How to Plan a Party Menu Budget
Set a per-person target, reserve 10% for contingency, then divide the remaining budget among mains, sides, drinks, dessert, and supplies.
Start with the guest count
Separate adults and children, include helpers and vendors who will eat, and decide whether the event overlaps a normal meal. Reserve money for tax, delivery, ice, serving ware, and a small contingency.
Spend where guests notice
Choose one strong main and support it with economical sides. Seasonal produce, rice, pasta, potatoes, and bread create abundance without oversized meat portions. Every extra dish adds ingredients, labor, and leftovers.
Track cost per serving
Divide each recipe's ingredient cost by its tested yield. Estimate servings first, round to real package sizes once, and record actual leftovers after the event.