Guest Meal Planner Calculator

Planning food quantities for a wedding or large event is one of the most stressful aspects of event planning. Too little food is a nightmare; too much is expensive waste. Good planning uses standard per-person quantities that caterers and event professionals use worldwide.

Standard Per-Person Quantities (Wedding/Formal Dinner)

These are professional catering guidelines for a multi-course plated dinner or buffet:

Appetizers / Starters (cocktail hour)

• Passed hors d’oeuvres: 4–6 pieces per person per hour
• Cheese and charcuterie: 100–150g (3.5–5 oz) per person

Main Course (plated)

• Meat / fish: 170–230g (6–8 oz) cooked weight per person
• Vegetarian main: 200–250g (7–9 oz) per person

Side Dishes

• Starchy side (potatoes, rice, pasta): 150–200g (5–7 oz) per person
• Vegetable side: 100–150g (3.5–5 oz) per person
• Salad: 60–80g (2–3 oz) per person

Bread

• Dinner rolls: 1.5–2 rolls per person

Wedding Cake

• Standard serving: 2.5 cm × 10 cm slice (1" × 4")
• A 6-inch two-layer round serves ~12; 8-inch serves ~24; 10-inch serves ~38; 12-inch serves ~56

Beverages

• Non-alcoholic: 2–3 drinks per person during a 3-hour reception
• Wine: 1 bottle per 2–3 guests (at a 3-hour event)
• Beer: 1–2 bottles per person per hour for beer drinkers
• Sparkling wine for toasts: 1 bottle per 6–8 guests

Buffet vs. Plated

For buffets, increase quantities by 10–15% — guests tend to serve themselves more than plated portions. For cocktail-style receptions (no sit-down meal), double the appetizer quantities.

The Golden Rule

Always order 10–15% more than calculated. Running out of food at a wedding is a catastrophe. Leftover food can be donated, sent home with guests, or enjoyed by staff.