Put in how many adults and kids are coming and for how long, pick what you’re serving, and get a shopping list you can copy into your notes — mains, sides, dessert, soft drinks, alcohol, ice, plates and napkins.
Caterers’ planning rules of thumb, rounded up. A kid counts as half an adult portion and no alcohol. Buffets run about 20% heavier than plated meals because people go back.
These are the planning rules caterers use, not a recipe: about 6 oz of cooked main per adult, 4 oz of each side, 1½ cups of salad, 1½ rolls and a generous dessert serving. Appetizer parties plan 12 bites per adult when there is no meal and 6 when there is. Cookouts plan 1½ burgers or hot dogs per adult and one per child.
Most over- and under-buying comes from the headcount, not the maths. A “30 people” party is often 22 once maybes drop out and people forget to mention a partner or two kids. If you want the real figure, send one RSVP link that asks for adults, kids and plus-ones, and read the total off the top of the guest list.
Free for organizers, members and guests. The iPhone app runs the community; every guest replies from a link.
For a four-hour buffet meal for 30 adults, plan about 13½ lb of cooked main, 9 lb of each of three sides, 45 rolls and 45 dessert servings, plus 150 soft drinks. Enter your own mix of adults and kids above for exact numbers.
Plan 12 bites per adult if the appetizers are the meal, 6 if a meal follows. Offer 4 kinds for a small party, 6 for 20–40 people, 8 for more.
One drink per drinking adult per hour. If 30 of 50 adults drink over four hours that is 120 drinks: about 12 bottles of wine and 60 beers, or a batch cocktail in place of some of it.
About one pound per person, or a pound and a half if it is hot and outdoors. Buy the big bags; ice is the thing hosts most often run out of.
No. It runs in your browser; nothing is sent to us. Copy the list into your notes when you are done.