बुफ़े मात्रा कैलकुलेटर — सूत्र

## How to Calculate Buffet Quantities

### Formula

**Total Entree (raw) = Guests x Portion x 1.3 (shrinkage) x 1.15 (buffet buffer) / 16**

**Total Sides = Guests x Side Options x Portion per Side x 1.15 / 16**

### The Buffet Buffer

Buffets need 15-20% more food than plated service because:

- Guests serve themselves and tend to take slightly larger portions
- Trays must remain full-looking until the end of service
- Not all dishes will be equally popular

### Distribution Across Entrees

With 2 entree options, expect a roughly 60/40 split. With 3 options, expect 40/30/30. Prepare each entree for at least 60% of the guest count to avoid running out of the popular option.