Wedding Catering Quantity Calculator
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Total food portions needed from guest count, portions per guest, and a waste buffer.
Guests & portions
Total portions
248
150 guests × 1.5 portions + 10% buffer
- Before waste buffer
- 225
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Estimating catering quantities
Total portions needed is guest count × portions per guest, padded by a waste percentage to cover extra helpings, uneven serving sizes, and last-minute plus-ones: total = guests × portions per guest × (1 + waste%).
A 10% waste buffer is a common starting point for buffet or family-style service, where portion control is looser than a plated dinner. Passed hors d'oeuvres at cocktail hour often use a higher per-guest count (4–6 pieces per guest per hour) since guests tend to snack more when mingling.
Example: 100 guests at 1.5 portions each with a 10% buffer needs 165 total portions (100 × 1.5 × 1.10) — round up with your caterer to the nearest tray or batch size they prepare in.
Common questions
Why add a waste buffer at all?
Guests rarely take exactly one average-sized portion — some take seconds, some skip a course, and buffet-style service always has some natural over-preparation built in by caterers.
How many portions per guest should I plan for hors d'oeuvres?
Passed appetizers during a cocktail hour typically run 4–6 pieces per guest per hour — higher than a plated dinner, since guests tend to eat more while socializing before the meal.