Catering portion guide
Plan on 5 oz of mashed potatoes per person as a side. Allowing for peeling loss, buy about 6 oz of raw potato per person: 50 guests needs about 15.5 lb finished from roughly 20 lb of raw potatoes.
Raw potatoes lose roughly 20 percent to peeling and trimming. Buy about 1.25 lb of raw potato for every 1 lb of finished mash.
Planning factor: 1.25x. For every 1 lb you want to serve, order about 1.25 lb of raw potatoes.
Order is what to buy as raw potatoes. Serves is what reaches the plate after trim and cooking.
| Guests | Order | Serves | Trays |
|---|---|---|---|
| 10 | 3.9 lb | 3.1 lb | 1 half tray |
| 15 | 5.9 lb | 4.7 lb | 1 full tray |
| 20 | 7.8 lb | 6.3 lb | 1 full tray |
| 25 | 9.8 lb | 7.8 lb | 1 full + 1 half trays |
| 30 | 11.7 lb | 9.4 lb | 1 full + 1 half trays |
| 40 | 15.6 lb | 12.5 lb | 2 full trays |
| 50 | 19.5 lb | 15.6 lb | 2 full + 1 half trays |
| 60 | 23.4 lb | 18.8 lb | 3 full trays |
| 75 | 29.3 lb | 23.4 lb | 3 full + 1 half trays |
| 100 | 39.1 lb | 31.3 lb | 5 full trays |
| 150 | 58.6 lb | 46.9 lb | 7 full trays |
| 200 | 78.1 lb | 62.5 lb | 9 full + 1 half trays |
These are standard food-service planning figures, not fixed constants. Real yield moves with cut, trim level, cooking method, and how long the food is held. Weigh your own results once and adjust the factor to your kitchen.
The catering food calculator takes your actual dish list and guest count and returns quantities, tray counts, and a cost range for the whole event.
Open the catering food calculator