Calculate catering quantities, portions, and costs for events. Part of the DevTools Surf developer suite. Browse more tools in the Event Planning collection.
Use Cases
Estimate food quantities and costs for a corporate event or wedding
Calculate per-head catering costs for budget approval
Plan portion sizes across multiple dietary categories (vegan, gluten-free)
Generate a catering brief for RFP submission to catering vendors
Tips
Enter guest count with a 10% buffer for unexpected attendees — catering quantities that run out cannot be recovered mid-event
Use the meal-type selector (buffet, plated, cocktail) — quantity estimates differ significantly: buffet requires 1.5-2x more food than plated service
The cost breakdown separates food, staffing, equipment rental, and gratuity — export it as a PDF for vendor quote comparison
Fun Facts
The modern catering industry traces to 19th-century England, where firms like Ring & Brymer provided food services for state banquets and royal events. The term 'caterer' appears in English texts from the 14th century as a person who 'bought provisions.'
The rule of thumb for cocktail party food is 12-15 bite-sized pieces per person per hour. For a 3-hour party, that is 36-45 pieces — a quantity consistently underestimated by first-time event planners.
Food waste at large events averages 30-40% of prepared portions, according to waste audits by organizations like WRAP (UK). Precision catering calculators emerged partly in response to sustainability pressure from event clients.
FAQ
How much food should I plan per person?
Buffet dinner: 6-8 oz protein, 4-6 oz starch, 3-4 oz vegetables per person. Plated dinner: smaller portions, typically 4-6 oz protein. Cocktail reception (no dinner): 12-15 bites/person/hour. Always add 10-15% overage.
What is the difference between catering and food service?
Catering typically implies a contracted, full-service provider handling planning, preparation, delivery, and service for a specific event. Food service is the broader category including restaurants, cafeterias, and institutional feeding.
Should I tip catering staff?
Gratuity is sometimes included in catering contracts (check the fine print). If not, 15-20% of the food and labor total is standard. Pass-through costs (equipment rental, venue fees) are not typically tipped.
