We have a secret: Planning how much food to serve at a party doesn’t have to be daunting! In fact, with our easy charts, you’ll be able to make sure all plates and glasses are full while having time to enjoy the festivities yourself. (These impressive slow cooker recipes can also help.)
Here’s a quick guide to how many drinks and how much food to stock, course by course.
Appetizers
On average, each guest will have about six appetizers, although this number may double if it’s a cocktail party. You want enough to keep your guests satisfied, but not so many that their appetites will be ruined. (Here are some crowd-pleasing apps made in 15 minutes or less.)
Pro tip: Stock up on bulk items like nuts, pretzels and olives that guests can munch on when they arrive!
| Guests | Appetizer |
| 5 | 30 appetizers |
| 10 | 60 appetizers |
| 20 | 120 appetizers |
| 50 | 240 appetizers |
Entrees and Sides
The main event! Remember, the more options you have available, the smaller each portion size will generally be.
- Poultry, fish or meat: 6 ounces per serving.
- Grains: 1.5 ounces as a side dish, 2 ounces as a main dish casserole.
- Potatoes: 5 ounces.
- Vegetables: 4 ounces.
- Beans: 2 ounces.
- Pasta: 4 ounces (main dish-less for a side dish).
- Green salad: 1 ounce, without dressing.
- Bread such as buns, rolls, tortillas or corn bread: 1 to 2 pieces (or more if each piece is small)
Our favorite party foods are easy to make, too.
Desserts
We know that no matter how filling dinner was, there’s always room for dessert.
- Cake, tart, pastry: 1 slice per guest.
- Creamy desserts: 4 ounces.
- Ice cream: 5 ounces.
| Guests | Cake/Tart/Pastry | Creamy Dessert | Ice Cream |
| 5 | 5 slices | 20 oz. | 25 oz. |
| 10 | 10 slices | 40 oz. | 50 oz. |
| 20 | 20 slices | 80 oz. | 100 oz. |
| 50 | 50 slices | 200 oz. | 250 oz. |
We have so many dessert ideas!
Drinks
We can’t decide which would be worse: running out of dinner or running out of drinks. Several factors govern ensuring that everyone stays, ahem, hydrated, including the type of party, its duration, where it will be held and your guests’ preferences. These general guidelines are for parties that are two hours long. If you offer more than one type of alcohol, you can get away with buying less per type.
- Ice: 1 pound per person (more if it’s a summer party).
- Wine: One bottle of wine for every two adult guests. It’s best for white to outnumber red, especially in the summer.
- Beer: Two servings per guest for the first hour, and then one for each additional hour.
- Champagne: 1.5 glasses per person for a premeal cocktail, three glasses per person at dinner. (We like to vary up the typical glass of bubbly by making a champagne punch.)
- Spirits: Three drinks per person. You’ll get about 17 drinks per bottle.
- Liqueurs and Post-Dinner Drinks: One drink per guest, 15 drinks per bottle
- Nonalcoholic beverages: One drink per person if alcohol is provided, three per person if alcohol isn’t. (Here are some grown-up mocktails.)
Here’s How Much To Buy (Note: we’re assuming you’re only serving one type of alcohol. If you’re offering more, then reduce the amount of each type)
| Guests | Wine | Beer | Champagne | Spirits | Liqueurs | Nonalcoholic | Ice |
| 5 guests | 3 bottles | 15 bottles | 3 bottles | 1 bottle | 1 bottle | 5 (if alcohol provided)/15 (if not) | 5 lbs |
| 10 guests | 5 bottles | 30 bottles | 3 bottles | 2 bottles | 1 bottle | 10/30 | 10 lbs |
| 20 guests | 10 bottles | 60 bottles | 10 bottles | 4 bottles | 2 bottles | 20/60 | 20 lbs |
| 50 guests | 25 bottles | 150 bottles | 25 bottles | 9 bottles | 4 bottles | 50/150 | 50 lbs |
Luckily, spirits don’t go bad once open, so if something doesn’t get drunk, you can save it for the next party. Still, don’t open anything you don’t need to-you don’t want to have several half bottles of wine left over.
Making sure that you have enough servings to keep all guests happy-especially if they go back for seconds or thirds-is key to pulling off a party they’ll fondly remember down the road. Keep in mind that our estimates are nearly exact, but a good rule of thumb is to round up from these and err on the side of having too much-and we doubt you’ll complain if you end up with a few leftovers. (And if you do, here’s how to repurpose them!)
Get Cooking With These Dinner Recipes to Feed Your Crowd
Buffalo Chicken Lasagna
This recipe was inspired by my daughter's favorite food—Buffalo wings! It tastes as if it came from a restaurant. —Melissa Millwood, Lyman, South Carolina
Mini Barbecue Meat Loaves
I gave classic meat loaf a tasty twist by adding barbecue sauce. My kids usually get bored with beef entrees, but they keep asking for this dish. It's become a dinner staple at my house. —Vicki Smith, Okeechobee, Florida
Green Chili Beef Burritos
Recipes that are leaner in fat and calories—like the one for these burritos—helped me lose 30 pounds! The meat is so tender and delicious. —Shirley Davidson, Thornton, Colorado
Slow-Cooked Pizza Casserole
A friend from church gave me the recipe for this satisfying slow-cooked casserole. It's always one of the first dishes emptied at potlucks, and it can easily be adapted to personal tastes. —Julie Sterchi, Campbellsville, Kentucky
Southwestern Casserole
I've been making this mild family-pleasing casserole for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. —Joan Hallford, North Richland Hills, Texas
Slow-Cooked Chunky Chili
Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days. —Margie Shaw, Greenbrier, Arkansas
Bratwurst Supper
After trying a few bratwurst recipes, I've found this meal-in-one is ideal for camping since it grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. —Janice Meyer, Medford, Wisconsin
Fruit-Pecan Pork Roast
This spectacular roast was a huge hit with members of the cooking club I belong to. The sweet, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It's a family favorite for special occasions and holidays. -Gay Flynn, Bellevue, Nebraska
Southern Seafood Gumbo
I tasted a similar dish at a local restaurant and later duplicated it pretty closely. I trimmed it down a bit and no one in my family seemed to mind. —Susan Wright, Champaign, Illinois
Chicken Burritos
This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho.
Favorite Chicken Potpie
Chock-full of poultry, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. This recipe for chicken pot pie is perfect for company or a potluck. —Karen Johnson, Bakersfield, California
Best Lasagna
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
Pepper Sausage Pizza
Fresh spinach gives this recipe a tasty twist. That leafy green plus yellow peppers, snow-white mushrooms and tomato sauce make this a colorful addition to your pizza buffet table. —Taste of Home Test Kitchen
Teriyaki Pineapple Drumsticks
We have a large family and throw big parties, so I look for ways to free my husband from the grill. Roasted drumsticks keep everyone happy. —Erica Allen, Tuckerton, New Jersey
Cheesy Spinach-Stuffed Shells
This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. —Laci Hooten, McKinney, Texas
Lime-Chipotle Carnitas Tostadas
Here's a great recipe for your next weeknight dinner. Set out various toppings and garnishes so your family members can custom-make their own tostadas with the lime-kissed shredded pork. —Jan Valdez, Chicago, Illinois
Church Supper Spaghetti
Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm. —Verlyn Wilson, Wilkinson, Indiana
Brown Sugar Pineapple Ham
With just four ingredients, this pineapple glaze for ham is straightforward and simple — just what you're looking for in a holiday ham with easy steps. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Stuffing & Turkey Casserole
This is a plate full of love, comfort and goodness. —Debbie Fabre, Ft Myers, Florida
Hearty Pasta Fajioli
Here's an Italian favorite. Spaghetti sauce and canned broth form the flavorful base. —Cindy Garland, Limestone, Tennessee
Golden Apricot-Glazed Turkey Breast
Basted with a simple glaze, this wonderfully moist and tender turkey bakes to a lovely golden brown. Make it the centerpiece of your holiday table; guests will be glad you did. —Greg Fontenot, The Woodlands, Texas
Slow Cooker Spaghetti & Meatballs
I’ve been cooking 50 years and this dish is still one that guests ask for frequently. My No. 1 standby slow cooker meatballs recipe also makes amazing hero sandwiches, and the sauce works for any pasta. —Jane McMillan, Dania Beach, Florida
Honey Chipotle Ribs
Nothing's better than having a sauce with the perfect consistency for slathering. Here's one that'll ensure a lip-smacking feast. Make the sauce up to a week ahead. —Caitlin Hawes, Westwood, Massachusetts
Freezer Burritos
I love burritos, but the frozen ones are so high in salt and chemicals. So I created these. They're great to have on hand for quick dinners or late-night snacks—I've even had them for breakfast! —Laura Winemiller, Delta, Pennsylvania
Firehouse Chili
As one of the cooks at the firehouse, I used to prepare meals for 10 men. This chili recipe was among their favorites. —Richard Clements, San Dimas, California
Glazed Spiral-Sliced Ham
In my mind, few foods in a holiday spread are as tempting as a big baked ham. I always hope for leftovers so we can have ham sandwiches in the following days. —Edie DeSpain, Logan, Utah
Greek Zucchini & Feta Bake
Looking to highlight your meal with something light, indulgent and golden on top? Turn to this Greek-style egg bake. —Gabriela Stefanescu, Webster, Texas
Double-Duty Layered Enchilada Casserole
Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. —Molly Butt, Granville, Ohio
Burrito Lasagna
A friend showed me how to make stacked enchiladas years ago. I took it even further to create this filling casserole. I serve it with Mexican corn or chips and dip. I love the rave reviews I get every time I make it. —Deana Briggs, Maud, Texas
Orange-Glazed Pork Loin
This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub and a glaze sparked with orange juice are also outstanding on pork chops. —Lynnette Miete, Alna, Maine
Favorite Barbecued Chicken
What better place to find a fantastic barbecue chicken than Texas, and that’s where this one is from—it’s my father-in-law’s own recipe. We’ve served it at many family reunions and think it’s the best! —Bobbie Morgan, Woodstock, Georgia
Slow-Cooked Loaded Potato Soup
I put a twist on one of my favorite comfort foods that my grandmother used to make. I look forward to passing this down to my kids. —Jamie Chase, Rising Sun, Indiana
Taco Meat Loaves
We live in Texas and love the Southwest style of cooking. This recipe spices up plain ol’ meat loaf so it tastes like a filling for tacos. —Susan Garoutte, Georgetown, Texas
Cabbage Roll Casserole
I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia
Easy Stuffed Shells
I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. —Dolores Betchner, Cudahy, Wisconsin
Balsamic Roast Chicken
When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska
Chicken Cordon Bleu Bake
I got this recipe from a friend years ago. I freeze several half recipes in disposable pans to share with neighbors or for when I'm pressed for time myself. —Rea Newell, Decatur, Illinois
Polish Casserole
When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use most any pasta that will hold the sauce. —Crystal Bruns, Iliff, Colorado
Spicy Goulash
Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my goulash recipe. Even the elbow macaroni is prepared in the slow cooker. —Melissa Polk, West Lafayette, Indiana
Baked Beef Tacos
We give tacos a fresh approach by baking the shells upright in refried beans and tomatoes. The bottom gets soft, and the top stays crisp and crunchy. —Patricia Stagich, Elizabeth, New Jersey
Eggplant Sausage Casserole
If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. —Carol Mieske, Red Bluff, California
Greek Salad Ravioli
Turn the fresh flavors of a Greek salad into a warm dish for cold winter nights. I like to make a large batch, freeze them, then simply drop them into simmering water for dinner in about five minutes! —Carla Mendres, Winnipeg, Manitoba
Bacon Cheeseburger Tater Tot Bake
Roll your burgers, cheese and taters all into one. It's the perfect dish to bribe your kids; homework, chores, piano practice—consider them done! —Deanna Zewen, Union Grove, Wisconsin
Authentic Cajun Gumbo
I learned to cook in Louisiana and I love to cook Cajun food. This chicken oyster gumbo is one of my favorites. —Paul Morris, Kelso, Washington
Nikki's Perfect Pastitsio
My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.—Nikki Tsangaris, Westfield, Indiana
Red Lentil Soup Mix
Give your friends the gift of good health. Red lentils are a protein powerhouse, and loaded with folate, iron and fiber. Oh, and this soup tastes amazing, too. —Taste of Home Test Kitchen
Garlic Bread Pasta Torte
My kids love to stuff spiral pasta inside bread for a clever dinner torte. We save the bread crusts to make garlicky croutons for salad. —Melissa Birdsong, Waleska, Georgia
Meaty Arugula Pizzas
When I was growing up, my mom always made homemade pizza every Friday night. We'd watch a movie as a family or have friends over, too. Now that I'm married, I carry on the pizza tradition. —Morgan Harvey, Longview, Washington
Hearty Beef & Vegetable Soup
When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. —Sue Straughan, Prattville, Alabama
Beef Tenderloin with Sauteed Vegetables
This is the most elegant, tender beef. It’s made the classic French way—so easy! —cleo gonske, redding, California