Complete Party Menu Planner
Plan one complete party menu without counting every dish as a full meal. PortionPal allocates combined category totals across your selected foods, adjusts for guests, duration, appetite and serving style, then applies one visible reserve.
4. Results
Planning estimate: one combined allocation and one visible reserve are used. Adjust for recipes, appetite and package sizes.
Adult-equivalent guests: 18.4 · Total food: 15 kg
Planning range light / recommended / generous: 12.8 kg / 15 kg / 17.3 kg · Leftover reserve: 1.1 kg
| Food | Quantity | Suggested packages |
|---|---|---|
| Chicken | 2.4 kg (133 g/guest) | 5 × 0.5 kg |
| Vegetarian main | 1.6 kg (89 g/guest) | 5 × 0.4 kg |
| Pasta | 2.6 kg (140 g/guest) | 6 × 0.5 kg |
| Potatoes | 2.8 kg (152 g/guest) | 3 × 1 kg |
| Mixed salad | 1.9 kg (105 g/guest) | 4 × 0.5 kg |
| Bread | 1.3 kg (70 g/guest) | 3 × 0.5 kg |
| Cake and desserts | 2.4 kg (128 g/guest) | 4 × 0.8 kg |
How combined party portions work
The planner converts children to 60% of an adult portion, establishes one quantity for each selected category, and divides that category between its foods. Two starches therefore share the starch allowance instead of each receiving a full side portion.
Example menu for 20 guests
For 16 adults and 4 children at a four-hour buffet, start with chicken and a vegetarian main, one or two shared starches, salad, vegetables, bread and dessert. Package rounding happens only after the combined amount is split.
Example menu for 50 guests
For 40 adults and 10 children, keep the same allocation method and change only the guest counts. Use the share controls to reflect expected demand rather than adding another safety buffer.
Common party-planning mistakes
The most common errors are assigning a full portion to every main, stacking several contingency percentages, and rounding every ingredient too early. Calculate the menu total first and round once.
Food safety and serving guidance
Keep cold food refrigerated, hot food hot, separate raw and ready-to-eat foods, and follow local food-safety guidance. Estimates do not replace recipe yields or safe holding-time rules.
Calculation methodology and sources
All factors are local, deterministic and versioned. Adult-equivalent, duration, service, drinks, ice and cost-range details are documented in the PortionPal methodology.
Frequently asked questions
How does the planner avoid double-counting?
It establishes one total per category, then divides that total across every selected item in the category.
How are children counted?
Children count as 60% of an adult planning portion. Actual appetite and age may differ.
How much reserve is included?
Only the visible leftover reserve is applied once to the combined quantities.