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Party food
When arranging a party, whether it’s a large celebration or an intimate dinner party, food often takes center stage. Good food can lift the mood and make the gathering an unforgettable experience for both guests and hosts. But what kind of party food should you choose?
How much does it cost, and how much food and drink do you need? We’ll give you the answers, as well as tips and inspiration for successful catering for any occasion. You can also get a free, no-obligation quote from a party food supplier near you.
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What does party food cost?
The price of catering varies greatly depending on the type of food, number of guests, serving method and supplier. A simple smorgasbord or canapés for a small party can start at around NOK 200 per person, while a fully served 3-course dinner can easily reach NOK 500-1000 per person.
For a smorgasbord, the price is often calculated based on the number of dishes and type of ingredients. A standard smorgasbord with classic dishes such as salmon, ham and salads is usually around NOK 300-500 per person. If you want more exclusive ingredients such as shellfish, cured meats and expensive cheeses, the price can be up to NOK 700-1000 per guest.
Finger food and canapés are often a more affordable option, especially for larger parties. You can get 10-15 different small dishes for NOK 300-400 per person. If you choose more expensive options such as hot smoked salmon, roast beef and homemade pies, you’ll have to be prepared for a higher price.
For a 3-course dinner with starter, main course and dessert, the price is typically NOK 600-800 per guest. 5- and 7-course menus with gourmet food and exclusive ingredients such as truffles, scallops and game meat can cost anything from NOK 1.000 to 2.000 per person.
When ordering catering, it’s also important to consider additional costs such as waiters, table settings and equipment. These prices vary widely depending on the supplier and the arrangement. Some offer everything included in the price, while others charge extra for each element. Be careful to clarify what is included in the offer.
If you want to keep costs down, there are several things you can do. Cutting down on the number of dishes and choosing simpler but good ingredients is a good start. Buffet service is often cheaper than table service. Also, choose your drinks carefully – feel free to cut down on the number of wines and offer beer and mineral water instead.
Remember that good caterers will always work with you to find solutions that suit your budget and wishes. Be clear about the framework from the start, so you avoid unpleasant surprises when the bill arrives.
What is typical simple party food?
When talking about simple party food, many people think of classic dishes that can be prepared well in advance and are suitable for most palates. Here are some popular options:
Slices and rolls
A classic in Norwegian company. Top with toppings such as ham, cheese, salmon, eggs and roast beef, and garnish with cucumber, tomato and lettuce. Simple, but always popular.
Tapas
Small, tasty dishes that are easy to share and eat. Go-to tapas include marinated olives, manchego cheese, cured meats, meatballs, dates with bacon and tortillas.
Cold table
A selection of small and large cold dishes, often focused around cold cuts and salads. Common items include smoked salmon, roast beef, Waldorf salad, potato salad, cured meats and cheeses.
Grill food
Perfect for summer parties. Sausages, hamburgers, skewers with meat and vegetables, grilled corn on the cob and salads such as coleslaw and potato salad. Can be grilled on site for extra atmosphere.
Pasta dishes
Simple but filling. Choose 2-3 varieties such as lasagna, pasta Bolognese and pasta salad. Serve with good bread, salad and grated cheese.
Pizza buffet
Order a selection of pizzas with different toppings. Cut into smaller pieces and serve on trays. Supplement with pasta salad, bread and aioli. Suitable for both children and adults.
Taco
Mexican party food with the possibility of great variation. Serve meat (chicken, ground beef, steak), fish (cod, shrimp), beans, salsa, sour cream, cheese, lettuce and other toppings, and let guests make their own wraps or taco shells. Interactive and social.
Soups and stews
Homemade soups such as fish soup, carrot soup or onion soup. Stews such as chili con carne, Hungarian goulash or coq au vin. Served with good bread and salad.
Dessert table
A selection of sweet temptations such as cakes, pies, fruit, ice cream and chocolate. Can be left out all evening for guests to help themselves.
Remember that simple party food doesn’t have to be boring. With a little creativity and a skilled caterer, you can serve exciting and tasty dishes that your guests will love. Don’t be afraid to try something new!
How much food do you calculate per person?
How much food to calculate per person depends on the type of meal, the length of the party and the composition of guests. Here are some calculations you can use as a starting point:
- Appetizers: Calculate about 5 snacks per person for a 2–3-hour event. For longer events or hungry guests, increase to 6-8 snacks.
- Tapas: 8-10 appetizers per person is usual for a meal. Increase the number if tapas are served as finger food over a longer period of time.
- Buffet/cold table: Expect about 500 grams of food per guest for a standard meal. For larger parties with several courses, you can increase this to 600-700 grams per person. Include bread and salad in the calculation.
- 3-course dinner: Starter 75-100g, main course 200-300g, dessert 100-150g per person. – 5-course dinner: Calculate 75-100g per course, with slightly larger portions for the main course(s).
- 7-course dinner: Here the portions tend to be smaller, about 50-75g per course. The main course can be somewhat larger.
- Barbecue: Calculate 150-200g of meat or fish per person, plus 50-100g of side dishes such as potato salad, vegetables and bread.
Remember to adjust the amount according to the guests. Teenagers and people with physically demanding jobs tend to eat more than most people. For parties with a lot of activity, dancing and play, it may also be a good idea to increase the quantities a little.
A little too much food is always better than a little too little. Leftovers can be enjoyed the next day or frozen for a later occasion. Should the food be eaten up early, it can put a damper on the mood.
How much drink do you calculate per person?
Calculating drinks per guest depends on the type of drink, the length of the event and the guests’ preferences. Here are some general guidelines:
- Welcome drink: Calculate 1 drink per guest, approx. 1 dl per glass. Have extras on hand.
- Wine: Calculate 1/2 to 1 bottle of wine per person for a 3–4-hour meal. Allocate 60% white wine, 30% red wine and 10% rosé wine, unless the menu dictates otherwise.
- Beer: Calculate 1-2 pints per guest for a 3-hour event, 3-4 pints for longer parties.
- With: 2-3 cl per guest. One bottle is enough for approx. 20 people.
- Water and mineral water: Calculate at least 1/2 liter per guest, preferably more for long events or hot days.
- Coffee and tea: 2-3 dl per person, with refills for those who want them.
Adjust the calculations according to the type of party and the guests’ expected intake. For weddings and festive parties, you may want to calculate a little more generously than for a business seminar. Also make sure you have good non-alcoholic options. A rule of thumb is that at least 20% of the drinks selection should be non-alcoholic. The more options, the better.
Remember that too much drink is better than too little. You don’t want to have to send someone to the store in the middle of the party. At the same time, make sure that not everyone drinks too much – the host has a responsibility to set limits if necessary. When ordering from caterers or wine suppliers, they will often be able to provide good calculations and recommendations tailored to your event. Don’t be afraid to ask for advice.
What is the most common drink to serve?
The drinks you should serve with your party food depend a lot on the occasion and the menu, but here are some common ones:
Welcome drink
Often bubbles such as champagne, prosecco or cava. An Aperol Spritz or a non-alcoholic mojito are also popular choices. It sets the mood for the evening.
Wine
White wine for fish and shellfish, red wine for meat, and rosé wine as an all-round wine. Don’t be afraid to serve something other than the most expensive varieties – there are many good wines in the mid-range.
Beer
Goes well with pizza, barbecue and tapas. Feel free to have a selection of light lager, specialty beers and non-alcoholic beers to suit different preferences.
Mineral water
Soft drinks, Farris and sparkling and still water. Have this available throughout the party.
Coffee and tea
Preferably with something like cognac or liqueur. Great after dinner or with dessert.
Cocktails and drinks
Long drinks such as Gin & Tonic, Moscow Mule and Mojito are popular. Simple cocktails such as Negroni and Margarita also add the finishing touch. Feel free to have non-alcoholic varieties as well.
Theme-based drinks
E.g. a “Midnight Sun” with vodka and blackcurrant juice for a summer party, or an espresso martini for an Italian-inspired menu.
Drinks adapted to the menu
Serve a fresh white wine with fish, a spicy red wine with lamb or a port with cheese. Small details that enhance the experience.
Non-alcoholic options:
Fresh smoothies, homemade iced tea or exciting mocktails. Make the non-alcoholic options as good as those with alcohol.
Signature drinks
Create a signature drink for the occasion – a personalized twist that guests will remember. Name it after the celebrant or the theme of the evening.
Remember to provide plenty of drinks so no one goes thirsty. Running out is a sure mood killer. At the same time, it’s important to offer good non-alcoholic alternatives and ensure that everyone can enjoy themselves regardless of their drinking preferences.
Party food tips
Here are some tips for success with your party food, whether you’re making it yourself or ordering catering:
- Plan your menu around a common thread, such as a theme, an ingredient or a region. This gives the menu a coherent feel and makes it easier to choose dishes.
- Choose dishes that can be prepared well in advance to avoid unnecessary hassle on the day itself. Casseroles, cold dishes and desserts that can be frozen are good choices.
- Focus on quality rather than quantity. It’s better to have a few well-made and delicious dishes than an overwhelming selection.
- You may also want to choose ingredients that are in season. It’s often both cheaper and tastes better.
- Vary consistencies and flavors. Combine soft with crunchy, sweet with salty, hot with cold, for an exciting dining experience.
- Think about your guests’ different needs. Have options for vegetarians, allergy sufferers and children. Label dishes with content of nuts, gluten, lactose etc.
- Decorate the food to make it inviting and delicate. Simple things such as herbs, berries or flowers can enhance the presentation.
- Consider whether some dishes can be made interactive, so that guests can help themselves or create their own version. This creates engagement and conversation topics.
- Create a schedule for preparation and serving. Don’t leave too much to be done at the last minute.
- Choose a caterer with good references who is willing to work with you to find good solutions. Ask for tastings if possible.
- Set aside time to mingle with guests, not just be in the kitchen. With good planning, it’s possible to be both a happy host and in control of the food.
Remember that the most important thing is that you and your guests have a good time. Don’t stress too much about getting everything perfect. Good food is as much about the atmosphere around the table as the dishes themselves.
How far in advance should you order the food?
For larger parties such as weddings or anniversaries, it’s advisable to contact a caterer as early as possible, preferably 3-6 months in advance, especially if you have a specific date or menu in mind. Popular caterers can become fully booked early on, especially in seasons such as May-June and December.
For smaller, more informal get-togethers, booking 1-2 months in advance is often enough. But the earlier you book, the greater the chance of getting first choice and being able to tailor both menu and layout. If you order close to the event, you often have to choose from fixed menus or between different package solutions. There is also less room for changes and special adaptations.
The summer season is a peak time for companies, so for events in June-August it pays to be extra early, especially if you want weekend catering.
Winter can also be busy, especially around Christmas and New Year. For Christmas and New Year parties, you should start planning as early as October to secure the best menus and dates.
Either way, it’s worth deciding on the date and having an idea of the menu and number of guests before contacting the caterer. The more specific the request, the easier it is to get a suitable offer quickly.
Ordering party food
Ordering party food can seem overwhelming and cumbersome, but it doesn’t have to be complicated at all. Through us, you can easily get in touch with skilled catering suppliers all over the country, who can tailor a food arrangement for your event. Whether you’re planning a wedding, company party, anniversary or private gathering, we have the suppliers who can create the perfect menu for the occasion.
We’re here to help you create an unforgettable dining experience for your party, from the first idea to the last dessert cleared off the table. Fill out the form on our site and we’ll pass your enquiry on to the caterer who can best meet your needs and expectations.