These situations are very common for those who are responsible for the difficult task of estimating consumption per person, as a good organization requires a proper calculation of quantities of both food and drink. Of course, everything depends on the number of members, the weather, the number of women and men, the kind of drinks you want to consume, and so on. Based on some of these alternatives we offer a guide to take into account when the final calculation:
In autumn-winter, it is estimated per person:
The wine: red or white, 250 to 400 cc.
Soft drinks, juice or water: 650 cc.
Champagne: 300 cc.
In spring-summer, per person:
The wines: 350 to 500 cc.
Soft drinks, juice or water: 1 litre
Champagne: 500 cc.
If organizes a lunch outdoors is possible to remove the red wine and white wine replace certain for beer. When does a table of cheeses and cold cuts, always adds beer than wine. If served whiskey estimated one measure, but only by multiplying half the number of guests, at an average of 2 litres per 100 guests if it is a massive event.
When the roast is the main meal the proportion of red varies: It is advisable to 50% of red wine (the drink that accompany the meal), 35% of white wine (ideal proportion as most people make in roasted red wine , but women tend to white wine) and 15% of champagne for the toasts.
