How to use this calculator
Choose an average weight of prepared savoury food per guest. Include the main dish, sides and salads together. The default is 0.5 kg, about 1.10 lb, before the extra allowance. Adjust it for whether this is a light lunch, a full meal or one part of a larger menu.
The formula and assumptions
Guests × prepared food per guest → Multiply by (1 + extra / 100) → Split 50% mains / 30% sides / 20% salads
The result is cooked, edible food weight, excluding bones, packaging, drinks and dessert. The 50/30/20 split is an editable-menu planning convention represented by this tool, not a nutrition target. Raw ingredients need separate yield calculations. Estimated food cost = guests × entered cost per guest × (1 + extra / 100).
Worked example
For 30 guests at 0.5 kg each, the starting quantity is 15 kg. Add 10% to get 16.5 kg. The suggested split is 8.25 kg mains, 4.95 kg sides and 3.30 kg salads. With a base food cost of 15 per guest and the same 10% allowance, cost is 495.
Before you order
Count all dishes together so you do not accidentally allow a full meal’s weight for every dish. Verify cooked yields with your caterer and make separate arrangements for dietary needs. The cost calculation is a budget allowance, not a quote tied to the food weight.
Frequently asked questions
Is this raw or cooked weight?
Prepared edible weight. Raw meat, grains and vegetables change weight during preparation, so do not use the result directly as a raw shopping weight.
Does this include dessert?
No. Calculate cake separately and allow for any other dessert.
Can I change the dish split?
The displayed split is fixed at 50/30/20. Use the total weight and divide it differently for your own menu.
Planning estimates only. Adjust portions for your guests, menu and event. Confirm serving yields, prices and venue capacity with your suppliers.