Catering Portion Calculator
Food quantities by headcount for buffets and plated service.
Result
- Protein
- 9,350 g
- Starch
- 8,250 g
- Vegetables
- 6,600 g
- Salad
- 4,400 g
Catering & Restaurants calculators
Portion sizing, food cost %, menu pricing and drink counts.
Food Cost % / Menu Pricing Calculator
Price a dish from raw ingredient cost using a target food cost %.
Result
- Suggested menu price
- 11.67
- Gross profit per dish
- 8.17
Event Drinks Quantity Calculator
Beer, wine and spirits to order for an event.
Result
- Total drinks
- 200
- Beer (bottles)
- 100
- Wine (bottles, 5/bottle)
- 14
- Spirits (bottles, 17/bottle)
- 2
Food Cost % & Menu Price Calculator
Food cost percentage of a dish and the menu price required to hit your target food-cost ratio — the industry standard for menu engineering.
Result
- Raw ingredient cost
- $6
- Plate cost (incl. yield loss)
- $6
- Target menu price
- $21
- Actual food cost %
- 30.0%
- Gross profit / dish
- $15
- Suggested menu price (rounded .95)
- $22
Event Catering Portion & Waste Calculator
Portion sizes, total food weight to order, plate-waste allowance and disposal cost for a plated dinner, buffet, canapé reception or BBQ — with dietary breakdown (vegetarian, vegan, gluten-free) and food-waste hierarchy.
Result
- Format
- Plated 3-course
- Total food to order
- 55.73 kg (21.6 main + 30 sides + 8% waste)
- Expected plate waste
- 4.13 kg
- Vegetarian meals
- 18
- Vegan meals
- 10
- Gluten-free meals
- 8
- Food cost
- €3,840 (€32/head)
- Food-waste disposal
- €1
- Redistribution potential
- ~1.65 kg edible surplus — enough for 4 meals via a charity partner.