Catering portion guide
Plan on 3 slices of pizza per person, which is about 3/8 of a standard 8-slice large pie. For 20 guests that is 60 slices, or roughly 8 large pizzas.
Planned at finished weight, so what you make is what you serve.
| Guests | Order | Serves |
|---|---|---|
| 7 | 21 slices | 21 slices |
| 8 | 24 slices | 24 slices |
| 10 | 30 slices | 30 slices |
| 12 | 36 slices | 36 slices |
| 15 | 45 slices | 45 slices |
| 20 | 60 slices | 60 slices |
| 25 | 75 slices | 75 slices |
| 30 | 90 slices | 90 slices |
| 40 | 120 slices | 120 slices |
| 50 | 150 slices | 150 slices |
| 75 | 225 slices | 225 slices |
| 100 | 300 slices | 300 slices |
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