Event Catering Quantity Calculator
Calculate exact ingredient quantities for large events based on guest count and hospitality style. Reduces food waste for community centers and caterers.
Required Quantities (Raw/Dry Weight)
About
Cooking for a family is art; cooking for a crowd is logistics. This calculator addresses the specific challenge of "Hospitality Management" for large groups, where the margin for error can lead to significant food waste or embarrassing shortages. It draws inspiration from traditional communal hospitality houses, where generosity must be balanced with sustainability.
Unlike standard recipe converters, this tool adjusts for Service Style. A buffet setup typically requires 15-20% more volume per person due to self-service psychology compared to plated dinners. By accessing a database of standard catering metrics (grams per capita), this tool generates a precise shopping list for staples like rice, protein, and sides, ensuring that cultural standards of abundance are met without financial loss.
Formulas
The Total Quantity Required (Qtotal) for any given ingredient is derived from the Base Grams per Person (gp), the Guest Count (N), and the Service Style Multiplier (M).
Where M is typically 1.0 for Plated dinners and 1.2 for Buffets. The result is converted from grams to Kilograms or Pounds for purchasing efficiency.
Reference Data
| Item Category | Buffet Standard (per person) | Plated Standard (per person) | Notes |
|---|---|---|---|
| Animal Protein | 200g (Raw) | 170g (Raw) | Boneless weight. Add 20% for bone-in. |
| Starch (Rice/Pasta) | 100g (Dry) | 80g (Dry) | Triples in weight when cooked. |
| Vegetables | 150g | 120g | Includes salad and cooked sides. |
| Bread/Pita | 2 pieces | 1.5 pieces | Higher consumption with dips (Hummus). |
| Dips (Hummus) | 80g | 50g | High variability based on region. |
| Beverages | 500ml | 350ml | Excluding coffee/tea. |
| Dessert | 1.5 servings | 1 serving | Buffet users often sample multiple types. |