Whether you’re entertaining the masses or hosting an intimate dinner, the budget always comes to mind.

Decide on your budget first, then make your guest list — and not the other way around.

You should estimate that each person will cost between $5 and $10.

As a host, you want people to enjoy themselves and not worry about taking the last of the meatballs. Always expect guests to take two of everything, says an expert with Chef2Chef, a Web site catering to culinary entrepreneurs. If you expect 25 people, then you’ll need at least 50 crab cakes. Some people eat more, some less, but that’s a good rule of thumb.

Planning ahead can lessen the headache of last-minute grocery shopping. Freeze what you can, create storage in the pantry and stick to a list when picking up fresh items the day before the event.

Early shopping can save time that may be needed in the kitchen or for setting the table for an add-on to the guest list. It can save money by catching sale prices, too.

Naomi Thorton looks for the bargains, refusing to shop anywhere that isn’t a discount store.

“I can do all my shopping at two, if not one, location and save quite a bit,” says the stay-at-home mom.

And she says you shouldn’t be afraid to involve your guests, either. It makes them feel included in the party, and it’ll help you count your pennies, she adds.

If you’re making pizza, ask each guest to bring a favorite topping. The same could apply for baked potatoes. And if this is a drinking affair, see if each guest would be willing to share a favorite bottle of wine or bring an ingredient to make sangria or margaritas.

And enjoy your guests.

“Have conversation at the dinner table,” says Pat McNaughton, owner of the Gothic House Tea & Eatery. “You’ll actually eat less.”

By taking a minute to listen to Aunt Esther’s story of how many times she’s been to the doctor this year, Ms. McNaughton explains that the time allows your stomach to settle, making you full faster.

“And always put a leafy green salad or pot of soup on,” she says. “A hearty soup will go farther and for less money than anything you could ever prepare. It’s fuller, healthier and cheaper.”

And the right portions can help control the budget, too. Ms. McNaughton suggests using a 9- or 10-inch plate for dinner.

Sometimes presentation is everything. An inexpensive food item can be dignified by stemware or accessories.

Dollop pudding or custard in a fancy glass and sprinkle it with coconut shavings, nuts, chocolate chips or chocolate shavings. You can even garnish vanilla ice cream with crumbled store-brand cookies for under $1.

And don’t skip the decor.

Simple centerpieces can be made from things around the house or even from a collection of dollar-store finds. Out-of-season sales from the year before won’t break the bank. Most department stores will practically give away those fall table linens well after turkey day.

“And don’t be afraid to use last year’s stuff,” Ms. McNaughton says.

She says to take apart that old wreath you haven’t used in 10 years and recreate it with some new items. You can refresh everything that way, she says.

Both Ms. Thorton and Ms. McNaughton agree that using paper isn’t an option.

“They’re tacky and more expensive,” Ms. Thorton says. “Just plan on doing the dishes.”

By sticking dirty pots and pans in the dishwasher during the meal, it creates a clean kitchen and lessens the load for the dinner plates and glasses later.

When all else fails, have a potluck. People love to show off their cooking skills, and potlucks are great opportunities to do so. Ask your guests to provide copies of their recipes to share. It’s a great way for everyone to find new dishes to try at home.