You’re planning your cocktail hour. The venue charges per piece. Your guest list is locked. And now you’re staring at the catering form thinking: Do I really need 85 of every hors d’oeuvre for 85 guests?
Short answer: Absolutely not. Here’s what actually works.
How Many Passed Apps Do You Really Need?
- Plan for 4 to 6 total pieces per guest for a standard one-hour cocktail hour
- Choose 3 to 5 varieties max — too many and it overwhelms the staff and your guests
- Not everyone will eat everything — and that works in your favor
Some guests are vegetarian and won’t touch the short rib slider. Others aren’t into seafood. It all evens out. You’re not feeding everyone one of everything — you’re giving variety so people can pick what they want.
Crowd Favorites? Go Big.
If you’re offering pigs in a blanket, mini crab cakes, or mini sliders — order extra. These go fast and you’ll never regret having more. The more “niche” the item (hi, caviar blinis), the less you need.
We’ve all been to the wedding where that one weird app (hello, clam chowder shooter) keeps circling the room for the fifth time and you’re like, wait… is this gross? Don’t be that couple. Skip the tray nobody wants.
What If the Venue Wants Specific Quantities Per Item?
Some venues want numbers for each item — not just a total. In that case:
- Pick 4 apps
- Split the total quantity across them based on popularity
- Ex: 425 total pieces → 150 pigs in a blanket, 110 crab cakes, 90 filet mignon crostini, 75 bruschetta
- Ask your planner or catering manager which apps usually fly off the tray (or don’t)
Important: Some venues or caterers won’t ask for quantities at all — they’ll just let you choose a set number of hors d’oeuvres from their list, and they’ll handle the rest behind the scenes. But if they do ask for specific counts? This is how to approach it without spiraling.
Factor in the Actual Length of Cocktail Hour
If your cocktail hour is more like 1.5 hours, lean toward 6 pieces per guest. If it’s a tight hour and you also have stations or a grazing table? Closer to 4 per person is plenty.
This isn’t dinner — it’s the warm-up.
Quick Math for a Micro Wedding (85 Guests)
If you’re working with a guest count of 85, here’s a sample breakdown:
- Total pieces: 425 (5 per person on average)
- Pick 4 apps and divide based on likely popularity:
- 150 pigs in a blanket
- 110 lump crab cakes with whole grain remoulade
- 90 filet mignon crostini with caramelized onion jam and horseradish chive cream
- 75 tomato bruschetta with salted ricotta and balsamic
Adjust up or down depending on cocktail hour length, guest appetite, and whether you’re offering stations or a grazing table.
Why Trust Us?
At Well-Dressed Events, we’ve planned weddings, milestone celebrations, and corporate events across New Jersey, New York, and North Carolina — from intimate 40-person garden parties to 400-guest galas. Our team has seen exactly what guests devour first (and what ends up untouched), and we build menus around real-life patterns — not just Pinterest boards.
TL;DR:
You’re not feeding everyone everything. You’re offering enough to satisfy, surprise, and keep the energy high. Skip the math panic. Go with 4–6 total pieces per person, a few crowd-pleasers, and maybe skip the soup shooters.
Your guests will thank you.
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