Catering Quantity Calculator

For a plated dinner, allow about 6–8 oz (roughly 0.4–0.5 lbs) of boneless meat or 0.75–1 lb of bone-in meat per adult. Buffet-style events typically require 20% more because guests tend to serve themselves larger portions. For a BBQ, plan for at least 0.5 lbs of boneless meat per person.

Two to three side dishes is the standard for most sit-down meals. With more variety, you can reduce each individual portion — plan about 4 oz per person per side dish when serving two sides, or 3 oz each when offering three or more. For buffets, bump each portion up by around 20%.

Plan on one portion (roughly 4–5 oz or a standard slice/piece) per guest. Not everyone will take dessert, but having 100% coverage avoids shortfalls. If you're offering multiple dessert options, reduce each to 3 oz per option and provide 1.5x the total to account for popular choices running out.

Children aged 3–17 typically eat around 50% of an adult portion. Toddlers (1–2 years) eat roughly 25% of an adult portion. This calculator converts your child and toddler counts into adult-equivalent portions automatically, so your total food quantities are accurately adjusted.

Buffet servings should be increased by about 20% compared to a plated meal, because self-service leads to larger portions and more second helpings. This calculator applies a buffet multiplier automatically when you select 'Buffet' as your meal style.

For non-alcoholic beverages, plan on about 0.5 liters per person per hour of the event. For events lasting 3 hours, that's roughly 1.5 liters per adult. Always round up by 10–15% as a buffer, and ensure you have enough ice and serving vessels. Coffee and tea are usually one cup per person as a post-meal offering.

Most cold dishes like salads and condiments can be prepped 1–2 days ahead and refrigerated. Roasted meats and baked sides are best made the day before and gently reheated. Avoid prepping anything with high moisture content (like cut fresh fruit) more than 24 hours in advance to maintain quality.

Survey guests in advance for vegetarian, vegan, gluten-free, or allergen needs. As a rule of thumb, prepare vegetarian options to cover at least 20–25% of your total portions even without specific requests, as many guests reduce meat intake. Label dishes clearly and keep allergen-free items separate to avoid cross-contamination.