Catering Portions for 30, 50, 100 and 200 Guests
By La Rio’s Catering Team · Last updated 2026-10-07 · 7 min read
Catering guides based on our current menus, delivery policies and documented events.
Quick answer: Start with the people eating, choose the format, and make the protein quantities add up to that headcount. Use published package inclusions to count tortillas and packaged meals. Confirm protein weights, rice quantities, equipment and any extra servings with the catering team.
This guide uses current menu inclusions and two completed office lunches. It separates package quantities from appetite assumptions and connects you to current cost estimates.
Planning a holiday gathering?
Planning a Christmas party? View the proposed holiday menu and food budgets for 30, 50 and 100 guests. Holiday protein allocations, tortilla counts, appetizer pieces and dessert portions are confirmed separately; the regular-package counts in this guide are not holiday package promises.
How many tortillas are included for 30, 50, 100 or 200 guests?
The counts below multiply the published package inclusion by the guest count. They describe what comes with the menu; they do not predict each person’s appetite.
| Format | Per guest | 30 guests | 50 guests | 100 guests | 200 guests |
|---|---|---|---|---|---|
| Taco bar | 3 | 90 | 150 | 300 | 600 |
| Fajita bar | 3 | 90 | 150 | 300 | 600 |
| Mixed taco & bowl bar | 2 | 60 | 100 | 200 | 400 |
| Packaged taco kits | 3 | 90 | 150 | 300 | 600 |
Bowl-only formats do not include tortillas by default. For packaged meals, start with one meal per guest and record the quantity of each protein. Buffet rice, beans and protein weights are confirmed with the kitchen; a tray count alone does not tell you how many people it serves.
How should I divide chicken, beef and vegetarian portions?
Collect preferences where possible, then make the counts add up to the people eating. Dietary requirements can overlap: someone needing a vegan meal may also have an allergy, so do not count that person twice.
| Event | Chicken | Beef | Tofu | Total |
|---|---|---|---|---|
| Mississauga work lunch | 13 | 13 | 4 | 30 |
| Scarborough corporate lunch | 43 | 42 | 15 | 100 |
These are two customers’ choices, not a universal meat-to-vegetarian ratio. A third protein adds variety; it does not mean three full meals for every guest. Compare the current package’s included choices and confirm any upgrade in your quote.
Should I add extra food for children or larger appetites?
Share adult and child counts, meal time, whether other food will be served, and any appetite concerns. Ask the team to confirm additional servings or sides. There is no published child discount or fixed extra-food percentage applied by this guide.
What changes when guests eat in shifts?
Labelled packaged meals help when meals go to different rooms or shifts. A buffet suits a shared meal window with space for guests to build their plates. Give the team each serving window and discuss holding, replenishment or separate deliveries before booking.
What plates and serving equipment should I plan?
Check whether your package includes plates, cutlery and napkins. Serving utensils are a separate item to confirm. The Scarborough organiser specifically preferred flat plates for tacos over compartmentalised plates; ask about plate style when choosing supplies. Standard drop-off catering does not automatically include staffed service or teardown.
How do I turn the headcount into a budget?
Choose the package, multiply its per-person price by the guest count, then add protein upgrades, optional sides, quantities of drinks or pieces, delivery and HST. Package inclusions should only be counted once.
Build a current-price estimate or choose your menu step by step. A guest count, city, serving time and exact dietary quantities make the quote more useful.