Beer Pong Calculator

Ten cups a side, and the beer works out at rather more per player than anyone plans for.

Total to buy20 bottles for the first two hoursBeer, 8 guests

Per person2.5 bottles for the first two hours

Allowing for the drinking curve32 servingstwo in the first hour, one an hour after, over 3 hours

Cases of twenty-four2

Meat as the main course1,600 g, boneless200 g, boneless each

Meat on the bone2,800 g, including bone350 g, including bone each

Ham, bone-in2,800 g350 g each

Turkey, whole bird4,000 g500 g each

Barbecue, mixed grill2,000 g250 g each

Side dishes, each880 g110 g each

Salad680 g85 g each

Bread rolls12 rolls1.5 rolls each

Popcorn240 g popped30 g popped each

Cake800 g100 g each

Ice cream960 mL120 mL each

Tacos24 each3 each each

Pizza24 slices3 slices each

Wine3.2 bottles for the evening0.4 bottles for the evening each

Soft drinks6,000 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.