Food & Catering
How much food to buy and prepare for 25 to 150 guests. Per-person baselines for every dish type, a full quantity table by headcount, and buffer rules for different event scenarios.
For an interactive version, use Reunly's food calculator — enter your headcount and get quantities instantly.
Start with these per-person amounts, then multiply by your headcount and apply the right buffer (see buffer table below). The "with buffer" column already includes a 15% safety margin for a standard outdoor reunion.
| Item | Base Serving | With 15% Buffer | Notes |
|---|---|---|---|
| Cooked protein (meat/poultry) | 6–8 oz | 8–10 oz | Use the higher end for active outdoor events and summer heat |
| Side dish (each side) | 4 oz | 5 oz | Offer 2–3 sides; 4 oz each means 12 oz total in sides |
| Dinner rolls / bread | 1–2 rolls | 2 rolls | People take more rolls when protein is slow to reach them |
| Green salad | 2–3 oz | 3–4 oz | Lighter eaters and kids may not take any — average out |
| Pasta or potato salad | 4 oz | 5 oz | Heavier than green salad; counts as a side |
| Dessert (per item) | 1 portion | 1.5 portions | People sample multiple desserts; plan for 1.5x per person |
| Lemonade or iced tea | 8–12 oz | 12–16 oz | Double this estimate for hot summer days above 85°F |
| Water | 16–24 oz | 24–32 oz | Never underestimate water consumption at outdoor summer events |
| Ice (for cooling drinks) | 1 lb per person | 1.5 lbs per person | More on very hot days; ice disappears fast |
These quantities include the 15% buffer. All amounts are for a single main meal. If you are running a full-day event, multiply by 1.4x.
| Dish | 25 | 50 | 75 | 100 | 150 |
|---|---|---|---|---|---|
| Cooked chicken (lbs) | 13 | 25 | 38 | 50 | 75 |
| Pulled pork (lbs) | 10 | 19 | 28 | 37 | 56 |
| Burger patties (1/3 lb) | 32 | 63 | 95 | 126 | 189 |
| Mac and cheese (lbs) | 8 | 16 | 23 | 31 | 47 |
| Baked beans (lbs) | 6 | 12 | 19 | 25 | 37 |
| Coleslaw (lbs) | 6 | 12 | 19 | 25 | 37 |
| Potato salad (lbs) | 6 | 12 | 19 | 25 | 37 |
| Dinner rolls (count) | 55 | 110 | 165 | 220 | 330 |
| Watermelon (whole) | 2 | 4 | 6 | 8 | 12 |
| Sheet cake (full pans) | 1 | 2 | 3 | 4 | 6 |
| Lemonade (gallons) | 2 | 4 | 6 | 8 | 12 |
| Iced tea (gallons) | 2 | 4 | 6 | 8 | 12 |
| Water bottles (16 oz) | 50 | 100 | 150 | 200 | 300 |
| Ice (lbs) | 30 | 60 | 90 | 120 | 180 |
🎉 With Reunly
Lock in your headcount first
Reunly's headcount tracker updates in real time as RSVPs come in — so your food order is based on real numbers, not guesses.
The right buffer depends on your event format. Apply these adjustments on top of the quantities in the table above.
| Scenario | Buffer | Note |
|---|---|---|
| Average indoor meal (no seconds expected) | +0% | Seated dinner at a venue where portions are plated |
| Standard buffet | +15% | Self-service increases average portion size |
| Outdoor summer event | +20% | Heat increases appetite for drinks and cold sides; people stay longer |
| Event with many children (30%+ kids) | +5% | Kids eat less protein but more sides and dessert; net is slightly less |
| Event with many older adults (50%+ over 60) | +0% | Older adults typically eat smaller portions; quantities balance out |
| All-day event (10+ hours) | +40% | Account for breakfast, lunch, snacks, and dinner all from the same supply |
| You have unknown guests / open invitation | +25% | When you don't have an accurate RSVP count, err heavily on the side of more |
Start with per-person baselines: 6 oz of cooked protein, 4 oz of each side dish, 1 roll, 3 oz of salad, and 1.5 portions of dessert. Multiply by your confirmed headcount, then add 15% as a buffer for seconds, larger appetites, and unexpected guests. For outdoor summer events, increase the buffer to 20%. For buffet-style service (where guests serve themselves), people take larger portions — add an additional 10%.
DIY food costs for 100 people at a single main meal typically run $600–1,200, depending on the menu. BBQ proteins (chicken, pulled pork) cost $4–7 per person. Sides run $1.50–3 per person each. Desserts run $1.50–3 per person. Drinks (lemonade, tea, water) run $1–2 per person. Total DIY estimate: $8–15 per person for a full meal with 2–3 sides and dessert. Catered BBQ runs $18–28 per person all-in. See the full budget breakdown in Reunly's budget guide.
Plan 4–5 oz of prepared macaroni and cheese per person as a side dish. For 50 people: about 14–16 lbs of prepared mac and cheese, which is roughly 3 standard 9x13 pans. For 100 people: 28–32 lbs, or about 6 pans. Mac and cheese is one of the most popular sides at family reunions — always make a little extra. One pound of dry pasta makes about 2.5 lbs of prepared mac and cheese.
Reunly's RSVP tracker gives you a live headcount so your food order matches your actual guest list.