Catering preparation calculator

Plan the right amount.
Serve with confidence.

Complete the event brief first, then build the menu and packing checklist. Drafts keep every detail so the team can continue later.

Event workflow

1. Event details
2. Menu & portions
3. Accessories checklist
4. Finalise & print staff pack

Event details

These details will print with the final kitchen and packing sheet.

Event brief

Event name Event date Guests Customer name Mobile no. Email address Location address Serving time Pickup / leave time Travel time Branch Allergen / dietary people notes Deposit paid?

Remaining amount?

Reference target800 g

Manual target / person

Achieved counted meal800 g

Difference0 g

Total counted prep80 kg

Waste allowance %Spillage allowance %Staff meals %Second servings %Other contingency %

Blank manual target uses 800 g (or the selected Dosa mode target). Counted categories scale proportionally; maximums apply and excess above a maximum is not counted. Kitchen allowances increase preparation only, never the customer portion. Dosas use one fixed recipe: 70 ml batter + 180 g potato + 60 ml sambhar + 30 ml coconut chutney = 340 g equivalent.

Main meal · included in target

Choose the menu

Target / Person is the master total. Category allowances and selected products redistribute automatically; use Manual only when you intentionally want to override the automatic result.

Archived Categories

Event packing

Accessories checklist

Choose Yes / No / N/A during planning. If Yes, add quantity and/or notes. On the event morning tick Done once packed.

0 done

Add checklist field

New fields become available on this and future events. Removing a template field does not erase it from already finalised event snapshots.