How Much Ham per Person

350 g bone-in, because a third of what you buy is not edible.

Per person350 g

Total to buy4,200 gHam, bone-in, 12 guests

In kilograms4.2 kg

In pounds9.26 lb

Meat as the main course2,400 g, boneless200 g, boneless each

Meat on the bone4,200 g, including bone350 g, including bone each

Turkey, whole bird6,000 g500 g each

Barbecue, mixed grill3,000 g250 g each

Side dishes, each1,320 g110 g each

Salad1,020 g85 g each

Bread rolls18 rolls1.5 rolls each

Popcorn360 g popped30 g popped each

Cake1,200 g100 g each

Ice cream1,440 mL120 mL each

Tacos36 each3 each each

Pizza36 slices3 slices each

Beer30 bottles for the first two hours2.5 bottles for the first two hours each

Wine4.8 bottles for the evening0.4 bottles for the evening each

Soft drinks9,000 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.