Party Food Calculator

Calculate exactly how much food to buy for your party or event. Get accurate estimates for appetizers, main courses, sides, and drinks.

Guest Information

Event Details

Food Categories to Include

Quick Guidelines

Appetizers Only
10-12 pieces per person
For cocktail parties
Main Course
6-8 oz per person
Protein portion
Sides
4-6 oz each
Per side dish served
Drinks
2-3 per hour
Per adult guest

Party Shopping List

Calculated
0 Total Guests
Event Duration
0 hrs
-
Effective Servings
0
adult equivalents
Categories
0
food types
Planning Tip: -
Pro Tip: -

Party Food Planning Guide

Planning food for a party can be stressful. Our calculator takes the guesswork out by providing accurate estimates based on event type, duration, and crowd size. The key is balancing variety with practicality to avoid waste.

Food Per Person Guidelines

Food Category Per Person Amount Notes
Appetizers (cocktail party) 10-12 pieces When apps are the only food
Appetizers (before meal) 4-6 pieces When main course follows
Main Course Protein 6-8 oz cooked Boneless weight
Side Dishes 4-6 oz each Per type of side
Salad 1 cup As a side
Dessert 1 serving Slice of cake or 2-3 cookies
Beverages 2-3 per hour Adults; less for kids

Appetizer Variety Guide

Guest Count Number of Types Example Mix
10-20 guests 4-5 varieties 2 hot, 2 cold, 1 dip
20-40 guests 5-7 varieties 3 hot, 3 cold, 1 cheese board
40-75 guests 7-9 varieties 4 hot, 3 cold, 2 dips/boards
75+ guests 9-12 varieties 5 hot, 4 cold, 3 stations

Drink Planning Tips

  • Wine: 1 bottle (750ml) = 5 glasses. Plan 2-3 glasses per adult for dinner
  • Beer: Plan 2-3 beers per adult for a 3-hour event
  • Mixed drinks: 1 liter of spirits makes ~16 cocktails
  • Non-alcoholic: Always have options; plan 30-40% of guests
  • Ice: 1-1.5 lbs per person for drinks + display
  • Kids: Plan 1-2 drinks per hour per child

Timing and Logistics

  • Cocktail hour apps: Serve hot items in first 30-45 minutes
  • Buffet flow: Allow 1 minute per guest to go through the line
  • Multiple serving points: For 50+ guests, set up duplicate stations
  • Temperature: Hot foods shouldn't sit out more than 2 hours
  • Restocking: Never let a platter go empty; have backups ready
  • Dessert timing: Serve 1-1.5 hours after main course

Budget-Friendly Tips

  • Serve filling apps: Bread-based items, dips, and spreads stretch budgets
  • Pasta sides: More economical than all-vegetable sides
  • One signature drink: Instead of full bar, offer 1-2 specialty cocktails
  • Sheet cakes: More servings per dollar than individual desserts
  • Potluck style: Ask guests to bring a dish to share
  • Seasonal produce: In-season vegetables cost less