How to Calculate Catering Per Person
Published October 2026 · Numbers use the same portions and prices as our calculators. How we calculate
Catering quantities come from one formula: guests × cooked portion × service factor × sides adjustment × share of the menu, plus a buffer, then converted to raw weight. Below are the steps, the factors and a worked example for 75 guests. The catering calculator runs exactly this formula for any event.
The Formula, Step by Step
| Step | What to use |
|---|---|
| 1. Count guests | Use the expected headcount, not invitations. |
| 2. Cooked portion per person | Pulled pork 0.275 lb, brisket 0.3 lb, bone-in chicken 0.45 lb, ribs 0.7 lb cooked. |
| 3. Service factor | Buffet ×1.2, food stations ×1.15, plated or boxed ×1.0. |
| 4. Sides adjustment | 2 sides ×0.92, 3 sides ×0.87, 4+ sides ×0.82; no sides ×1.0. |
| 5. Split between meats | With two meats, each covers half the portion (×½); three meats ×⅓. |
| 6. Safety buffer | Add 10% for buffet and stations, 5% for plated. |
| 7. Convert to raw weight | Multiply by the raw factor: pulled pork ×1.82, brisket ×2, chicken ×1.33, ribs ×1.43. |
Worked Example: 75 Guests, Buffet, Two Meats
Pulled pork and grilled chicken on a buffet with two sides. Each meat covers half the guests' portion.
| Meat | Cooked per person | Cooked needed | +10% buffer | Yield factor | Raw to order | Food cost |
|---|---|---|---|---|---|---|
| Pulled pork | 0.275 lb | 11.4 lbs | 12.5 lbs | ×1.82 | 22.8 lbs | $57 |
| Grilled chicken (bone-in) | 0.45 lb | 18.6 lbs | 20.5 lbs | ×1.33 | 27.3 lbs | $68 |
Meat cost for the example is about $125, or $1.67 per guest before sides, drinks and supplies. A caterer using a 3× markup on the full food cost would quote roughly three times the complete DIY cost per head.
Common Mistakes
- Using raw portions as cooked: 0.5 lb of raw pork butt gives only about 0.275 lb of pulled pork.
- Giving every meat a full portion: guests take smaller amounts of each meat on a two- or three-meat buffet.
- Skipping the buffer: running out is worse than leftovers, which freeze well.
- Ordering from the invitation list: plan for the expected headcount.
FAQ
How do you calculate catering per person?
Multiply guests by the cooked portion per person and by the service factor (buffet 1.2), adjust for sides, split between the meats, add a 10% buffer, then convert to raw weight using each meat's cook loss.
How much meat per person for catering?
For a buffet with two sides, plan about 0.3 lb of cooked pulled pork or brisket, or about 0.5 lb of cooked bone-in chicken, per guest who eats that meat, before the safety buffer.
Why order by raw weight?
Smoked meats lose a lot of weight: pork butt about 45% and brisket about half. Suppliers sell raw weight, so convert your cooked amounts before ordering.
How much extra food should a caterer plan?
About 10% on top of the calculated amount for buffets and food stations, and about 5% for plated service where portions are controlled.