Hochzeits-Essensrechner: Wie viel Essen pro Person?

Nutze den Rechner, um Essensmengen pro Gast passend zur Art deines Empfangs zu planen.

Empfangsdetails

Erwartete Gaestezahl

100 guests

Dauer des Empfangs

5 hours

Servierstil

Adds a stronger per-person buffer because guests tend to self-serve larger portions.

Essensservice

Vorspeisen pro Gast

4 pieces

Cocktail hour before dinner usually needs 6 to 8 pieces per guest.

Dessert-Puffer

10% extra

Adds a small cushion for cake slices, dessert table portions, or vendor meals.

Spaetnachtsnack-Abdeckung

30% of guests

Useful for longer receptions, after-parties, and open bars.

Dein Essensplan

Total Food Estimate

120 lbs

About 1.20 lbs per guest for a buffet dinner

Appetizer Pieces

400

4 per guest, about 8 trays

Protein Estimate

51 lbs

About 7 oz per guest, 115 entree servings

Sides

79 lbs

250 side servings at about 5 oz each

Salad & Bread

111 / 150

Salad servings / bread or rolls

Dessert Servings

111

10% buffer for cake or dessert table portions

Late-Night Snacks

30% guest coverage

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Wie viel Essen pro Person bei einer Hochzeit

A practical starting point is about one pound of total dinner food per wedding guest, plus appetizers, dessert, and any late-night snacks. Buffet and family-style receptions need more overage than plated dinners because guests portion their own plates and may sample more options.

Use this wedding catering calculator as a planning baseline before speaking with your caterer. It is built for long-tail planning questions like how much food for 50 wedding guests, 100 wedding guests, 150 wedding guests, or 200 wedding guests, then adjusts the estimate for plated, buffet, family-style, or cocktail receptions.

Dinner Food

About 1 lb per guest

Increase for buffet and family-style service.

Protein

6-8 oz per guest

Use more for buffet lines or hearty menus.

Appetizers

6-8 pieces per guest

Use 10-14 pieces if there is no full dinner.

Dessert

1 serving per guest

Add a small buffer for dessert tables.

Final catering quantities should account for children, vendor meals, cultural meal traditions, dietary restrictions, and your venue timeline.

Haeufige Fragen

For a full wedding dinner, plan around 1 pound of total food per person before service-style adjustments. A plated dinner can stay close to that baseline, while buffet and family-style meals usually need 10% to 20% more food.

For a cocktail hour before dinner, 6 to 8 appetizer pieces per guest is a common planning range. For a cocktail-style reception without a full meal, plan closer to 10 to 14 pieces per guest.

Yes. Buffets typically need more overage because guests serve themselves and portion sizes vary. A 15% to 20% buffer is a practical starting point.

For dinner service, plan roughly 6 to 8 ounces of protein per guest. This calculator uses 7 ounces as a midpoint, then adjusts the total for plated, buffet, or family-style service.

For 100 wedding guests, a full dinner usually starts around 100 pounds of total food, plus appetizers and dessert. A buffet may need closer to 115 to 120 pounds of dinner food, while a plated meal can stay closer to 100 to 105 pounds.

Late-night snacks are helpful for longer receptions, after-parties, and open bars. A common estimate is enough for 25% to 40% of guests, depending on the crowd and schedule.