Formula
Food grams = guests x (220 g protein + 120 g salad + 100 g sides + 80 g bread) x meal-format multiplier. Drinks = guests x event hours x 1.1.
Event Catering Quantity Calculator
Estimate food and drink quantities for an event from guest count, meal format and event duration.
Worked example
For 80 plated guests over 4 hours, the estimate is 41.6 kg of food and about 352 standard drinks before any extra buffer.
Professional note
Professional note: print the input values, formula, result and date together so the calculation can be reviewed later.
Regional and unit assumptions
Basis: transparent planning arithmetic using the visible inputs and assumptions on this page.
Assumptions and limitations
- This calculator is for planning and education, not legal, tax, medical, immigration, engineering or financial advice.
- Use current official rates, contracts, carrier terms, statutes or professional guidance before relying on the result.
- The default values are examples. Replace them with the figures from the job, invoice, contract, bill, service or record being checked.
Methodology & Accuracy
How this calculator is checked
CalculationTime pages are built around visible arithmetic: the formula, assumptions, worked example and practical limitations are shown so the result can be checked rather than simply trusted.
Formula used
Food grams = guests x (220 g protein + 120 g salad + 100 g sides + 80 g bread) x meal-format multiplier. Drinks = guests x event hours x 1.1.
Standard or basis
Basis: transparent planning arithmetic using the visible inputs and assumptions on this page.
Where a calculator follows a named legal, trade or industry standard, that standard is cited visibly. Otherwise the page uses transparent general arithmetic and states its limits.Master's Tip
Professional note: print the input values, formula, result and date together so the calculation can be reviewed later.
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Questions
What is the Event Catering Quantity Calculator?
The event catering calculator estimates food weight and standard drinks from guest count, meal format and event hours.
Can I rely on this as professional advice?
No. Use it as a transparent planning estimate, then verify the current rule, rate, contract or official source for the decision you are making.