Pizza Party Planner

Three slices a head — and one large pizza feeds more than two smalls at the same spend.

Total to buy45 slicesPizza, 15 guests

Per person3 slices

Meat as the main course3,000 g, boneless200 g, boneless each

Meat on the bone5,250 g, including bone350 g, including bone each

Ham, bone-in5,250 g350 g each

Turkey, whole bird7,500 g500 g each

Barbecue, mixed grill3,750 g250 g each

Side dishes, each1,650 g110 g each

Salad1,275 g85 g each

Bread rolls22.5 rolls1.5 rolls each

Popcorn450 g popped30 g popped each

Cake1,500 g100 g each

Ice cream1,800 mL120 mL each

Tacos45 each3 each each

Beer37.5 bottles for the first two hours2.5 bottles for the first two hours each

Wine6 bottles for the evening0.4 bottles for the evening each

Soft drinks11,250 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.