Buffet Calculator — Balanced Spread

Plan 200-250g of savoury food plus 100g of sweet items per adult, giving roughly 300-350g total per person. Children eat about 60% of adult portions. For longer events (4+ hours), plan slightly more as people graze. Include a mix of protein, carbs, and salads for variety.

Aim for 5-7 dishes for variety: 2 protein options (meat + vegetarian), 2-3 salads/sides, bread/sandwiches, and 1-2 desserts. Too few dishes looks sparse; too many increases waste. Label everything including allergens.

Crowd-pleasers: finger sandwiches, sausage rolls, quiche, pasta salad, coleslaw, green salad, mini wraps, crisps with dips, fruit platter, and brownies or cake. Choose dishes that hold well at room temperature for 2-3 hours.

Make 10-15% more than calculated. Refill dishes before they are empty - a half-empty dish looks depleted. Place popular items at the back so people take less. Have bread and simple fillers available as backup.