Calculate Servings
Calculating servings can be tricky because individual appetites vary. In addition, people eat different amounts at lunch and dinner, in small groups and large groups, at early mealtimes and at later ones, and in company where they are comfortable versus groups where they are less relaxed. Fortunately, there are benchmarks and calculations that give you an idea of a typical serving size, which you can use as a starting place to assess whether you are preparing an appropriate amount of food. Add this to my Recipe Box.
Instructions
1. Measure the total volume of food available. If you know the volume of your pots and mixing bowls, estimate quantities by judging by eye what percentage of the pot or bowl is full. For example, if you are working with a 20-quart pot and it is 2/3 full, then estimate that it contains 13 quarts of food.
When estimating using mixing bowls, take into account the shape of the bowl: most bowls are wider at the top so if they are filled to a third of their height, they only really contain about 1/4 of their total volume. If you are uncertain about the quantity of food in a bowl, transfer the food to a container which makes it easier to judge, such as a pot of uniform width or a calibrated food grade bucket.
2. Multiply the number of quarts you have measured by 32 to calculate the total number of ounces you have on hand. Divide the total number of ounces by eight to calculate the number of cups. If your meal consists of three different items, then a cup of each one is a generous serving. If your meal consists of more items, adjust your serving sizes downward so that the total amount of food available for each person equals about 3 cups. For example, if there are four items on the menu, then divide the total number of ounces by six to calculate the number of 6-ounce servings available.
3. Adjust the number of servings you have calculated, depending on whether you expect the group to be extremely hungry or only mildly hungry. People tend to eat more for dinner than for lunch, and at later mealtimes rather than early ones. They also tend to eat more when they are comfortable, such as at gatherings of close friends rather than at business meetings when they are trying to impress one another. Use these considerations to gauge your margin of error: If you are a bit shy of the quantity you need but it will be an early meal, you will probably have enough food. Similarly, if you are feeding people at a late meal following an athletic activity, make sure you have extra food.
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