Running out of food is the worst outcome; throwing away half of it is the second worst. These rules of thumb are what many caterers start from. Our food quantity calculator does the math for your guest count.
Main Meal, Per Adult
| Item | Portion |
|---|---|
| Protein, one main | 6 oz cooked (about 8 oz raw) |
| Protein, two mains | 4–5 oz of each |
| Starch side (rice, pasta, potatoes) | 4 oz cooked |
| Vegetable side | 3–4 oz |
| Salad | 1–1.5 oz greens |
| Bread | 1–2 rolls |
| Dessert | 1 slice or 2–3 bite-size pieces |
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Appetizers
- Before a meal: 3–5 pieces per guest.
- Appetizer-only party: 6–8 pieces per guest per hour for the first two hours, then 4 per hour.
Drinks
- About one drink per guest per hour, plus one extra in the first hour.
- Ice: about 1–2 pounds per guest (more outdoors in summer).
Adjust for Your Crowd
- Kids under 10 eat about half an adult portion.
- Buffets need about 10–15% more than plated meals because guests serve themselves.
- Late-evening, active or outdoor events: plan more.
Food Safety
Keep hot food above 140°F and cold food below 40°F. Food left at room temperature for more than two hours (one hour above 90°F) should be thrown away, as advised by USDA FSIS.