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Free Event Tool
Party Food Quantity Calculator
Enter your guest count and event format to see how many canapés, how much meat, and how much starter, sides and dessert to prepare.
Per person: 80–120 g of starter, 150–180 g of main-course protein once cooked (200–250 g of raw meat), 120–150 g of sides and one dessert portion. With two desserts on a buffet, make each for 60% of guests. A pre-dinner cocktail needs 4–6 canapés per person; a 2–3 hour cocktail that replaces dinner needs 12–15.
Your event
For this guest count
Recommended format: Plated or family-style sharing menu, 3–4 stages
Kitchen team needed: Chef + 2–3 cooks, 1–2 servers
What to prepare
Finger food / canapés
160–240 pieces
Number of varieties
4–6
Starter
3.2–4.8 kg
Main course protein (cooked)
6.0–7.2 kg
Meat to buy (raw)
8.0–10.0 kg
Raw weight assumes boneless meat; for bone-in cuts use the yield calculator.
Sides
4.8–6.0 kg
Dessert
40 portions
How much food per person
The figures the calculator uses, all published in our dinner party and cocktail menu guides.
| Item | Per guest |
|---|---|
| Starter | 80–120 g |
| Main-course protein (cooked) | 150–180 g |
| Main-course meat (raw, boneless) | 200–250 g |
| Sides | 120–150 g |
| Dessert | 1 portion; with 2 kinds on a buffet, 60% of guests for each |
Canapés per person at a cocktail
| Format | Pieces per guest | Varieties |
|---|---|---|
| Welcome cocktail + seated dinner | 4–6 | 4–6 |
| Short cocktail, no dinner (1–2 hours) | 8–10 | 6–8 |
| Cocktail instead of dinner (2–3 hours) | 12–15 | 8–10 |
| Long night (3 hours or more) | 15–18 | 10–12 |
How to use
- Enter the confirmed guest count; if it is uncertain, use the highest expected number.
- Choose the format: seated dinner, welcome cocktail + dinner, buffet, or cocktail only.
- The low end of each range suits a light menu or a short event; the high end a long evening and hungry guests.
- Shop from the "raw" meat line; for bone-in cuts, correct it with the yield calculator.
FAQ
How much meat per person?
Allow 150–180 g of cooked main-course protein per person, which is 200–250 g of raw meat. These figures are for boneless meat; for bone-in cuts, increase the amount you buy by the trim loss.
How many canapés per person?
Plan 4–6 per person for a 45–60 minute pre-dinner cocktail, 8–10 for a 1–2 hour cocktail without dinner, 12–15 for a 2–3 hour cocktail that replaces dinner, and 15–18 plus a food station for a night longer than 3 hours.
How many dessert portions for a buffet?
With one dessert, one portion per guest. With two desserts on a buffet, make each for 60% of the guest count.
How big a kitchen team does a party need?
Up to 12 guests: a chef and one assistant. 12–40 guests: a chef with 2–3 cooks and 1–2 servers. 40–100 guests: a chef with 4–6 cooks and a serving team. Beyond 100, stations and catering infrastructure.
Related guides
Rather leave the menu and service to a chef?
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