Catering Quantity Planner
Convert adult and child serving assumptions into food weight and whole trays.
What would you like to do next?
Build quantity from explicit guest assumptions
Enter adult and child guest counts with separate serving equivalents, then set portion weight, reserve percentage and usable kilograms per tray. The planner totals base servings, adds the reserve, converts portions into kilograms and pounds and rounds the final load into whole trays. Every rate is editable so the same structure can be adapted to a main dish, side or other bulk item.
Match the inputs to the menu and service style
Age alone does not determine appetite, while buffet service, menu variety, event length, dietary needs and leftovers change quantity. Tray capacity must reflect safe fill and handling, not just container volume. Develop allergen, temperature-control, holding-time, transport and local food-safety procedures separately.
Frequently asked questions
How are child servings handled?
Children use their own user-entered serving equivalent before the reserve is added.
Are trays rounded up?
Yes. Total adjusted food weight is divided by usable tray capacity and rounded up.
Does the tool plan food safety?
No. Handling, allergens, holding temperature and local rules require separate controls.