What this calculator does
Party catering is guest count multiplied by a per-guest quantity for each category. Half a pound of protein per person, two side servings, one and a half buns and three drinks is a workable starting set, and twenty guests on those figures needs 10 lb of protein.
Protein is the figure worth thinking about hardest, because it is the expensive item and because the right number depends on what else is served. Half a pound per head suits a spread with substantial sides; a meat-focused barbecue with light sides needs closer to three quarters, and bone-in cuts need more again since a good part of the weight is not edible.
The formula
Each category is the guest count multiplied by the per-guest figure entered. Nothing is inferred between categories, so the numbers are only as good as the per-guest assumptions. The protein figure is converted to kilograms alongside, and refers to raw purchased weight rather than cooked yield.
| Term | Meaning |
|---|---|
| Per-guest quantity | The planning figure for each category, which is where the judgement sits. |
| Raw weight | What you buy. Cooking loss of 25% or more is typical, so cooked yield is well below this. |
| Bone-in allowance | Bone-in cuts need roughly a third more by weight, since the bone is not eaten. |
The inputs explained
| Field | What to enter |
|---|---|
| Guests | Number of guests. |
| Protein per guest (lb) | Pounds of protein per guest, raw weight. Half a pound suits a mixed spread, three quarters for a meat-focused event. |
| Side servings per guest | Side servings per guest. |
| Buns/bread per guest | Buns or rolls per guest, often more than one since burgers and hot dogs each take one. |
| Drinks per guest | Drinks per guest across the event. |
When to use it
Shopping for a barbecue
Turning a guest count into a shopping list is the whole task, and the per-guest figures are where experience of a particular crowd goes in.
Budgeting an event
Protein dominates the cost, so the per-guest meat figure is the number that moves the budget most.
Scaling from a previous event
What was actually eaten last time, divided by the guests who came, gives per-guest figures far better than any general guideline.
Worked examples
Every figure in the tables below is produced by this page’s own calculator at build time, so the numbers and the tool always agree. Select any row to load that scenario.
How much food does each guest count need?
A range of guest counts at a standard set of per-guest quantities.
| Guests | Protein to buy | Side servings | Buns/bread rolls | Drinks |
|---|---|---|---|---|
| 10 | 5.0 lb | 20 | 15 | 30 |
| 20 | 10.0 lb | 40 | 30 | 60 |
| 30 | 15.0 lb | 60 | 45 | 90 |
| 50 | 25.0 lb | 100 | 75 | 150 |
Questions
How much meat per person for a barbecue?
Half a pound of raw boneless protein per adult is a common starting figure where there are substantial sides. Raise it to three quarters for a meat-focused event, and add about a third again for bone-in cuts since the bone is not eaten.
Does cooking loss matter?
Yes, and it is frequently forgotten. Most meats lose 25% or more of their weight in cooking, so 10 lb raw yields around 7.5 lb on the table. The per-guest figures here are raw purchase weights, which is how meat is bought.
How many buns per person?
More than one, usually around 1.5, because burgers and sausages each take a bun and many guests have both. Buns are cheap and freeze well, so erring high costs little.
Should I plan differently for children?
Yes, roughly half an adult portion for protein and sides, though children often eat proportionally more bread and drinks. Counting children as half guests for the protein figure and full guests for drinks is a reasonable simplification.
For drinks in more detail, see the party drink planner. For grill capacity, see the BBQ grill size calculator.