Click to Table
Explore Tools
← All tools
Planner

Grazing Table Planner

A complete grazing-table plan, not just guest count times ounces. Procurement-friendly quantity ranges for cheese, charcuterie, produce, and accompaniments; a suggested assortment; a recommended display size and station count; seasonal and indoor/outdoor guidance; and a replenishment strategy for the whole event. Describe the event and Hospitality Assist builds the starting composition around your inputs.

Event details

Dietary considerations

Hospitality Assist

Optional. Describe the event and we’ll build a starting composition around the details you set above.

3 AI generations left on this device
Your grazing plan

80 guests · Cocktail hour

2–3 hoursFallIndoorWedding
Quantity guide

How much to buy

Cheese

5 varieties
10.5–13 lb
2–2.5 oz per guest

Gouda, Herbed goat cheese, Blue cheese

Build with contrast, not just more varieties: one crowd-pleaser, one soft or creamy, one distinctive.

Charcuterie

3 varieties
8–10.5 lb
1.5–2 oz per guest

Calabrese salami, Bresaola, Coppa (Capicola)

Balance a familiar anchor, a delicate option, and one more distinctive selection.

Fresh fruit

13–18.5 lb
2.5–3.5 oz per guest

Pomegranate arils, Sliced apples, Persimmon

Favor fruit that holds in service; replenish delicate fruit in smaller batches.

Dried fruit

2 varieties
2.5–5 lb
0.5–1 oz per guest

Medjool dates, Dried cranberries, Golden raisins

A little goes a long way; avoid excessive variety.

Crackers + bread

2–3 styles varieties
500–675 pieces

Neutral cracker, Seeded cracker, Crostini, Sliced baguette

Use at least two textures for larger tables; hold back crackers and refresh to keep them crisp.

Jams + preserves

2 varieties
2.5–4 lb
0.5–0.75 oz per guest

Apple butter, Pear preserves

Consumption drops when several condiments are offered; small vessels refilled often present best.

Honey + honeycomb

1–2 varieties
1.5–2.5 lb
0.25–0.5 oz per guest

Wildflower honey, Honeycomb round

A honeycomb round is a striking centerpiece, and a drizzle of honey lifts blue, brie, and aged cheeses. Omitted for a vegan table.

Mustard

1.5–2.5 lb
0.25–0.5 oz per guest

Dijon, Whole grain mustard

Pairs with charcuterie; skip extra quantity the table doesn't warrant.

Pickled + brined

3 varieties
5–10.5 lb
1–2 oz per guest

Cornichons, Pickled peppers, Kalamata olives

Aim for contrast: an olive, a pickle, and a colorful or specialty brined vegetable.

Nuts

1 varieties
2.5–5 lb
0.5–1 oz per guest

Rosemary walnuts, Marcona almonds

Follow your own allergy and cross-contact protocols.

Garnishes

2–4 bunches

Rosemary, Thyme, Fresh figs, Pomegranate, Sage

Planned by table size, not weight. Edible garnishes must be food-safe; keep purely decorative elements off the food. Use restraint.

Use this guide as a starting point. Final quantities should be adjusted for menu composition, guest demographics, event duration, service style, and your team's historical consumption data.

Recommended display size

Plan the surface, not just the food

Grazing surface
8–10.5 ft
Abundant display · single station

Possible setup

  • One 8 ft banquet table, or a 6 ft table with an L-return
  • Two smaller surfaces also work well for access on busy events

Plan roughly 24–30 in of usable depth so guests can reach without reaching over food.

Abundant: Full and layered while staying easy for guests to access.
Suggested assortment

A starting build

Cheese

  • Gouda
  • Herbed goat cheese
  • Blue cheese
  • Aged pecorino
  • Smoked gouda

Charcuterie

  • Calabrese salami
  • Bresaola
  • Coppa (Capicola)

Accompaniments

  • Grapes
  • Pears
  • Dried cranberries
  • Kalamata olives
  • Marinated artichokes
  • Apple butter
  • Hot honey
  • Dijon
  • Candied pecans

Use for a different build. Ideas are a starting point, not a fixed menu.

Consider adding

Optional additions

HummusTapenadeRoasted vegetablesMarinated vegetablesCruditésFlatbreadSpecialty dipsCheese straws

Inspiration only, these aren't added to the calculated quantities above.

Premium

Replenishment plan

Premium unlocks the full replenishment strategy: how much to display versus hold in reserve, category-by-category guidance, timing checkpoints, and how to close the table down.

See Premium →
Seasonal inspiration

Fall on the table

ProsciuttoBrie with fig preservesPearsApple butterRosemary

Inspiration, not a required list, availability, pricing, geography, and supplier quality should drive final selections.

Setting

Indoor considerations

  • Climate control gives you flexibility with soft cheeses and delicate fruit.
  • You can stage more bread and crackers up front and build with more height and layering.
  • Replenishment can be less aggressive when the room is temperature-controlled.

Food-safety requirements vary by ingredient, environment, jurisdiction, and service method. Follow local regulations and your company's temperature-control and replenishment procedures.

Build a better grazing table

Field-tested tips

Use small vessels for accompaniments

Place jams, olives, honey, nuts, dips, and other accompaniments in small bowls or ramekins. Smaller vessels are easier to refill during service and help keep the display looking full and attractive.

Pre-cut strategically

Combine whole wedges with pre-cut portions for both visual interest and easy self-service.

Create focal points

Anchor the table with cheeses, bread, bowls, and larger fruit first, then fill the gaps around them.

Think in replenishment zones

Design the table in sections your staff can refresh independently without rebuilding the whole display.

Avoid expensive filler

Don't use premium charcuterie just to occupy visual space, lean on produce, crackers, and repetition instead.

Premium

Procurement Summary

Premium unlocks the printable procurement summary with reserve quantities, plus Copy and Print for your order sheet.

See Premium →

Know a caterer who’d use this? Share it.

Want to understand the planning behind the numbers? Read our guide to building a better grazing table →

Part of The Board Room →

Keep going, related on Click to Table

Sizing the rest of the event? Browse the free catering calculators for staffing, beverage, ice, and rentals.