YACHTCHEF.LIFE • CHEF TOOL
Portion Calculator
Calculate professional food quantities based on your number of guests and service style.
Between 1 and 500
Pasta quantities refer to dry weight.
Leave empty to use the adjusted portion (200 g / guest).
Percentage of the purchased product that ends up on the plate (trim, bones, peel losses).
Extra quantity to protect against shortages.
10%
0%5%10%15%20%25%30%
Quantity to Purchase
2.64 kg
Total meat to buy for 12 guests
- Base Portion
- 200 g / guest
- Portion Used
- 200 g / guest
- Guests
- 12
- Net Quantity
- 2.4 kg
- After Buffer (10%)
- 2.64 kg
- Yield (100%)
- 2.64 kg
- Meal · Service
- Dinner · Plated
- Appetite
- Standard
Planning guide only. Adjust quantities according to menu composition, guest profile, product yield, bone-in products, dietary requirements and chef experience.
Meat · 200 g base
Adjusted to 200 g / guest after style & appetite.