Start with the guest list
Count everyone expected, including children, then check for tentative replies. The calculator uses half an adult portion for each child for mains and sides, and a full drink count for every guest. That is a planning convention you can change by adjusting the per-person inputs, not a nutritional rule.
If the group includes people with unusual appetites or dietary needs, build a separate note for them. A single number cannot capture every guest.
Decide what a “main” means
The tool counts main servings, not pounds of raw meat. A serving might be a burger, a plant-based sandwich, or another menu item you choose. Set one to three servings per adult equivalent based on how many options you expect people to take.
If you have several main types, divide the total by your actual RSVP preferences. Do not assume every guest wants one of each option.
Adjust sides and drinks
Prepared sides are estimated in ounces and converted to pounds for shopping. This does not include trimming, cooking loss, or packaging size. Read labels and round to the packages sold locally.
Drinks are counted per guest, not by adult equivalent. Include water and consider the length and weather of the event when changing the drinks-per-guest assumption.
Review the buffer
The extra buffer covers modest uncertainty; the default is ten percent and can be set from zero to fifty. A larger buffer may increase waste. Compare the estimate with known preferences, then write a menu-specific list.
The tool creates a text download and printable summary. It does not order food or store guest details. Food-safety decisions need the linked USDA guidance.
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