Our method

Northwoods Ventures LLC · Rules updated October 7, 2026

Every answer on this site comes from one set of rules and one formula. Here's the formula, the adjustments, and every rule with the sources behind it.

The formula

guests × portion × adjustments × cushion ÷ cooked yield, then round up to the way the store sells it. Worked through for brisket at 50 guests:

50 guests × 1/3 lb cooked = 16.7 lb
× 1.10 cushion = 18.3 lb cooked
÷ 0.50 cooked yield = 36.7 lb raw → 3 whole packers

That's about 37 lb of raw brisket, or 3 whole packer briskets. See it on the brisket page.

The adjustments

Serving style. Mains have a portion “with sides” and a bigger one “as the main event”; some foods also have an appetizer portion.
Appetite. Light 0.8×, average 1×, hungry crowd 1.25×. Drinks, paper goods and condiments don't change with appetite.
Kids count as half an adult for food, and as none for beer and wine.
Two or more mains split the plate: each main gets an equal share of a portion, plus 10% because most people take some of each.
Cushion. 10% by default, adjustable from 0 to 25%, so a hungry crowd doesn't run you out.
Party length. Drink rules are set for a 4-hour party and scale with the hours you choose. Food doesn't.
Indoors or out. Ice goes from 1 lb to 2 lb per guest for an outdoor party in warm weather.

Rounding

Anything you buy rounds up: raw pounds, cups, counts and packs. Cooked and served amounts round to the nearest whole pound. Packs are counted from the exact amount, not the rounded one, so rounding never stacks. We always round up to whole briskets, bags and cases; leftovers beat running out.

Every rule

Per guest, for an adult at average appetite, before the cushion. Foods with their own calculator are linked. Sources are listed under each table, with what each one says.

Meats and mains

Food	Per guest	Cooked yield	Sold as
Brisket	1/3 lb cooked with sides; 1/2 lb cooked as the main event	50%	whole packer briskets, 12–15 lb each (we divide by 15 lb)
Pulled pork	1/3 lb cooked with sides; 1/2 lb cooked as the main event	50%	bone-in pork butts, 7–9 lb each (we divide by 9 lb)
Wings	6 wings as an appetizer; 11 wings as the main event	—	party wings by the pound, about 10 wings per lb
Hot dogs	1 hot dog with sides; 2 hot dogs as the main event	—	packs of 8
Turkey	1/3 lb cooked with sides; 1/2 lb cooked as the main event	48%	whole turkeys, 12–16 lb each (we divide by 16 lb)
Ham	1/4 lb sliced with sides; 0.4 lb sliced as the main event	60% (meat yield)	spiral hams, 7–9 lb each (we divide by 9 lb)
Sandwiches	1 sandwich	—	sandwiches (made or bought by volume)
Chili	1.5 cups as the main event; 3/4 cup with sides	—	quarts, 4 cups per quart
Sliders	1.5 sliders with sides; 2.5 sliders as the main event; 2 sliders as an appetizer	—	ground beef by the pound, about 8 sliders per lb
Burgers	1 burger with sides; 1.5 burgers as the main event	—	ground beef by the pound, about 4 burgers per lb
Meatballs	6 meatballs as an appetizer; 10 meatballs as the main event	—	bags (28 oz), about 56 half-ounce meatballs
Pizza	3 slices	—	large pizzas, 8 slices

Sources for brisket

Smoked BBQ Source (2023, updated 2026): 1/3 to 1/2 lb cooked brisket per person as the main; 1/4 lb with sides or other proteins; plan on 50% yield; a typical packer is 12-15 lb.
Old Farmer's Almanac party chart: brisket 1/2-3/4 lb per person, raw weight (shrinks after cooking).
USDA Food Buying Guide: beef brisket, boneless, 1/4-inch trim: 1 lb as purchased = 0.46 lb cooked lean meat.
AMSA / Texas A&M brisket study summary (2021): cites an approximate 43% cook loss for smoked brisket.
Traeger: a 12- to 14-pound brisket is a full packer.

Sources for pulled pork

Smoking-Meat.com (Jeff Phillips): about 1/2 lb cooked pulled pork per person for a typical BBQ meal; 1/3 lb with lots of sides; 2/3 lb for big eaters; yield 50-60% of raw weight.
Old Farmer's Almanac party chart: BBQ pulled pork 1/2 lb per person, boneless cooked weight.
USDA Food Buying Guide: pork shoulder Boston butt, bone-in, 1/4-inch trim: 1 lb as purchased = 0.52 lb cooked, boned, trimmed lean meat.
Giant: Bone-In Pork Butt Fresh, apx 7-9 lb.
Food Lion: Bone-In Pork Shoulder Butt Roast Fresh (Smithfield), apx 9 lb.
Smoking-Meat.com: most pork butts are 7-8 lbs.

Sources for wings

Wings Over (wing restaurant chain, 2025): 6-8 wings per person with other foods; 10-12 when wings are the main focus.
Old Farmer's Almanac party chart: wings 1/2 lb per person, 4-6 pieces.
Ellen's Kitchen (quantity-cooking reference): Buffalo wings 7 to 8 pieces per person.
Chowhound (2024): for an all-day game party, two pounds or 12 wings per person; 10-12 flats or 6-8 drumettes per pound.
USDA Food Buying Guide: whole wings about 3.1 oz each, 5.16 whole wings per pound (each splits into a drumette and a flat).
Perdue: wing sections in 1-lb pouches with up to 10 wing sections each.

Sources for hot dogs

Giant Food Stores: Ball Park Beef Franks, 8 ct, 15 oz pkg.
National Hot Dog and Sausage Council: manufacturers originally chose 10 to the pack; hot dogs are commonly sold 8-per-pound and 10-per-pound.
USDA Food Buying Guide: frankfurters 8 per pound (2 oz each) or 10 per pound (1.6 oz each).
The Takeout (2025): 2 hot dogs per guest (10 for 5 guests, 100 for 50).
Old Farmer's Almanac party chart: 1 hot dog each (about 1/4 lb), 2 for hearty eaters.
Ellen's Kitchen (quantity-cooking reference): 2 hot dogs per person as a single entree; 1 per person when served with hamburgers.
Univ. of Illinois Extension chart (via Almanac): 7 lb hot dogs to serve 50 (about 1.1-1.4 dogs each at 8-10 per lb).

Sources for turkey

USDA FSIS (fresh and frozen turkeys): "Allow 1 pound of turkey per person." Frozen pre-stuffed: 1 1/4 lb per person.
USDA Food Buying Guide, Turkey, Whole, fresh or frozen, with neck and giblets: 1 lb AP = 0.48 lb cooked turkey with skin (0.42 lb without skin); without neck and giblets 0.53 / 0.47 (p. 1-59).
Butterball: "A general rule is 1 pound of turkey per person", varying with dinner plans and guest preferences.
Butterball portion calculator (page script): 1 lb per adult, +0.5 lb for leftovers, +0.5 lb for big eaters; 0.5 lb per kid; total rounded up.
National Turkey Federation: allow at least 1 lb uncooked turkey per person; 1.25-1.5 lb for big eaters or leftovers; over 15 lb of turkey, consider two smaller birds.
Old Farmer's Almanac party chart: whole turkey 1 lb/person (25 lb for 25 guests); per-person table says 1-1 1/4 lb whole bird, raw weight.
WebstaurantStore Thanksgiving-for-100 guide: 1 pound of turkey per person (100 lb for 100 guests).
Food Network portion planner: think 1 1/2 pounds per guest (whole bird); about 8 oz per guest for boneless meat.
TODAY, Melissa Clark (NYT) cheat sheet: turkey 1 1/2 pounds per person.
www.butterball.com: Butterball Classic Whole Roasted Turkey recipe calls for one 12- to 16-pound turkey; serves 8.

Sources for ham

University of Arkansas Extension: boneless 1/4-1/3 lb per serving; 1/3-1/2 lb if it has a little bone; 3/4-1 lb per serving with a large bone.
University of Kentucky Extension (S. Bastin): boneless ham yields 4-5 servings per pound; bone-in ham 2-3 servings per pound.
HoneyBaked (spiral, bone-in, fully cooked): whole hams 13-16 lb; a 13-lb ham yields about 22-24 dinner servings, a 16-lb ham 28-30 (about 0.53-0.59 lb per serving).
HoneyBaked bone-in half hams: 6 lb serves up to 8, 8 lb up to 11, 10 lb up to 13 (about 0.73-0.77 lb per serving).
Old Farmer's Almanac party chart: for beef, pork, or ham, aim for 6-8 ounces per person; chart lists ham or roast beef at 10 lb for 25 guests.
USDA Food Buying Guide, Turkey, Whole, fresh or frozen, with neck and giblets: fully cooked boneless smoked ham with natural juices, 1 lb AP = 0.90 lb cooked lean meat; water-added ham 0.82 (pp. 1-48 to 1-49). FBG has no bone-in fully cooked ham row.
USDA FSIS ham timetable (325 F): Smoked Ham, Cooked, Spiral Cut, Whole or Half, 7 to 9 lb, 10 to 18 min/lb; reheat plant-packaged cooked hams to 140 F, all others 165 F.

Sources for sandwiches

WebstaurantStore: sandwiches for lunch, "1 whole sandwich per person".
ezCater: platters or buffets, "order 12 sandwiches for every 10 people"; individual orders, "plan for one sandwich per person".

Sources for chili

Ellen's Kitchen (quantity-cooking reference): chili and other main-dish stews at a 1 1/2 cup serving; 8-9 gallons for 100 servings (about 1.3-1.4 cups each).
USDA Food Buying Guide: canned chili con carne with beans credited at a 3/4 cup serving (child-nutrition portion, i.e. a small/side portion).
Taste of Home Beef and Lentil Chili: 2 lb ground beef yields 2 1/2 quarts (10 cups), served in 1 1/4 cup portions.
Taste of Home Best Ever Chili: 1 lb ground beef + 2 lb tri-tip yields 3 1/2 qt (14 cups), 8 servings.

Sources for sliders

Tasting Table (2025): two to three sliders per guest when sliders are the main attraction; one to two per person when served alongside other entrees; four for hungry crowds.
Chowhound (2025): restaurants plate two to three sliders per serving; one serving per person for a 2-3 hour party, two servings for 5-6 hours.
Food Network Kitchen Classic Beef Sliders: 1 1/2 lb ground beef divided into 12 portions, about 2 oz each (= 8 patties per lb).

Sources for burgers

Minnesota Beef Council (beef checkoff recipe): 1 pound ground beef shaped into four 1/2-inch thick patties, 4 servings; cook to 160F.
Old Farmer's Almanac party chart: burgers 1/3-1/2 lb raw patty weight per person; hamburgers 6 1/2-9 1/2 lb for 25.
Ellen's Kitchen (quantity-cooking reference): 1 hamburger patty (4-5 oz) per person when served with hot dogs, plus 10-30% more.
Taste of Home (2025): about 9 lb of hamburger for 25 servings, 18 lb for 50, 35 lb for 100.
The Takeout (2025): 1 burger per guest (assumes one meat option).
www.thetakeout.com: at least 6 oz protein per guest, roughly one burger or two hot dogs.

Sources for meatballs

Old Farmer's Almanac party chart: meatballs 1/4-1/3 lb per person, 3-4 medium meatballs.
Ellen's Kitchen (quantity-cooking reference): 5-6 one-inch meatballs, or 2-3 two-inch meatballs, per person.
Giant: Cooked Perfect Bite Size Homestyle Meatballs, apx 56 ct, 28 oz bag (1/2 oz each), serving 6 meatballs.
Giant: Rosina Homestyle Meatballs, apx 104 ct, 52 oz bag, 1/2 oz each, serving 6 meatballs.
Stop & Shop: Cooked Perfect Dinner Size Italian Style Meatballs, apx 26 ct, 26 oz bag (about 1 oz each), serving 3 meatballs.

Sources for pizza

Chowhound, pizza ordering tips: an adult eats about three slices of pizza, and large pizzas usually have eight slices.
Instacart, pizza calculator: estimate three slices per adult for standard pizzas, which have eight slices; one or two slices for young kids.
EnoughPizza, how the pizza calculator counts: EnoughPizza (our sister site) counts 3 slices for a typical adult and 2 for a kid, with 8 slices in a large.

Sides

Food	Per guest	Cooked yield	Sold as
Sandwich buns	1 bun with sides; 1.5 buns as the main event	—	packs of 8, 8 buns per pack
Slider buns	2 buns with sides; 3 buns as the main event; 2 buns as an appetizer	—	packs of 12, 12 rolls per pack (King's Hawaiian sweet rolls)
BBQ sauce	1.3 oz with sides; 2 oz as the main event	—	bottles (18 oz), 18 oz bottle (Sweet Baby Ray's size)
Mac and cheese	1/2 cup	—	cups (made or bought by volume)
Coleslaw	1/2 cup	—	cups (made or bought by volume)
Baked beans	1/2 cup	—	#10 cans, about 11 3/4 cups
Mashed potatoes	3/4 cup	—	bags of potatoes (5 lb), about 10 1/2 cups mashed
Stuffing	3/4 cup	—	boxes of stuffing mix (6 oz), makes 3 cups
Gravy	1/2 cup	—	packets of gravy mix, makes 1 cup
Cranberry sauce	1/3 cup	—	cans (14 oz), about 1 1/2 cups
Green beans	1/2 cup	—	cans (14.5 oz), about 1 1/4 cups, drained
Dinner rolls	1.5 rolls	—	packs of 12
Green salad	1 cup with sides; 2 cups as the main event	—	bagged salad mix by the pound, about 6.5 cups per lb
Hamburger buns	1 bun with sides; 1.5 buns as the main event	—	packs of 8, 8-count bag, e.g. Wonder Classic hamburger buns (15 oz)
Hot dog buns	1 bun with sides; 2 buns as the main event	—	packs of 8, 8-count bag, e.g. Wonder Classic hot dog buns (13 oz)
Chips	1.5 oz	—	party-size bags (13 oz), 13 oz
Dip	3 tablespoons	—	jars or tubs (15–16 oz), about 26 tablespoons
Potato salad	0.3 lb	—	deli tubs (3 lb), 3 lb
Corn on the cob	1 ear	—	ears (made or bought by volume)

Sources for sandwich buns

Destination BBQ: 4 oz cooked pulled pork per standard sandwich; "plan on about 3 sandwiches per cooked pound" on full-size buns.
WebstaurantStore: "1 to 2 rolls or slices of bread per person".
Chinet bridal brunch guide: rolls, 4 guests = 6 rolls, 16 guests = 24 rolls (1.5 per guest).
Martin's Sandwich Potato Rolls: "8 servings per container", one roll per serving (8 per pack).

Sources for slider buns

WebstaurantStore: miniature sandwiches or sliders "1 to 2 pieces per person" as an appetizer, "2 to 3 pieces per person" as a main.
Destination BBQ: sliders take 2-3 oz of pulled pork; 6 to 8 sliders per cooked pound.
kingshawaiian.com: King's Hawaiian's own slider recipe calls for a "12-pack KING'S HAWAIIAN Original Hawaiian Sweet Rolls" and serves 12.

Sources for bbq sauce

BBQ Host: "plan on offering 6 tablespoons of barbecue sauce per pound" of pulled pork; about 2 tablespoons per serving (1/3 lb).
Chowhound: plan the same sauce per meat serving as pasta: "For 20 servings of meat, that's 3 3/4 cups of sauce" (~3 tbsp each).
BevMo: "Sweet Baby Ray's Original BBQ Sauce 18oz", 510 g.
www.sweetbabyrays.com: Sweet Baby Ray's Original product page links UPC 013409918104, the 18 oz bottle in retailer listings; the page itself lists no sizes.

Sources for mac and cheese

WebstaurantStore: dinner starches (rice, pasta, potatoes) 4 to 6 oz per person; no mac-and-cheese-specific line.
ezCater: hot or cold sides 4 oz per person; side dishes in general 4 oz per person. Mac and cheese not named.
Taste of Home Potluck Mac and Cheese (pitched for feeding a crowd): 16 servings, nutrition based on a 3/4 cup serving.
USDA school mac and cheese recipe: 50 servings yield about 2 gal 1 qt (18 lb 2 oz), roughly 3/4 cup each.
Old Farmer's Almanac party chart: dry pasta 1/4 lb per person, about 1 cup cooked; no mac and cheese line.

Sources for coleslaw

Food Network Barbecue Party Calculator: for a group of 10, plan 5 cups coleslaw (1/2 cup per guest).
Univ. of Illinois Extension chart (via Almanac): potato salad and coleslaw (also baked beans) 3/4 cup per person; 2 gallons serves 50.
Old Farmer's Almanac party chart: cabbage for coleslaw 5 lb serves 25, 10 lb serves 50, 20 lb serves 100 (0.2 lb each).
USDA FBG: 1 lb whole cabbage = 11.2 quarter-cup servings with dressing (~2.8 cups), so 0.2 lb is about 0.56 cup.
ezCater: serve 3/4 cup (6 oz spoodle); 25 servings yield about 1 gal / 6 1/4 lb.

Sources for baked beans

USDA Food Buying Guide, Potatoes, fresh, White or Russet: a #10 can (108 oz) of vegetarian baked beans gives about 11 3/4 cups; with pork (110 oz), about 12.2 cups.
Old Farmer's Almanac party chart: beans (baked or BBQ) 1/2 cup or 1/4 lb per person as a side dish.
Food Network Barbecue Party Calculator: baked beans 5 qt serves 25, 2 1/2 gal serves 50, 5 gal serves 100 (implies about 0.8 cup each).
Univ. of Illinois Extension chart (via Almanac): baked beans about 1/2 cup per guest.
USDA Food Buying Guide, Potatoes, fresh, White or Russet: baked beans grouped with salads at 3/4 cup per person.

Sources for mashed potatoes

Food Network portion planner: 1 large Yukon gold potato per guest, about 3/4 cup of mashed potatoes per person.
WebstaurantStore Thanksgiving-for-100 guide: 1/2 cup of mashed potatoes per person (50 cups for 100 guests).
Old Farmer's Almanac party chart: potatoes 1/3-1/2 lb per person (mashed, roasted, or baked); chart lists 9 lb for 25 guests.
TODAY, Melissa Clark (NYT) cheat sheet: potatoes or sweet potatoes 5 to 6 ounces per person.
USDA Food Buying Guide, Potatoes, fresh, White or Russet: 8.40 quarter-cup servings of pared, cooked, mashed potato per lb AP (2.1 cups per lb); 1 lb AP = 0.81 lb ready-to-cook pared (pp. 2-41 to 2-42).
shop.lowesfoods.com: Lowes Foods lists Russet Potatoes 5 lb Bag (standard grocery bag size).

Sources for stuffing

WebstaurantStore Thanksgiving-for-100 guide: 3/4 cup of stuffing per person (75 cups for 100).
Old Farmer's Almanac party chart: Stuffing (3/4 cup/person), 19 cups for 25 guests.
Food Network portion planner: assume each guest will eat about 3/4 cup (cooked).
TODAY, Melissa Clark (NYT) cheat sheet: stuffing 1 cup per person.
Butterball portion calculator (page script): stuffing = 0.75 cup + 2 oz per lb of turkey, i.e. 1 cup per lb of turkey (about 1 cup per adult at 1 lb turkey per adult).
Stove Top Stuffing Mix for Chicken, 6 oz box: makes six 1/2 cup servings (1 1/2 cups water, 4 tbsp butter).
Pepperidge Farm Herb Seasoned Classic Stuffing nutrition panel: about 12 servings per container, serving size 1/2 cup (29 g) dry mix, i.e. about 6 cups dry per 12-oz bag.
Pepperidge Farm Moist & Savory Stuffing: one 12-oz package Herb Seasoned Classic Stuffing plus 2.5 cups broth serves 14.
Pepperidge Farm Quick & Easy Stuffing: 4 cups Herb Seasoned Stuffing with 1.75 cups broth serves 8.

Sources for gravy

WebstaurantStore Thanksgiving-for-100 guide: 1/3 cup of gravy per person (33 cups for 100).
Old Farmer's Almanac party chart: Gravy (1/3 cup/person), 8 cups for 25 guests.
Food Network portion planner: allot at least 1/3 cup gravy per guest, plus about one extra cup for every six people (about 1/2 cup each in total).
TODAY, Melissa Clark (NYT) cheat sheet: gravy 1/2 cup per person.
McCormick Turkey Gravy Seasoning Mix 0.87 oz: "Makes 1 cup" with 1 package and 1 cup cold water.

Sources for cranberry sauce

Food Network portion planner: prepare 1/3 to 1/2 cup cranberry sauce per guest.
WebstaurantStore Thanksgiving-for-100 guide: 1/2 cup of cranberry sauce per person (50 cups for 100).
Old Farmer's Almanac party chart: Cranberry Sauce (1/2 cup/person), 12 1/2 cups for 25 guests.
TODAY, Melissa Clark (NYT) cheat sheet: cranberry sauce 1/2 cup per person.
USDA Food Buying Guide, Cranberry Relish or Sauce, canned: No. 300 can (16 oz) gives 6.50 quarter-cup servings strained (jellied) and 6.70 whole-berry, about 1.6 cups (p. 3-16).
www.oceanspray.com: Ocean Spray product data lists its jellied and whole berry cranberry sauce cans at 14 oz.

Sources for green beans

WebstaurantStore Thanksgiving-for-100 guide: 1/2 cup of vegetables per person (50 cups for 100); no separate green bean figure.
Food Network portion planner: assume each guest will eat about 4 ounces of vegetables total.
Campbell's Classic Green Bean Casserole: 4 cups cooked cut green beans, serves 6; use about 1 1/2 lb fresh beans or 2 cans (14.5 oz each), drained.
USDA Food Buying Guide, Potatoes, fresh, White or Russet: about 1 1/4 cups heated, drained. Fresh trimmed cut: 1 lb AP = about 2 3/4 cups cooked (pp. 2-13, 2-14).

Sources for dinner rolls

Food Network portion planner: 6 rolls for 4 guests, 12 rolls for 8 guests (1.5 per guest).
WebstaurantStore Thanksgiving-for-100 guide: 1 roll per person (100 rolls for 100).
Old Farmer's Almanac party chart: Rolls (2 rolls/person), 50 for 25 guests.
King's Hawaiian Original Hawaiian Sweet Rolls: 12 rolls per pack, net weight 12 oz per package.

Sources for green salad

WebstaurantStore: "1 cup salad per person as a side"; as a main, 3 cups at lunch and 2 cups at dinner.
USDA Food Buying Guide, Potatoes, fresh, White or Russet: salad mix "1 lb AP = 1 lb (about 6-1/2 cups) ready-to-serve lettuce"; chopped romaine 2 lb bag = about 21-1/2 cups.
Old Farmer's Almanac party chart: lettuce for salad, 5 heads for 25 people, 10 for 50, 20 for 100.
ezCater: side salads 3-4 ounces per person (garden or pasta).

Sources for hamburger buns

Stop & Shop: Wonder Classic Hamburger Buns - 8 ct, 15 oz pkg.
National Hot Dog and Sausage Council: sandwich rolls most often come eight to the pack because the eight-roll pan remains the most popular.
Old Farmer's Almanac party chart: rolls at 2 rolls per person (50 for 25 guests).

Sources for hot dog buns

Giant Food Stores: Wonder Classic Hot Dog Buns - 8 ct, 13 oz bag.
National Hot Dog and Sausage Council: hot dog buns are baked in clusters of four in pans that hold eight, so they most often come eight to the pack.
Univ. of Illinois Extension chart (via Almanac): rolls or buns 5 dozen to serve 50 (1.2 per guest).

Sources for chips

Univ. of Illinois Extension chart (via Almanac): chips/snacks 1 lb for 12, 4 lb for 50, 6 lb for 65 (about 1.3-1.5 oz per guest).
Tasting Table (2026): a pound of chips for every 10 guests (1.6 oz each), assuming other light bites and a party of a few hours.
Ellen's Kitchen (quantity-cooking reference): potato chips with sandwiches, 6 lb for 100 (about 1 oz each).
USDA Food Buying Guide: 1/2 oz potato chips is about 1/2 cup.
Giant Food Stores: Lay's Classic Potato Chips Party Size, 13 oz bag, 13 one-ounce servings.
Tasting Table: family-size bags average 9-10.5 oz; party-size bags about 13-16 oz.

Sources for dip

Univ. of Illinois Extension chart (via Almanac): dip 2 cups for 12, 9 cups for 50 (about 2.7-2.9 tablespoons per guest).
Tasting Table (2026): a pint of dip for every 10 guests (about 3.2 tablespoons each).
Ellen's Kitchen (quantity-cooking reference): guacamole 1/4 to 1/3 cup per person (4-5 tablespoons) when served with fajitas.
Giant Food Stores: Tostitos Medium Chunky Salsa, 15.5 oz jar, 13 servings of 2 tbsp (26 tbsp).
Food Lion: Dean's French Onion Dip, 16 oz tub, 15 servings of 2 tbsp (30 tbsp).

Sources for potato salad

The Takeout (2025): potato salad 0.25 lb per guest (12.5 lb for 50).
Old Farmer's Almanac party chart: potato salad 3 qt for 25 (about 1/2 cup each).
Univ. of Illinois Extension chart (via Almanac): salads (potato salad, coleslaw, baked beans) at 3/4 cup per person.
Ellen's Kitchen (quantity-cooking reference): potato salad 2 1/2 gallons for 50 servings (about 0.8 cup each).
Reser's Original Potato Salad label: serving size 1/2 cup (140 g), i.e. about 0.31 lb.
Stop & Shop deli: Stop & Shop Deli Potato Salad sold in 8 oz, 16 oz and 48 oz tubs.

Sources for corn on the cob

The Takeout (2025): corn on the cob 1 cob per guest (50 cobs for 50).
USDA Food Buying Guide: fresh corn with husks, medium 5-6 inch ear = about 1/2 cup cooked vegetable; 1.67 ears per pound with husks, 2.33 ears per pound husked.

Desserts

Food	Per guest	Cooked yield	Sold as
Sheet cake	1 slice	—	half-sheet cakes, up to 48 small slices
Pie	1 slice	—	pies (9-inch), 8 slices
Cookies	2 cookies	—	dozen, 12 cookies

Sources for sheet cake

Tasting Table (Sam's Club bakery): a half sheet cake is "typically designed for 48 people"; the quarter sheet would "serve closer to 25 people."
Wikipedia: a quarter sheet (9 x 13 in) "usually results in 16 to 24 servings"; half sheet about 18 x 13 in.
Old Farmer's Almanac party chart: one slice of cake or pie per person.
WebstaurantStore: single-layer cake, a 1" x 2" slice per person; layer cake 1x1 to 1x2 in.
ezCater: for cakes and pies labeled "serves X-Y", base your count on the higher number of people.

Sources for pie

WebstaurantStore Thanksgiving-for-100 guide: 1/8 pie or 1 slice per person (13 pies for 100); 25 pies to allow 2 slices each for a dessert-loving crowd.
Old Farmer's Almanac party chart: plan one slice of cake or pie per person; chart lists 4 nine-inch pies for 25 guests.
TODAY, Melissa Clark (NYT) cheat sheet: 1 pie feeds 8 people if there are other desserts, 6 if it is the only dessert.
Food Network portion planner: one 9-inch pie typically feeds 6 to 8.
Marie Callender's Pumpkin Pie, 36 oz: serving size 0.125 pie, 8 servings per container.

Sources for cookies

WebstaurantStore: cookies "1 to 2 cookies per person".
Chinet cocktail party guide: small desserts, 1-2 varieties: "3 pieces per person".
ezCater: general desserts one to two per person; for brownies, bars or cookies, ask for halves and order half as many as headcount.

Drinks and ice

Food	Per guest	Cooked yield	Sold as
Water and soda	4 drinks (for a 4-hour party; scales with length)	—	cases of 24, cans or bottles
Ice	1 lb indoors; 2 lb outdoors in warm weather	—	bags (20 lb)
Wine	2.5 glasses (for a 4-hour party; scales with length)	—	bottles (750 ml), 5 glasses
Beer	3 beers (for a 4-hour party; scales with length)	—	cases of 24, 12 oz cans or bottles

Sources for water and soda

WebstaurantStore: soft drinks or iced tea "1 drink per person for every hour"; water "8 to 10 ounces of water per guest per hour".
Chinet cocktail party guide: soda "1-2 8-ounce servings per hour".
ezCater: at lunch, "1 gallon of tea or lemonade per 10 people" (about 1.6 8-oz cups each), more on a hot day.
Chinet wedding drink guide: 100 guests = 400 bottles of water and 74 cans of soda (alongside a full bar).
Target: "Coca-Cola Soda - 24pk/12 fl oz Cans" (24 cans).
Target: "Purified Drinking Water - 24pk/16.9 fl oz Bottles"; "Pack includes 24 plastic water bottles".

Sources for ice

Reddy Ice FAQ: chilling only, "1 lb. of ice per guest"; also serving in drinks, "approximately 2 lbs. of ice per guest" (6-8 hours); outside events need more.
Reddy Ice, How Much Ice You Need for a Party: "one to two pounds of ice per person"; its examples: 50-guest outdoor BBQ = 15 seven-pound bags; 75-guest indoor = 22.
Reddy Ice calculator: "We recommend planning between 1 and 2 pounds of ice per person"; coolers need "at least two 7 lb. bags".
Reddy Ice: "Premium Packaged Ice comes in 5, 7, and 16 lb bags" (FAQ adds a 10 lb block).
Tasting Table, How Much Ice You Need for a Party: 1-2 lb per guest to chill; in heat "double that"; add a pound per guest for food; 20 guests, 4 hot hours = about 100 lb.
WebstaurantStore: "1 to 2 pounds of ice per person for drinks", not counting food displays or coolers.
app.warehouserunner.com: Arctic Glacier Premium Ice is sold in a 20 lb bag (Costco listing).

Sources for wine

NIAAA: one US standard drink is "5 fl oz of table wine" (about 12% alcohol). 750 ml = 25.4 fl oz, so 5 glasses per bottle.
WebstaurantStore: "2 1/2 glasses of wine per person" per event at a "standard 5-ounce pour"; longer events may need more.
WHWC: wine-drinking guests x 2.5 glasses / 5 glasses per bottle; "Most standard 750 ml bottles provide around five glasses."
Tasting Table: three glasses per attendee through a dinner; four to five glasses in a bottle; quick estimate one bottle per person.
Chinet cocktail party guide: wine two servings the first hour, one each additional hour (PDF text reads '2.5-ounce ... 1.5-ounce', likely '2 5-ounce ... 1 5-ounce').
BC Liquor Stores: one 750 ml bottle is about six four-ounce servings; plan a maximum of 3-4 drinks per person over three hours.
NIAAA: in the 2024 NSDUH, 50.6% of U.S. adults 18+ drank in the past month (so not every adult guest drinks).

Sources for beer

NIAAA: one standard drink is "12 fl oz of regular beer" (about 5% alcohol).
Chinet cocktail party guide: beer "2 12-ounce servings for the first hour: 1 12-ounce serving for every additional hour" (= 5 over 4 hours).
Tasting Table, How Much Ice You Need for a Party: plan "two drinks per guest for the first hour and one drink per hour after that"; 20 guests, 4 hours = 100 drinks.
WebstaurantStore: "1 to 2 bottles of beer per person per hour" (4-8 over 4 hours; the high end of what we found).
BC Liquor Stores: table based on a maximum of 3-4 drinks per person in a three-hour event, beer 50% of drinks.
PureWow: "each guest will have four drinks over a span of three hours."
NIAAA: 50.6% of U.S. adults drank in the past month (2024 NSDUH).
Target: "Bud Light American Lager Beer - 24pk/12 fl oz Cans" (24 cans).

Supplies

Food	Per guest	Cooked yield	Sold as
Butcher paper or heavy foil	1 roll for the party	—	Butcher paper or heavy foil
Plates	2 plates; 3 plates as an appetizer	—	packs of 50
Cups	3 cups	—	packs of 50
Napkins	4 napkins; 3 napkins as an appetizer	—	packs of 100

Sources for plates

Chinet bridal brunch guide: "PLATES 2 per guest: 1 dinner plate & 1 dessert plate".
Chinet cocktail party guide: appetizer plates 2 per guest plus dinner plates 1 per guest (3 total).
PureWow: "you should be prepared with about three disposable plates per person" at a larger party.
www.mychinet.com: Chinet Classic 10 3/8 in dinner plates come in 18, 30, 32, 70, 80, 100 and 165 counts.

Sources for cups

Chinet bridal brunch guide: "CUPS 3 per guest: 1 water. 1 alcohol, 1 coffee".
Chinet cocktail party guide: cups "3 per guest".
Target: "Solo Red Disposable Cups - 18oz/60ct" (60 per pack).

Sources for napkins

Chinet bridal brunch guide: "NAPKINS 4 per guest".
Chinet cocktail party guide: napkins "3 per guest".
PureWow: "On average, people use three napkins"; plan for four per guest.
www.mychinet.com: Chinet Classic lunch napkins (12 7/8 in, two-ply) come in 90-count and 200-count packs.

Food safety

We link the USDA's safe minimum internal temperatures on meat pages, and the 2-hour rule (perishable food shouldn't sit out more than 2 hours, or 1 hour above 90°F) on buffet and party pages.

What this isn't

These are party-planning estimates, not nutrition or dietary advice. Appetites, recipes and package sizes vary, so every page shows a range and lets you adjust it. For allergies, check labels and ask your guests.

Found a number that looks wrong?

Tell us at the contact page: the food, the headcount, and what you expected. When we change a rule, it changes on every page at once.