Kitchen & Home

Three topics that keep coming up when you host at home.

How much meat, ice, and beer a backyard BBQ actually needs. For small Sunday afternoons and bigger Saturday parties.

All party-drinks and single-recipe tools in one place – ice, mixers, Aperol, Hugo. Pick the calculator that matches your question.

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Cheese & Fondue

What a raclette, fondue or cheeseboard evening actually needs — from a small appetizer setup to cheese as the main course.

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Hosting math is harder than it looks

Most food planning fails before anyone opens the fridge. Not because the estimate was too far off — because it assumed the wrong group. "Seven ounces per person" is a sensible average for ten identical hungry adults. That group doesn't exist. There are kids who eat half that, vegetarians who need a completely different protein, people who fill up on chips before the main course, and someone who was never going to eat more than four bites of steak regardless of what was planned.

The math also shifts based on how long the evening runs, what's coming out of the kitchen alongside the main, and whether it's 95°F (35°C) outside or a cool October evening. Those factors don't fit in a single rule — but they're not complicated once you account for them explicitly.

What you can figure out here

This section covers three types of kitchen math that come up repeatedly when hosting at home:

BBQ and grilling. How much meat for a mixed group, which cuts leave the fewest leftovers, how sides and event length change the total, and what vegetarians need as a planned main — not an afterthought. The grilling section works through all of it.
Cheese and fondue. Portion logic for evenings where cheese is the main course: raclette amounts per person, fondue quantities, cheeseboard totals, and how bread and condiments shift what people reach for. The cheese & fondue section covers that math.
Drinks and beverages. How much beer, wine, soft drinks, and ice for a given group size, event duration, and temperature — including the first-hour spike that catches most hosts short. The beverages section handles the quantities.

Where cooking estimates go wrong

Three problems explain most of the overcooking and undercooking:

Purchased weight isn't edible yield. Ribs and chops are 30–40% bone. A bone-in chicken thigh loses another 25% to fat and moisture during cooking. Pulled pork shrinks 35% from raw to finished. Planning 7 oz (200 g) of spareribs per person delivers about 4 oz (120 g) of edible meat — noticeably less than the shopping math suggests.
Recipe scaling isn't linear. Doubling most dishes works. Tripling is where spices become overpowering, leavening in baked goods goes wrong, and cook times stop making sense. Volume-based recipes adapted between US and European cup sizes also drift enough to matter in baking — a US cup is 237 ml, an Australian cup is 250 ml.
The "per person" rule assumes one type of person. Any average treats the group as identical. It's wrong by design for a table that's actually mixed — adults and children, meat eaters and vegetarians, big appetites alongside small ones. The only reliable fix is to break the estimate down by actual composition rather than apply a single multiplier to the headcount.

What actually moves the numbers

Five factors shift any food estimate more than adding or removing one guest:

Kids under 12 eat 30–50% less than adults — and they eat from an almost completely different selection (sausages and small portions, not steak and full plates). Planning for kids as small adults consistently produces wrong quantities of the wrong things.
Dietary restrictions add, they don't subtract. One vegetarian doesn't mean one portion less of meat. It means a full vegetarian main — halloumi, veggie skewers, stuffed mushrooms — that competes with the main course in timing, grill space, and planning complexity.
Heavy sides reduce protein demand by 15–20%. Potato salad, coleslaw, and three types of bread fill people up. The same group at a minimal cookout (just buns and ketchup) eats noticeably more meat. The sides plan and the main course plan need to be made together, not separately.
Event duration multiplies consumption. An eight-hour summer cookout and a two-hour dinner with the same headcount don't need the same amount of food. All-day events need 30–40% more because people eat across multiple phases, not a single meal.
US and European baselines differ. American portion expectations at a cookout run 14–18 oz (400–500 g) per adult; European garden grilling typically runs 10–12 oz (300–350 g). If guests are coming from a different food culture, the base number shifts before any other adjustments.

Finding the right starting point

If the evening is built around the grill — meat types, quantities, timing, vegetarian backup — the grilling & BBQ section is the place to start.

If cheese is the main act (raclette, fondue, a board for a crowd), the cheese & fondue section covers amounts, bread ratios, and what guests actually reach for first.

If the main logistics problem is drinks — how much beer, wine, or soft drinks for a particular group and evening length — the beverages section handles that math.

When estimation tools make sense

Quick mental math works for small, familiar groups. It starts breaking down when:

The group is 8 or more. Composition effects — a few kids, a vegetarian, different appetite levels — compound past what mental math handles reliably.
Dietary needs are mixed. Once you're running two separate mains (one for meat eaters, one for vegetarians), the totals need explicit tracking.
The event runs longer than two hours. Phased consumption doesn't follow a simple per-person average; the grazing dynamic needs to be built into the estimate.
You're hosting people you don't know well. Office parties, neighbors, friends-of-friends — the shortcut of "knowing your guests" requires knowing them.

Frequently asked questions

How do you estimate food portions for a group?

Start with a per-person average for the food type, then adjust for group composition: kids at roughly 50% of adult amounts, vegetarians needing a full separate main rather than a deduction, and substantial sides reducing the main-course demand by 15–20%. Headcount alone gives you the wrong number for almost every mixed group.

Why do recipes fail when you scale them up?

Spices, salt, and acids don't scale proportionally — doubling most savory dishes works, but tripling requires taste-adjusting rather than just multiplying. In baking, scaling past 2× often breaks leavening ratios, changes bake time, and needs pan size adjustments. The safest approach is to make two separate batches rather than one oversized one.

How much more food do you need for an all-day event vs a 2-hour party?

Plan 30–40% more for events running 8+ hours. People eat across multiple phases — a first round, a second round, a picking phase late in the evening — rather than one meal. Ice and cold drinks are usually the tightest bottleneck at all-day summer events, not food.

What's the practical difference between metric and imperial in cooking?

For most cooking, the differences are small enough to round. In baking they accumulate: a US cup is 237 ml, an Australian cup is 250 ml. Recipes that use volume for dry ingredients (flour, sugar) are the ones that drift most when converted. Weighing everything in grams removes the ambiguity entirely — a kitchen scale is the most reliable fix.

How do you plan food for a group with dietary restrictions?

Treat each dietary restriction as a separate planning track, not a deduction from the main. A vegetarian needs their own full main — 7 oz (200 g) of halloumi, a substantial veggie skewer portion — their own grill space or timing, and ideally a heads-up before the event that they're covered. "They can eat the sides" is a plan that reliably fails after 9 PM when the bread runs out.