A simple framework for deciding the right number of food stations based on guest count, venue size and event style.
Food stations reduce wait times and add visual interest to any event. As a starting point, plan one station per 75 to 100 guests for a balanced flow.
Consider station variety. A mix of cold mezze, hot mains, carving, salads and desserts keeps guests moving and prevents bottlenecks.
Live cooking stations add theater and freshness. Shawarma, saj and BBQ grills are especially popular for outdoor and Ramadan events.
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