How much wine should you plan for a corporate event?

An incorrectly sized order is immediately noticeable. Either service stops in mid-speech, or you leave with entire boxes and an unnecessarily inflated bill. Between these two extremes, a few guidelines are enough to hit the mark, provided you start with the glass rather than the bottle.

Think in terms of glasses before thinking in terms of bottles

The conversion rule, however, doesn't change. A 75 cl bottle corresponds to six 12.5 cl glasses, and it is on this basis that corporate caterers, like Ensuite, build their estimates. The question remains how many glasses each guest will actually drink, which depends mainly on the chosen format.

Seated meals

For a business lunch, two glasses per person is a solid baseline. In the evening, the longer duration of the meal and the more relaxed atmosphere increase this number to three. For a gala dinner served in several courses, the industry generally estimates the equivalent of half a bottle per guest. Specifically, twenty people gathered for lunch represent about forty glasses, or approximately seven bottles.

Standing formats

A cocktail reception is consumed faster, simply because guests move around and snack continuously. Allow one bottle for every three people when wine is the only alcoholic beverage, and one for every four as soon as beer is offered. The pace follows a fairly regular curve, with two glasses during the first hour and then one glass per hour thereafter. For an after-work event or a farewell party, one glass per person is sufficient.

Adjust according to the audience and season

These guidelines are only a starting point. A seminar bringing together a majority of thirty-somethings will not consume as much as a year-end party, especially since habits change quickly. The proportion of guests who do not drink alcohol is increasing significantly, which justifies reserving at least a third of the order for non-alcoholic beverages and providing one liter of water per person.

The season also plays a significant role. In winter, red wine accounts for approximately two-thirds of the total wine volume. As soon as warmer weather arrives, the distribution between red, white, and rosé evens out, while water consumption increases. In all cases, keep a margin of 15 to 20%, because running out during an event costs much more than a slight surplus.

Consider the applicable framework

One point often escapes organizers. In the workplace, only wine, beer, cider, and perry are authorized; spirits remain prohibited even during a reception organized by management. The internal regulations may further restrict this tolerance, particularly when certain positions present a risk. Check this point before validating the menu; it avoids an unpleasant surprise the day before.

Coordinate the order with your caterer

The quantity of wine is never decided in isolation. A hearty and rich buffet will require more beverages than a light selection of appetizers, so the pairing with the menu deserves to be discussed upstream. Take the opportunity to ask two specific questions: one about the return of unopened bottles, which is often possible, and the other about the organization of service. Multiplying distribution points improves flow beyond fifty guests.

Finally, bring out the stock gradually rather than all at once. This way, you maintain control over quantities, adjust live, and end the evening without waste.