How much food per person? Party & catering quantity calculator
The most common mistake: too many kinds of food, not enough of each, and money spent on snacks instead of the main protein. Enter your guests and menu shape to see what to buy.
“Buy raw” assumes meat and fish lose about a quarter of their weight in cooking; it varies by cut. Add a small waste buffer on top.
Want the exact shopping list?
ChefCents turns your menu into a shopping list scaled to the store, in pieces and pounds, with trimming loss and whole packs, then prices the job. Free during beta.
The rules behind it
- Main protein: 6–8 oz cooked boneless per guest with one main; about 4–5 oz of each when there are two. Bone-in: 10–12 oz.
- Sides: 4–6 oz per guest for each side; most menus need two to four.
- Salad: 2–3 oz plated, 3–5 oz on a buffet. Bread: 1–2 rolls. Dessert: 1 serving plated, 1–2 on a buffet.
- Appetizers before a meal: 3–4 pieces per guest for an hour or less, 4–6 for longer, in one or two kinds (three for a large crowd).
- Cocktail party with no meal: 10–12 pieces per guest; about 3 kinds for 8–10 guests, 4–5 for 14–16, around 6 under 45 and 8 above.
Sources:
Questions chefs ask
- How much meat per person for 15 guests?
- With one main, plan 6–8 oz cooked per guest: 90–120 oz (about 5.5–7.5 lb) cooked, or roughly 7.5–10 lb raw boneless.
- How many kinds of appetizers should I make?
- Before a dinner, one or two kinds is enough (three for a big crowd). For a cocktail party with no meal, about 3 kinds for 8–10 guests, 4–5 for 14–16 and around 6 for up to 45.
- Why do I always run out of one dish?
- Too many kinds spreads the food thin. Fewer kinds, made in larger amounts, goes further and costs less.