How to Estimate the Right Amount of Food When Cooking for a Group

Feeding a large crowd can be tricky—how do you know how much is just the right amount? Here are some tips to help you plan portions, ensuring everyone’s satisfied without a ton of leftovers.

Photo courtesy of Denise Sakaki.

Estimating: How Much to Prepare for a Crowd?

The amount of food you prepare for your gathering can vary based on factors like the time of day, type of food, or even the guests attending (have you ever seen how much teenagers can eat?). But here are some guidelines for individual portions to help you plan.

Appetizers or snacks should consist of two to three portions per person, more if these are the only food being served
3 ounces of dip or salsa (about 1/3 cup per person)
One cup of soup (less if it's a thick soup, like chowder)
3 ounces of salad (about 1 cup)
6 ounces of meat or main entrée
5 ounces of starch (potato, pasta, or rice)
One and a half pieces of dessert

While these portion guidelines can work for any crowd size, let’s walk through a sample shopping list for a party of 10 guests.

Chicken, beef, fish, or pork

4 pounds

Potato or pasta salads

3 pounds of potatoes
1 pound of dry pasta

Hot dogs or sausages (main course)

20 hot dogs
3 pounds of sausage such as bratwurst or kielbasa

Shellfish

Shrimp: 2 to 3 pounds, pre-cooked and peeled, or 3 pounds if raw and unpeeled
Clams and mussels: 2 pounds

Soups and stews

2 1/2 quarts, if served as an appetizer
1 gallon, if served as a main dish

Green salads

Two to three large heads of lettuce, or 2 pounds green salad mix
3 cups of dressing

How much you need to make also depends on how you combine your dishes. For example, if you're serving two main courses like chicken and fish, aim for a total of four pounds combined—not four pounds of each. You might want to add an extra pound to the total, as many guests will want to sample both options.