30 guests: intimate but not necessarily simple
Thirty guests may fit around one beautiful table, yet exact feasibility depends on the room and service style. A small riad or villa works only if bedrooms, circulation and the wet-weather alternative also fit.
Over three days, some guests may want single occupancy and more bedrooms than a simple headcount suggests.
- Check bedroom count separately from dinner capacity.
- Confirm adequate indoor or sheltered room.
- Plan dietary and transfer requirements.
60 guests: balancing intimacy and logistics
At 60, many dinner formats become possible, but accommodation can become the binding constraint. A villa with around 20 rooms will generally need overflow options for some groups.
Think beyond 60 place settings: drinks, dance floor, lavatories, supplier circulation and late-night transport matter.
- Request an actual 60-person layout.
- Identify who sleeps onsite.
- Price shuttles to overflow rooms.
100 guests: production and guest flow
A 100-person celebration calls for closer attention to service teams, power, accessible routes, transport and guest safety.
An advertised “up to 100” does not show whether seated dinner, dancing and a covered weather backup fit at the same time.
- Check seated and backup capacities separately.
- Verify facilities, power and safety.
- Budget for coordinated arrivals and departures.
Compare costs without invented market prices
Food costs often scale with guests, but venue, music and production costs may be fixed or move in tiers.
Our calculator lets you edit your own assumptions. It is not an audited industry price database.
- Compare quotations for the same event scope.
- Add a contingency allowance.
- Keep per-guest and total-weekend costs separate.