Party Portions Calculator

The amount depends on the number of guests, the duration and the type of party. The calculator assumes about 0.25 kg of main course per person for a sit-down meal, 0.2 kg for a buffet and 0.12 kg for snacks. For 10 guests at a four-hour sit-down meal it suggests about 2.5 kg of main course.

A standard portion is about 0.25 kg of main course per person at a sit-down meal, about 0.2 kg at a buffet and about 0.12 kg at a snacks party. That is the cooked weight; when buying raw meat add the cooking loss, usually about 25–30%.

The longer the party, the more snacks and drinks disappear. The calculator scales snacks proportionally to time (0.15 kg per person at four hours) and counts drinks as 0.4 litres per hour per person. The main course and bread depend mainly on guest count.

The calculator assumes about 0.4 litres of drinks per hour per person. For 10 guests over 4 hours that is about 16 litres of water, juices and soft drinks. In hot weather demand rises, so plan a buffer and plenty of ice. Count alcohol separately.

A sit-down meal means full main-course portions (about 0.25 kg). A buffet offers more variety, so people eat a little less of each (about 0.2 kg). A snacks party assumes small bites and the smallest main-course portion (about 0.12 kg) but more varied snacks.

The calculator assumes about 0.1 kg of bread per person, regardless of duration. For 10 guests that is about 1 kg of bread, rolls or baguettes. Pick a variety for starters and spreading, and increase it a little at a buffet.

Ask guests about preferences and allergies in advance. For vegetarians prepare plant-based main courses at the same weight as meat. For gluten-free guests provide separate bread and snacks. Reduce the standard portions in the calculator by their number.

Yes, a sensible buffer of about 10–15% protects against running out, especially with hungry guests or a party that runs long. Many dishes can be reheated the next day. Better to have a little too much than to face empty platters mid-party.

Results are indicative and depend on guests appetite and the menu. Time of day, the number of dishes, dessert and alcohol affect how much food disappears. Treat the result as a starting point for your shopping list and adjust it to your guests.