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Plated dinner: 6–8 oz protein per guest. Buffet: 8–10 oz (higher due to self-service overage). Appetizers: 6–8 pieces per guest for cocktail hour.
Total protein (lbs) = Guest count × Oz per guest / 16Plan 4–6 oz total sides per guest for plated service. Buffet sides: 6–8 oz. Include one starch, one vegetable, and salad.
Side portions = Guest count × Side oz / 16 (lbs)Budget per person varies by service style: heavy appetizers $25–$40, buffet $40–$75, plated $75–$150, premium plated $150–$250+.
Food budget = Guest count × Per-person rate + Service/gratuity (20–22%)Updated: July 2026
100 × 7 oz protein = 44 lbs total protein (split between options). Sides: 50 lbs potatoes, 30 lbs vegetables, 20 lbs salad. Catering at $85/person = $8,500 plus 20% service = $10,200.
50 × 8 appetizer pieces = 400 pieces. Plan 5–6 varieties (70–80 pieces each). Catering at $35/person = $1,750. Add 15% buffer for popular items.
10% vegetarian (15 guests), 5% gluten-free (8 guests). Separate labeled platters prevent cross-contamination. Buffet at $55/person = $8,250. Add $200–400 for special dietary meals.
A full dinner needs 6–8 oz protein per guest, not appetizer portions. Confirm meal type with the caterer and calculate quantities separately for cocktail hour and dinner service.
Final headcount is due 48–72 hours before the event. Catering contracts include a minimum guest guarantee — you pay for confirmed count even if guests no-show. Confirm late for accuracy.
Running out of food at an event is a host's nightmare; excessive over-ordering wastes budget. This calculator estimates food quantities, serving sizes, and catering costs from guest count, meal style, appetizer count, and dietary accommodation needs.