plus 15% service + 5% GST: approximately $2,695 CAD all-in

For reference: a plated 4-course service at the same price point would total roughly $3,100 CAD (add ~15% for plating/service staff). Book at least 8 weeks ahead during wedding season (May-September).

Related Tools & Guides

Catering Cost Calculator →Dinner Party Cost Splitter →Party Tray Calculator →Meal Plan Builder →

Frequently Asked Questions

How do I plan a menu for a large event?
Start by determining your guest count, budget tier, and cuisine preference. Plan 2-3 appetizers, 1 soup, 2-3 mains, 2 sides, and 1-2 desserts for a full event. Our menu builder auto-generates balanced options based on your selections and gives you a per-person cost breakdown.
How far in advance should I order catering?
For small events (under 30 guests), 1-2 weeks is sufficient. Medium events (30-80) need 3-4 weeks. Large events (80+) should book 4-8 weeks in advance. During peak season (May-September and December), add 2 extra weeks to these timelines.
What is a reasonable catering budget per person?
Budget tier: $15-22/person (casual buffet, 2-3 courses). Standard: $25-38/person (plated service, 3-4 courses). Premium: $40-60/person (full-service, 4-5 courses with specialty items). These ranges include food, basic service, and setup.
Should I offer multiple cuisine options at an event?
For events over 50 guests, offering a mixed menu (Asian + Western) increases satisfaction by accommodating diverse preferences. For smaller events, a single cuisine style creates a more cohesive dining experience. Always include at least one vegetarian option regardless of cuisine.
How many dishes should I order per guest?
For buffet service, plan 1.5x the expected portion count per guest (people sample multiple dishes). For plated service, exactly one entree per guest plus 2 shared appetizers per 4-person table. For family-style Asian sharing, plan 4-6 dishes per 8-person table. Always order 10-15% extra for large events to cover late arrivals and second servings.