From Portions to Grocery List
Calculate food for your party and buy by the package
Plan food, drinks, and supplies for an event in Mexico. Compare three guest counts, adjust portion sizes, and subtract what you already have on hand. Get package counts, surplus estimates, and costs using your own prices; export to PDF, CSV, or an editable project. Free, no account required.
Updated on · Everything is calculated locally on your device.
Main Course Example · Baseline Scenario
15 packages of 1 kg50 adults, 5 teens, and 10 children; sample portions of 200, 200, and 100 g; 10% buffer, 80% yield, and 2 kg on hand. 16.5 kg needed: 14.5 kg short, 15 packages purchased, leaving 0.5 kg left over.
A sample setup is loaded to get you started. Double-check all figures before shopping.
Loading a sample replaces your current plan and can be undone. These are not nutritional guidelines or figures from a real event.
3. Shopping list
| Item | Required | In stock | Remaining needed | To buy | Surplus | Known cost | Edit |
|---|
Three scenarios with the same menu
| Scenario | People | Packages | Known cost | Missing prices |
|---|
Scenarios are alternatives: do not add their purchases together. Existing stock is fully deducted in each one. Kilograms, liters, and pieces remain separate.
Take your plan with you
The PDF includes all three scenarios and their assumptions. The CSV opens the rows in a spreadsheet. The JSON allows you to continue here without an account; it is not saved automatically.
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How to use the party food calculator
Choose an example close to your menu, adjust the three guest groups, and review each item. Portions are entered as grams, milliliters, or pieces per person; only rows marked per hour are multiplied by duration. Apply changes, pick a scenario, and review the list before exporting.
For a shared meal, it matters whether there are two main course options, whether you buy raw ingredients or prepared food, and whether the vendor sells by the kilo or by the tray. The buffet planning guide helps coordinate these decisions with catering service.
Method and sources
We sum people in each group × their portion. We multiply by share/100, by hours if applicable, and by 1+buffer/100. We convert grams to kilograms or milliliters to liters by dividing by 1000. We divide by yield/100 to get the quantity on the purchase base. Pieces are rounded up before subtracting stock.
Shortage = max(0, needed − on hand). Packages = ceil(shortage / content per package). Purchase = packages × content. Surplus = max(0, on hand + purchase − needed). Known cost = packages × entered price. Kilograms and liters are never added together as if they were equivalent.
The figures in the examples are fictitious, editable editorial assumptions, not an official portion guide or market prices. There is no built-in attendance rate. The program calculates your assumptions without forecasting appetite. If multiple dishes are alternatives, adjust their share so you don't buy a full serving of each per guest.
The Profeco guide “Aprovecha al máximo tu despensa,” September 2023, pages 2–3, suggests reviewing what is available, making a list, and setting a budget. That guidance informs the separation of stock, shortage, and purchases; we do not attribute the sample portion sizes to Profeco. Source consulted October 18, 2026.
Example you can verify
With 50 adults and 5 teens at 200 g, plus 10 children at 100 g, you get 12 kg of served portion. A 10% buffer gives 13.2 kg. At 80% yield, 16.5 kg of purchasing base is required. If you have 2 kg on hand, you are short 14.5 kg: in 1 kg packages you buy 15, leaving 0.5 kg in surplus, and at 120 MXN per package, the additional cost is 1,800 MXN. This is a fictitious case.
What the calculation does not decide
It does not evaluate allergies, preservation, food safety, or nutritional needs. It does not automatically include labor, rented tableware, transportation, or service. You can add them as rows with your own quantities and prices. The maximum is 40 items and three scenarios, with up to 10,000 people per group; extreme values that exceed rendering limits are rejected.
Connect your purchases with the full event budget and review how to organize beverage calculations. For deliveries and schedules, keep your event timelinehandy. The plan does not guarantee there will be no actual leftovers or shortages.
Frequently asked questions
How much food do I need for 50 people?
It depends on the menu, portions, yield, and uptake for each dish. Enter 50 people into your groups and review each row; we do not use a universal weight per guest.
Is the quantity raw or cooked?
The portion is what you want to serve. The yield converts that portion to the purchase base. An 80% yield means 800 g served for every 1 kg purchased; if you buy ready-to-eat food, use 100%.
Why does the cost appear incomplete?
An empty price is treated as unknown. The summary totals the entered prices and counts items to buy that lack a price; it does not assume they are free.
How do I calculate pizza and cake?
Use pieces as the unit: slices or servings. The package content can be 8 slices per pizza or the yield specified by the bakery. Adjust the portion sizes for each group.
Should I add the three scenarios together?
No. They are alternative attendance options using the same menu and stock. Buy for the scenario you settle on after reviewing RSVPs and conditions.
Is my data saved or sent anywhere?
It is not transmitted or automatically saved. Export the JSON project to reopen it; PDF and CSV files are generated locally on your device without registration.