How Much Food Per Person for Catering?
5 min read
Quick answer
Plan catering quantities from the portion per guest for each item, adjusted for event type, time of day, and how many options you serve. When offering several entrées, reduce each portion because guests take smaller amounts of more items. Track leftovers to refine future quantities.
Factors that change quantities
- Meal time versus snack or reception
- Number of entrée and side options
- Guest demographics and event length
- Buffet versus plated service
Use your own history
General charts are a starting point. Your own records of what was left over or ran out at similar events are far more accurate.
Turn headcount into a prep list
MyFoodCostIQ converts headcount and menu into exact prep quantities and an order list, so you buy what you need and nothing more.
Frequently asked questions
Should I prepare extra food for catering?
A small buffer protects against running out, but large overages erase profit. Track results to find the right buffer for your events.
How MyFoodCostIQ helps with this
See your real numbers automatically
MyFoodCostIQ tracks food cost, event profit, and ordering for food trucks, trailers, and caterers.
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