How much food per guest?
Planning figures are typical catering portions per guest, based on published national nutrition recommendations and professional catering guidance. Pick a guest count, a service style, and the dishes on your menu to see grams and litres, per guest and for the whole event.
| Item | Per guest | Total |
|---|---|---|
| Side salad | 110 g | 6.9 kg |
| Main protein | 160 g | 10 kg |
| Potato / rice / pasta sideShown here as boiled potato; rice and pasta land in the same 140-180 g range. | 165 g | 10.3 kg |
| Bread + spread | 38 g | 2.4 kg |
| DessertShown here as berries, a representative row; ice cream and mousse are in the same 100-150 g range. | 125 g | 7.8 kg |
| Coffee | 170 ml | 10.6 l |
Sanity check
Published banquet studies find 350 to 750 g served per guest at a full buffet. Use this as a rough check, not as the basis for your order.
How these figures are made
Every figure is per-guest amount × number of guests, multiplied by the plated or buffet preparation buffer. The buffer covers serving loss and leaves room for seconds; it is not an estimate of what guests will eat. Always adjust to your own menu.
Keep in mind
Your own menu, the nature of the event, and your guests all vary, so adjust to your own experience.
Sources
Planning figures are drawn from these published sources: