Estimate the real attendance
Use invitations, confirmations and the event type to build a realistic attendance estimate rather than relying only on the maximum venue capacity.
Design the buffet for movement
The number of serving points should reflect guest volume. Separate beverage, live-counter and dessert areas can reduce congestion.
Sequence the menu
Arrange food in a natural order so guests can move through the buffet without crossing paths or returning to earlier sections.
Keep communication clear
Share guest-count changes, event timings and venue constraints with the catering team early enough to adjust preparation and service plans.