Too few live counters and you get queues; too many and you pay for staff standing idle.
The Rule of Thumb
Plan for roughly one live counter per 60–80 guests for a two-hour dinner service. Push lower if the crowd arrives all at once or the counter is slow to plate.
Placement Beats Quantity
- Keep counters away from the entrance.
- Split popular stations to opposite ends.
- Put desserts last to pace the meal.
Tell us your guest count and menu and we will map the exact number and layout your event needs.
Our catering and live food counter service maps the right number for events of any size.
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Memory Makers — Event Planning Team, Dehradun
Written by our in-house planners with 8+ years of experience and 500+ events delivered across Dehradun, Mussoorie and Rishikesh. Everything here is what we learn on site, not theory. More about our team →