Party Food Calculator

It depends on whether the food replaces a meal and how long the event runs, which is why both are inputs. What is consistent is that the first hour accounts for a disproportionate share of it.

Roughly half an adult for catering purposes, though a teenager can exceed an adult. Where the guest list skews to older children, raise the figure.

Drinks are the item most often underestimated and the easiest to over-buy safely, since unopened bottles keep. Allowing a serving an hour per adult is a common planning figure.

Over, modestly. Running out is memorable in the wrong way, and most surplus keeps or can be sent home. The exception is anything that must be cooked to order.

Six to eight as a pre-dinner accompaniment, or twelve to fifteen if they are replacing a meal. The distinction changes the total by roughly double.

Substantially. An event spanning a normal mealtime needs meal quantities; one that sits between meals needs far less regardless of length.

Ask in advance and make substantial dishes that happen to be suitable rather than a token separate plate. A vegan main that everyone eats is better catering than one portion set aside.

Almost everything except anything crisp or freshly fried. Braises, dips, cold dishes and most desserts improve or hold well, which is what makes a large event manageable.

More than expected — roughly a kilogram per person for a drinks party covers both chilling and serving. It is cheap and running out is inconvenient in a way that is hard to fix.

Hot food above 63 °C and cold below 5 °C, with no more than two hours in between. A buffet standing for four hours is the most common food safety failure at a party.

Roughly a square metre per person standing, more if there is seating or a dance floor. Under-estimating space affects the evening more than under-estimating food.

For anything over about thirty people it usually costs less than the washing-up costs in time, and hire companies generally accept items returned dirty.