The standard is 2–3 sandwich halves per person for a standalone lunch. But that number shifts depending on what else is on the table, who's in the room, and what time the event starts. Here's the full breakdown.

The Base Formula

If sandwiches are the primary food item at a corporate lunch — with nothing else substantial — plan for 2 to 3 halves per person, or 1.5 whole sandwiches. This accounts for variety (most guests will take two different options rather than two of the same) and a reasonable appetite at midday.

If sandwiches are part of a broader spread that includes wraps, salads, fruit, and pastries, bring that number down to 1 to 1.5 halves per person. The variety of other options reduces how much any single item gets consumed.

Quantity Guide by Group Size

Factors That Change the Number

Variety Planning

For a mixed platter, aim for at least four different fillings. A practical split for a standard corporate crowd: 40% chicken or turkey, 25% vegetarian, 20% beef or pastrami, 15% seafood (smoked salmon, prawn). Adjust based on what you know about your group.

Always include clearly labelled dietary options — at minimum, one gluten-free and one fully vegan option. For groups above 30 in a Sydney CBD context, assume at least 3–4 people will need a specific dietary accommodation.

Pre-Cut vs Whole

Pre-cut halves are almost always the right choice for corporate catering. They're easier to portion, reduce handling, and allow guests to try multiple options without committing to a whole sandwich. Full sandwiches work better for boxed individual lunches where portion control is the goal.