Calculadora de porções para casamento

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.

Plated dinners often use 1.0 portions per guest; buffets and family style use 1.25–1.5 because people take uneven platefuls.

Late-night snack stations are separate — add another line item rather than inflating dinner portions.

Worked example with defaults: 150 guests × 1.5 portions × 1.10 waste = 248 portions (round to 250 with caterer).

Dual entree choice (beef or salmon) needs 100% of guests counted on each protein if kitchen plates one entrée per guest — 150 guests with choice service is 150 beef plus 150 fish portions, not 75 each. Dual entrée choice needs full guest count on each protein if kitchen plates one per guest — not half-and-half unless RSVP specifies split.

Buffet waste buffer at 10% may be low for unlimited stations — plated 1.5 portions with 10% waste (150×1.5×1.1 = 248) differs from carving stations where guests self-serve extra protein. Unlimited buffet may need more than ten-percent waste — plated 150×1.5×1.10 = 248 portions differs from carving stations with seconds.

One hundred fifty guests × 1.5 portions × 1.10 waste = 248 portions — communicate rounded 250 to caterer with final headcount 7 days out per contract, not invitation count. 150 × 1.5 × 1.10 = 248 — tell caterer 250 with final headcount seven days out, not invitation count, per most contract language. Send the rounded portion count to your caterer with the contract headcount date, not invitation totals alone.