Count by session
Plan each meal on its own head-count. Morning tiffin, lunch and reception guests overlap only partly. Run this calculator once per session.
Sri Venkateswara Catering Service
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Free tool · General planning guide
Food Quantity Calculator for Any Function
For a banana leaf lunch, plan about 80 g raw rice, 100 ml sambar, 80 ml rasam and 120 ml buttermilk per guest, then add a buffer. Enter your head-count for the full list for tiffin, lunch or dinner.
- Tiffin, lunch and dinner
- Banana leaf or buffet
- Rice, sambar, sweets and more
Work out your quantities
Meal
Service style
These are general planning rates used across South Indian catering, not our own recipe quantities. Portion sizes differ between caterers, so ask for ours in your quote. A buffet uses about 10% more food than banana leaf service because guests serve themselves. Round up to the next full vessel or tray when you order.
Five rules that stop you running short or over-ordering
Raise it for a young crowd
Reception and party crowds eat more starters, biryani and dessert than a morning pooja crowd. Use the Heavy setting for them and Light for early pooja tiffin.
Buffet needs more than leaf service
On a banana leaf servers control portions. On a buffet people take freely, so plan about 10% more, mostly of popular items.
Do not forget the helpers
Add the family helpers, cooks, musicians, photographers and drivers to the head-count. They eat too.
Round up to full vessels
Caterers cook in large vessels. Order in whole vessels, not exact kilograms, and ask how extra plates are handled on the day.
Your numbers, our menus
Once you know the quantities, pick a menu and see the per-plate price. Our menus are quoted per plate, so you pay for the plates you confirm, not for kilograms.
Frequently Asked Questions
How much rice do I need per person for a wedding lunch?
For a banana leaf lunch, plan about 80 g of raw rice per guest, which cooks to roughly 200 g. For 300 guests that is about 24 kg of raw rice before buffer. Add more if variety rice or biryani is also on the menu.
How much sambar and rasam per person?
A common planning rate is 100 ml of sambar and 80 ml of rasam per guest for a lunch. For a morning tiffin, sambar goes up to about 120 ml because it is served with idli, vadai and pongal.
How many idlis per person for a function?
Plan about 3 idlis per guest when idli is one of several tiffin items, and more if it is the main item. A light morning pooja crowd eats less than a wedding crowd that has travelled early.
Should I add a buffer to the guest count?
Yes. A 5 to 10 percent buffer covers late arrivals, helpers, musicians and photographers. Buffets need more food than banana leaf service because guests serve themselves.
Are these your kitchen quantities?
No. They are general planning rates so you can check any caterer’s quote. Ask us for our own quantities per item when we quote your menu.
Want us to plan the plates for you?
Tell us your guest list and the sessions of your function. We suggest plate counts for each session as part of your quote.