Catering Portion calculator
Budget: $250 – $750 USD
I host private partys with somewhere between 20 and 100 guests and I want to serve a menu without running short—or wasting money on excess food. What I need is a clear, well-structured plan that tells me exactly how much of each dish, condiment, and beverage to prepare or order.
You would take my draft menu ideas, translate them into realistic per-guest quantities, and present the totals in an easy-to-read spreadsheet (Google Sheets or Excel is fine). A brief written rationale for the calculations will help me feel confident when I speak to suppliers.
Deliverables
• One spreadsheet showing per-guest and total quantities for every menu item (appetizers alone, appetizers with main course, mains, sides, desserts)
• An explanation of the portion assumptions you used and any industry guidelines referenced.
You would take my draft menu ideas, translate them into realistic per-guest quantities, and present the totals in an easy-to-read spreadsheet (Google Sheets or Excel is fine). A brief written rationale for the calculations will help me feel confident when I speak to suppliers.
Deliverables
• One spreadsheet showing per-guest and total quantities for every menu item (appetizers alone, appetizers with main course, mains, sides, desserts)
• An explanation of the portion assumptions you used and any industry guidelines referenced.