01 / HOW TO USE IT
From inputs to a usable kitchen figure
- 01
Enter expected guests, service style, event duration, and a planning buffer.
- 02
Calculate the category estimates.
- 03
Adjust for menu composition, audience, service conditions, and known attendance.
02 / WHEN IT HELPS
Useful for everyday production planning
- Drafting a buffet production plan
- Checking appetiser and beverage coverage
- Adding a visible contingency to an event estimate
03 / THE WORKING MODEL
Assumptions and limitations
Assumptions
- Buffet baseline: 200 g main, 220 g sides, 4 appetiser pieces, 1 dessert, and 2 beverage servings per guest.
- Plated baseline: 180 g main, 180 g sides, 3 appetiser pieces, 1 dessert, and 2 beverage servings per guest; reception baseline is 10 appetiser pieces, 1.5 desserts, and 2 beverages.
- Beverages increase by 0.75 serving per guest for each hour after two hours, and the entered buffer applies to every category.
Check before using
- Guest appetite varies with age, event timing, menu richness, alcohol, weather, and culture.
- The estimate does not replace confirmed dietary requirements, allergen controls, or safe service planning.
- Units are planning quantities, not purchasing pack recommendations.
04 / QUICK ANSWERS
Frequently asked questions
What does the buffer do?
It increases every baseline category by the entered percentage to help cover uncertainty.
Are children counted differently?
No. Enter an adult-equivalent guest count after applying your own adjustment for children or other groups.
Does this handle dietary restrictions?
No. Dietary and allergen-safe quantities must be planned separately from the overall volume estimate.