Buffet Portion Weight Per Guest
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Hot Protein (chicken, beef) | kg | — | ||
| Carb Sides (potato, rice) | kg | — | ||
| Salads + Vegetables | kg | — | ||
| Dessert | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Total food at a buffet: 350–420g per guest.
- Protein: 130–160g per guest. Sides: 130–180g. Salads: 60–90g. Dessert: 100–130g.
- Hot food refresh every 30 minutes — never let trays empty completely.
- For premium buffets, reduce quantity per item but increase variety.
Frequently Asked Questions
350–420g total. Self-service buffets need 18–25% more food than pre-plated buffets due to over-portioning by guests.
130–160g across all proteins (e.g., 80g chicken + 60g beef carvery). For seafood-heavy buffets: 180–220g.
€20–48 per guest in food cost depending on menu tier. Selling price typically €55–130 per guest after staff and margin.