The most common catering question isn’t “what flavor?”—it’s “how much?” Nail your counts and everything else feels easy. Here’s a simple, field-tested guide to portion planning for NYC events of all sizes.
Bagels per person:
- Breakfast (hungry crew): 1 per person + 20% buffer
- Mid-morning/afternoon: 1 for every 1.5 guests (many take halves)
- Kids’ parties: 1 for every 2 kids (pre-cut into quarters)
Schmears and spreads:
- 1 tub (8 oz) per 6–8 bagels if you’re offering three+ varieties (plain, chive, vegan lemon-herb)
- Double the vegan schmear if your group skews plant-forward
- Hummus adds savory heft and stretches the lineup
Veggies and add-ons:
- Tomato and cucumber: 1 platter per 12–15 people
- Pickled onions + capers: 1 small ramekin per dozen bagels
- Herbs (dill/chives) + lemon wedges: 1 bunch/2 lemons per 12–15
Dietary planning:
- Gluten-free: plan 1 GF bagel per GF guest, packed separately and labeled; add a dedicated knife
- Vegan: ensure at least one vegan schmear plus hearty veg (avocado, sprouts) for every 8–10 guests
- Seed-sensitive: include a seed-free set; place away from everything bagels
Slicing:
- “Hinge sliced” speeds self-serve and reduces mess; ask us to pre-slice at pickup
- For kids and snack tables, request quarters
Timing:
- Book local pickup 20–30 minutes before service for peak warmth
- Stagger two pickups for long events to keep freshness rolling
Send us headcounts and dietary notes in your order. We’ll help fine-tune quantities and label everything so guests grab confidently—and plates come back empty, not overflowing.
