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 quantity calculation ensures you have enough food for every guest without wasteful over-ordering. The key variables are guest count, meal type (plated dinner vs. buffet), event duration, and whether the event includes alcohol.
Standard serving estimates by food category:
| Food Type | Per Person (plated) | Per Person (buffet) |
|---|---|---|
| Protein (meat/fish) | 5–6 oz cooked | 6–8 oz cooked |
| Starch (pasta/rice) | 4 oz cooked | 5–6 oz cooked |
| Vegetables | 4 oz | 5 oz |
| Salad (green) | 2 oz | 3 oz |
| Bread rolls | 1.5 rolls | 2 rolls |
| Dessert | 1 portion | 1.5 portions |
The core catering formula:
Total Quantity = Serving Size × Guest Count × Buffer Factor
Buffer factor by event type:
- Plated dinner (exact courses): 1.05 (5% safety buffer)
- Buffet / cocktail style: 1.15–1.20 (15–20% extra)
- Outdoor events in summer heat: 1.20 (food waste and uncertainty)
Worked example: Buffet reception for 85 guests, serving chicken, rice, and salad:
- Chicken: 7 oz × 85 × 1.15 = 684 oz = 42.8 lbs — order 44 lbs
- Rice (dry weight for cooking): 85 × 2.5 oz dry × 1.15 = 245 oz = 15.3 lbs — order 16 lbs
- Salad: 3 oz × 85 × 1.15 = 293 oz = 18.3 lbs — order 19 lbs
Beverage planning:
| Beverage | Per Person per Hour |
|---|---|
| Non-alcoholic drinks | 2 glasses |
| Beer/wine (moderate drinking event) | 1 drink |
| Full bar event | 1.5 drinks |
| Water (always have extra) | 2–3 glasses |
Raw-to-cooked weight conversions:
- Chicken breast: loses ~30% weight when cooked (buy 1.43× the cooked amount needed)
- Ground beef: loses ~25% when cooked
- Pasta (dry to cooked): multiplies by ~2.5×