Wedding Guest Catering Quantity Calculator

How to use this calculator

1. Enter the project or event values using consistent units.
2. Adjust assumptions to match your scope, vendor quote, or venue plan.
3. Select Calculate and review both the main result and supporting figures.

Formula

Buffered servings = guests × servings per guest × (1 + buffer rate). Food quantity = buffered servings × portion weight.

What the result means

The main result is a planning estimate based on your inputs. Supporting figures show the intermediate values so you can identify which assumptions have the largest effect.

Planning tool only. Verify contractual, code, occupancy, pricing, tax, and safety requirements with the appropriate professional or authority.

Example calculation

For 120 guests at 1.15 servings each, a 1.25 lb portion, and an 8% buffer, prepare about 150 servings or 186.3 lb of food.

Tips for better results

• Calculate major menu components separately when portion sizes differ.
• Confirm whether children, vendors, and staff are included in the guest count.
• Ask the caterer how buffet service, plated meals, and dietary alternatives affect overage.

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