To plan catering for a holiday party, start by fixing your budget, guest count, and date, then choose a caterer and menu that match the style of event you want.

Set basics early
Confirm your total budget first, then estimate a per‑person amount so you and the caterer know what is realistic. Lock in the date and venue as early as possible because holiday weeks book up fast with popular caterers and spaces.

Decide service style
Choose whether you want a buffet, plated meal, passed appetizers, or food stations based on space, staffing, and how formal the event is.
Buffets and grazing tables work well for casual or office parties, while plated dinners suit more formal or seated celebrations.

Plan the menu
Build a menu with a mix of seasonal favourites (like roast meats, comforting sides, and festive desserts) plus at least one vegetarian or vegan main.
Ask guests in advance about allergies and dietary needs, then ensure dishes are clearly labelled so everyone can eat confidently.

Estimate food quantities
As a rough guide, plan 6–8 ounces of protein and 4–6 ounces each of starch and vegetables per guest for a main meal.
For appetizers, allow about 1.5 servings or 6–8 small bites per person per hour if it is a stand‑up cocktail‑style party.

Coordinate logistics
Confirm with the caterer who handles rentals, staffing, setup, and cleanup, and share a clear event timeline and contact person. Make sure you also plan beverages, including non‑alcoholic options, and decide whether drinks are self‑serve or staffed at a bar.