Every catering veteran has a version of the same table in their head: so many grams of rice per head, so many pieces of bread, so much gravy. This planner puts that table on screen with editable per-person norms, multiply by your guest count and you get the full quantity sheet for the event, adjustable line by line for how your crowd actually eats.
Total quantity per item = guests times the per-person norm. Common buffet norms per guest: 80-100g raw rice, 2-3 bread pieces, 120-150g per main gravy, 80-100g dal, 4-6 starter pieces, and 100-120g dessert.
| Item | Per person | Unit | Total for 200 guests | |
|---|---|---|---|---|
| 18 kg | ||||
| 500 pc | ||||
| 26 kg | ||||
| 22 kg | ||||
| 18 kg | ||||
| 16 kg | ||||
| 1,000 pc | ||||
| 10 kg | ||||
| 12 kg | ||||
| 22 kg | ||||
| 200 L |
Norms are raw-purchase quantities for a typical buffet. Longer menus mean less consumed per dish, so trim the per-person figures as you add variety. Keep a 5-10% buffer in flexible items like rice and dal.
Yes, and in the direction people forget: more items on the buffet means less consumed of each. With six mains instead of three, per-curry consumption can drop by a third. Trim the per-person norms as the menu gets longer rather than scaling every dish at full quantity.
A 5-10% buffer over the guaranteed count is standard, covering last-minute additions and uneven consumption. Going far beyond that is how event kitchens end up with a day of leftovers, the buffer should live in one or two flexible items like rice and dal, not across everything.
Raw, since the point of the sheet is purchasing. Rice roughly triples in weight when cooked and most gravies reduce, so never compare these numbers against what you see on the buffet line. If you plan from cooked weights, convert before indenting.
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