How to plan food for a potluck
A potluck runs best when each guest brings a dish that serves 6–8 people, not just their own family. Use category assignments to avoid ending up with seven pasta salads and no dessert.
The 6-category split
Divide guests into six roughly equal groups: mains, sides, salads, breads, desserts, drinks. For every 6 households, assign one to each category. A 20-person potluck (about 8–10 households) needs roughly 2 mains, 2 sides, 1 salad, 1 bread, 1 dessert, and drinks.
How much each dish should serve
- Main dish: 8 servings (~1.5 kg / 3.3 lb)
- Side or salad: 8 servings (~1 kg / 2.2 lb)
- Bread or rolls: 12–16 pieces
- Dessert: 12 slices/pieces
- Drink: 2 L per contribution
By total guest count
- 10-person potluck: 2 mains, 2 sides, 1 dessert, drinks
- 20-person potluck: 3 mains, 3 sides, 2 desserts, drinks
- 30-person potluck: 5 mains, 4 sides, 3 desserts, drinks
- 50-person potluck: 8 mains, 6 sides, 4 desserts, drinks
Host essentials
As host, cover the gaps: extra plates, napkins, serving spoons, ice, and one backup main in case a guest cancels. Label dishes with allergens (nuts, dairy, gluten) to save awkward questions at the buffet line.