Catering Per Person Calculator Formula

Understand the math behind the catering per person calculator. Each variable explained with a worked example.

Use the Catering Per Person Calculator

Formulas Used

Total Protein (raw)

total_protein_lbs = guests * protein_oz * 1.3 / 16

Total Sides (all dishes)

total_sides_lbs = guests * num_sides * side_oz / 16

Salad (mixed greens)

salad_lbs = salad * guests * 2 / 16

Total Food per Person

per_person_total_oz = protein_oz + num_sides * side_oz + salad * 2

Grand Total Food

food_total_lbs = guests * (protein_oz * 1.3 + num_sides * side_oz + salad * 2) / 16

Variables

VariableDescriptionDefault
guestsNumber of Guests50
protein_ozProtein per Person (cooked)(oz)6
num_sidesNumber of Side Dishes3
side_ozEach Side per Person(oz)4
saladInclude Salad?1

How It Works

How to Estimate Catering Quantities

Per Person Guidelines

  • Protein (cooked): 5-7 oz for adults (buy raw weight x 1.3 to account for shrinkage)
  • Side dishes: 3-5 oz per side per person
  • Salad: 1.5-2 oz of mixed greens per person
  • Bread: 1-2 pieces per person

    • Formula

    Total Protein (raw lbs) = Guests x Cooked oz x 1.3 / 16

    Total Sides (lbs) = Guests x Sides x oz per Side / 16

    Buffet vs. Plated

    Buffets typically need 15-20% more food than plated service because guests serve themselves and portions are less controlled.

    Worked Example

    50 guests, 6 oz protein, 3 sides at 4 oz each, with salad.

    guests = 50protein_oz = 6num_sides = 3side_oz = 4salad = 1
    1. 01Protein (raw) = 50 x 6 x 1.3 / 16 = 24.4 lbs
    2. 02Sides = 50 x 3 x 4 / 16 = 37.5 lbs total
    3. 03Salad = 50 x 2 / 16 = 6.25 lbs
    4. 04Per person = 6 + 12 + 2 = 20 oz of food
    5. 05Grand total = 50 x (7.8 + 12 + 2) / 16 = 68 lbs

    Frequently Asked Questions

    How much does it cost to cater per person?

    Costs vary widely: $15-25 per person for casual BBQ or taco bar, $30-50 for standard sit-down dinner, $50-100+ for upscale events. This does not include service staff, rentals, or beverages. Get quotes from multiple caterers.

    Should I plan for guests who RSVP but do not show?

    Typically 5-10% of RSVP guests do not attend. However, caterers generally recommend preparing for the full count to avoid running short. The overage provides a buffer for unexpected guests and seconds.

    How do I handle kids at a catered event?

    Children under 10 typically eat about half an adult portion. If there are many children, reduce the total food by counting each child as 0.5 adults. Many caterers offer a reduced kid menu at lower cost.

    Ready to run the numbers?

    Open Catering Per Person Calculator