Catering Food Quantity Calculator
Estimate how much food to buy for a catered event. Enter your guest count, number of children (counted at 0.5 adult portions), and per-person portion sizes for protein, sides, salad, bread, and dessert. The calculator converts to raw purchase quantities accounting for cooking loss and prep waste. Quantities shown in pounds.
Food quantity formulas
Adult equivalent guests = adults + (children * 0.5)
Cooked protein needed (oz) = adult equiv * protein oz per adult * (1 + waste%/100)
Raw protein to buy (lbs) = cooked oz needed / (1 - cooking loss%/100) / 16
Sides/salad/bread/dessert (lbs) = adult equiv * portion oz * (1 + waste%/100) / 16
Cooking loss percentages: beef roast 25 to 30%, chicken 15 to 20%, fish 15 to 20%, pork 25 to 30%. Sides, salad, and bread are purchased and served without significant weight loss (aside from trimming waste).
Catering quantity planning tips
- Always confirm final headcount with the venue or host 48 hours before the event; caterers need a firm number for food purchasing.
- Plan for a 10% buffer above expected attendance to account for last-minute additions and prevent running out of food.
- Order larger amounts of the least expensive items (sides, bread) and be more conservative with expensive proteins.
- For buffets, replenish serving trays frequently in small amounts rather than putting all food out at once; this reduces waste and keeps food fresh.
- Leftover food handling: check local health department guidelines on food safety and donation of leftover catered food.
Catering food quantities: frequently asked questions
How much food do I need per person for a party?
Standard catering guidelines suggest 1 pound of total food per adult for a buffet dinner. For a cocktail reception (appetizers only), plan 8 to 12 pieces per person per hour for the first two hours, then 4 to 6 pieces per hour thereafter. For a plated sit-down dinner, plan one entree (6 to 8 oz cooked protein) plus sides per person.
How much protein per person for a buffet?
The standard catering guideline for buffet-style protein is 4 to 6 oz cooked weight per person if only one protein is served, or 3 to 4 oz cooked weight per protein if two or more options are available. Cooked weight is approximately 25% less than raw weight due to moisture loss during cooking.
How much do I need to buy versus how much will be served?
Buy approximately 25% to 30% more raw food than the cooked weight needed. Raw protein loses weight during cooking (typically 20% to 30% for beef and pork, 15% to 20% for poultry). Salads and cold dishes have no cooking loss but allow 10% for trimming waste. Always prepare 5% to 10% more than you expect to serve as a buffer.
How much should I plan for vegetarian versus meat eaters?
Without dietary preference data, a standard planning assumption is that 10% to 15% of guests are vegetarian or vegan. For a mixed menu, plan full portions for both meat and vegetarian options but expect the majority of guests to choose one option. When in doubt, prepare 15% more of the most popular item.
How much food should I plan for children versus adults?
Children aged 6 to 12 typically eat about 50% to 60% of an adult portion. For a mixed adult and child guest list, convert children to adult equivalents by counting each child as 0.5 adult portions. Younger children (under 6) eat even less and often have separate snack provisions.
Official sources
- USDA Food Safety and Inspection Service, Cooking Yields: USDA Cooking Yields Table for Meat and Poultry.
- USDA Food Data Central: USDA FoodData Central.
Reviewed by the CalculatorHub team, edited by James Graham, 14 June 2026. See our methodology.