Buying sweets in bulk for a function

A bulk order goes smoothly when a few things are settled before anyone starts cooking.

Guest count and service style

Plated service uses noticeably less than a counter people return to. Decide which it is before fixing a quantity, because the difference can be a third either way.

The 4 Kg tin is the unit that matters

Per kilo it is substantially cheaper than the 1 Kg tin, and it is packed for exactly this use. For anything over about thirty guests it is the sensible base unit.

Give the kitchen notice

Everything is made to order rather than pulled off a shelf, so lead time is the single biggest factor in getting precisely what you asked for. In festival weeks, more notice again.

Plan the cold chain

Work out where the tins will sit between delivery and serving. Sweets that spend an afternoon in a hot hall are not the sweets that left the kitchen.