How Many Vol-Au-Vents Per Guest?
Vol-au-vents are deceptively small. One disappears in a bite. Two feel polite. Three feels generous. By the time you’re on four, people start hovering near the platter.
Which is exactly why “How many vol-au-vents per guest?” is one of the most searched questions in catering kitchens.
Whether you’re planning a wedding reception, a corporate buffet, or a family party at home, portion planning is what separates “just enough” from “why is everyone still hungry?”
This guide is built from real service logic, not guesswork. We will show you how many vol-au-vents you actually need, depending on the event, the menu, and how they’re being served.
The Simple Rule of Thumb
As a starting point:
Event Type
Vol-au-vents per guest
Drinks reception / pre-dinner
3–4
Buffet with other food
4–6
Canapé-only event
8–12
Sit-down starter
2–3
These numbers assume standard canapé-sized vol-au-vents and average adult appetites.
They are not generous. They are safe.
If you are feeding hungry builders at 6pm on a Friday, double them, if it’s a polite afternoon christening, they’ll stretch.
Context is everything!
Why Vol-Au-Vents Vanish Faster Than You Expect
Vol-au-vents sit in a dangerous category:
- They look light, so people take more than one.
- They eat cleanly, so guests feel no friction.
- They are small, so nobody feels guilty.
In other words: they disappear. Unlike sausage rolls or sandwiches, guests don’t “commit” to a vol-au-vent. They take one while chatting. Then another. Then “just one more.”
If you plan them like a sandwich, you’ll run out. Good caterers always over-index on bite-sized food.
Adjusting for the Menu Around Them
Vol-au-vents never exist in isolation. The rest of the menu matters.
Ask three questions:
Are these the main food or just a bridge?
Are there other hot items?
Are guests standing or seated?
If vol-au-vents are the main offer
(Office party, drinks event, canapé-only reception)
Plan 8–12 per guest
Mix fillings so they don’t feel repetitive
Stagger service so trays keep moving
If they’re part of a buffet
(Alongside sandwiches, salads, quiche, etc.)
Plan 4–6 per guest
Assume many people will take two in one go
Place them early – they go first
If they’re a sit-down starter
Serve 2-3 per guest
Use larger cases
Plate intentionally - they become part of a course, not a snack
Hot vs Cold Makes a Difference
Hot vol-au-vents feel more substantial.
Cold ones feel lighter and more “snackable.”
This changes behaviour.
Hot service:
Guests take fewer. They wait. They notice.Cold service:
Guests graze. They take “one now, one later.”
If you’re serving cold fillings on trays, add +1 per guest to your plan.
Filling Choice Changes Appetite
Not all vol-au-vents eat the same.
A rich chicken and mushroom in cream feels like food.
A pea and mint mousse feels like a bite.
Use this as a guide:
Filling Style
Effect on Quantity
Creamy / meaty / rich
Guests eat fewer
Light / fresh / whipped
Guests eat more
Sweet dessert styles
Add 1-2 per guest
If you’re offering a mix, base your numbers on the lightest option.
People always eat more of the easy ones.
Planning at Scale (50, 100, 300 Guests)
Here’s how it plays out in the real world.
50 guests - drinks reception
4 per guest = 200 vol-au-vents
Split across 3 fillings (70 / 70 / 60)
100 guests - canapé-only event
10 per guest = 1,000 vol-au-vents
Service in waves of 250
300 guests - buffet
5 per guest = 1,500 vol-au-vents
Place 60% out early, hold 40% back
The mistake is putting everything out at once, the smart move is pacing.
Empty trays look like shortage - full trays look like abundance.
A Note on Consistency
Portion planning only works if the units are predictable.
If your cases vary in size:
Guests self-select the “big” ones
Your numbers stop meaning anything
Some trays vanish faster than others
In professional kitchens, consistency is control.
Uniform cases mean:
Every guest gets the same bite
Your maths stays true
Service looks intentional
It’s an operational detail that quietly saves you.
The Vol. Way to Plan
Good hosting feels effortless.
Behind the scenes, it’s arithmetic.
Vol-au-vents reward those who plan properly. They punish those who guess.
Start with the table.
Adjust for context.
Add a safety margin.
Pace your service.
And remember: nobody ever complained about there being one extra.
Planning an event or service?
Our catering-grade vol-au-vent cases are designed for consistent size, clean fill, and reliable structure - so your numbers stay true and your trays stay elegant.