Buffet pan planner
Translate an attendance count and serving weight into full kitchen pans.
Your inputs
Check each input. Use a number within its allowed range and step.
Give the kitchen a pan count and the spare portions above the planned buffer.
How many buffet pans should I prepare for my guests? View the worked example.
How this is calculated
Multiply guest count by cooked serving weight and add the percentage buffer. Divide the total kilograms by usable cooked weight per pan, then round up. Report only whole portions remaining after the buffer has been covered.
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