Event Menu Generator
Plan a complete canapé menu for any event. Get an 8–12 bite menu, ingredient shopping list, prep timeline, plating layout plan, and wine pairing suggestions — all tailored to your specific event.
Plan Your Event Menu
Enter your event details to generate a complete canapé spread.
Your Event Menu
Canapé Event Planning Essentials
How Many Canapés Per Guest?
The golden rule: 8–12 canapés per guest for a standard cocktail event of 2–3 hours. For shorter receptions (1 hour), plan 4–6 per guest. If canapés are the only food, increase to 12–15. Always add 10% extra for popular items.
Prep Timeline Template
2 days before: Shop for all ingredients. Prepare and store bases (toast crostini, bake pastry shells). Make spreads and fillings.
1 day before: Prep proteins (cure, smoke, poach). Make sauces and dressings. Organize assembly stations.
Day of (2 hours before): Assemble cold canapés. Prep warm canapés for last-minute cooking. Arrange platters and trays.
30 minutes before: Final garnishes. Bake or warm hot canapés. Drizzle oils and sauces.
Staffing Estimate
- DIY (under 20 guests): 1–2 people can manage assembly and service
- Small event (20–50 guests): 2–3 helpers for assembly, 1 for service
- Large event (50–100 guests): 3–4 assembly helpers, 2 for passed service
- Professional (100+ guests): Consider hiring catering staff
Event Planning Questions
For a cocktail-style event of 2–3 hours, plan 8–12 canapés per guest. For a 1-hour pre-dinner reception, 4–6 per guest. If canapés are the only food, increase to 12–15 per person. Always include a mix of cold and warm bites.
Most components can be prepared 1–2 days in advance. Bases can be toasted and stored airtight. Spreads and fillings keep refrigerated for 2 days. Final assembly should happen within 2 hours of serving for cold canapés. Warm canapés can be assembled then baked just before serving.
A 60/40 split of cold to warm canapés works well for most events. Cold are easier to prepare and serve; warm add variety. For summer events, increase cold to 70/30. For winter, shift to 50/50 or 40/60 warm.