Catering Portions Calculator
Calculate total food quantities for catering events.
Enter number of guests, meal type, and courses for accurate portion estimates.
Food Quantities Needed
Catering portion planning ensures you have enough food without excessive waste.
Standard portions per person (imperial):
- Protein (meat/fish): 6–8 oz (main course), 4 oz (buffet with multiple proteins)
- Starch/grain: 5–6 oz cooked
- Vegetables: 4–5 oz
- Salad: 1.5–2 oz (side), 4–5 oz (entree salad)
- Bread/rolls: 1.5–2 pieces
- Dessert: 1 piece or 4–5 oz
Standard portions per person (metric):
- Protein: 170–225 g (main), 115 g (buffet)
- Starch/grain: 140–170 g cooked
- Vegetables: 115–140 g
- Salad: 45–60 g (side), 115–140 g (entree)
- Bread/rolls: 1.5–2 pieces
- Dessert: 1 piece or 115–140 g
Adjustment factors:
- Lunch: reduce portions by 15–20%
- Heavy appetizers event: reduce main by 30%
- Cocktail party (no sit-down): 8–10 appetizer pieces per person per hour
Rule of thumb for raw protein:
- Raw meat loses 25–30% weight when cooked
- Buy 1.3x the cooked portion weight in raw product