BBQ Party Calculator

Caterers allow 250 g of mixed grill a head, which is less than any host's instinct.

Total to buy5,000 gBarbecue, mixed grill, 20 guests

Per person250 g

In kilograms5 kg

In pounds11.02 lb

Meat as the main course4,000 g, boneless200 g, boneless each

Meat on the bone7,000 g, including bone350 g, including bone each

Ham, bone-in7,000 g350 g each

Turkey, whole bird10,000 g500 g each

Side dishes, each2,200 g110 g each

Salad1,700 g85 g each

Bread rolls30 rolls1.5 rolls each

Popcorn600 g popped30 g popped each

Cake2,000 g100 g each

Ice cream2,400 mL120 mL each

Tacos60 each3 each each

Pizza60 slices3 slices each

Beer50 bottles for the first two hours2.5 bottles for the first two hours each

Wine8 bottles for the evening0.4 bottles for the evening each

Soft drinks15,000 mL750 mL each

These are caterers' figures and they are lower than instinct. Faced with eight dishes people take a little of each and eat less overall than they would from a plated meal with two — which is why catering for the appetite you imagine leaves you with half of it.

The formula

total = servings per person * guests

People eat less at a buffet

The quantities caterers use are lower than a host's instinct, and the reason is choice: faced with eight dishes people take a little of each and eat less in total than they would from a plated meal with two. Catering for the appetite you imagine rather than the one that turns up is the standard way to end a party with half the food left.

Bone-in weighs more for the same meal

A boneless cut is about 200 g a head as a main course; the same meal on the bone is 350, because a third or more of what you buy is not edible. Ham and turkey are quoted higher again. Buying bone-in weight against a boneless figure is the single most common catering error.

Drinks front-load

People drink roughly twice as much in the first hour as in later ones, so the rate that matters is the opening one. Two drinks in the first hour and one an hour after is the usual planning assumption, and running out early is far more noticeable than a few bottles left over.

Recipes are starting points

Ovens run hot or cold by 20 degrees, flour absorbs water differently by season and brand, and the same joint of meat cooks at a different rate depending on its shape rather than its weight. Everything here is a planning figure that gets you close enough to start, and the thermometer, the scales and your own notes from last time are what finish the job.