Methodology
Last updated: February 19, 2026
FeedMyGuests calculators use a consistent framework so results remain predictable across food types, drink types, and guest-count pages.
Publisher: FeedMyGuests Editorial Team. Contact: contact@feedmyguests.com.
1. Core Formula
For each item, the base estimate is:
Guests x servings per person = total servings needed
Then we convert servings into purchasable units:
Total servings / servings per unit = units to buy (rounded up)
2. Inputs Used
- Default servings per person for each food or drink
- Servings per unit (pizza, tray, bottle, package, etc.)
- Minimum and maximum unit prices for cost ranges
- Optional scenario modifiers (light appetite, hungry crowd, serving other foods)
3. Scenario Adjustments
Interactive pages support event-specific adjustment modes:
- Light appetite: Lower baseline for mixed menus or short events
- Normal appetite: Default planning mode
- Hungry guests: Higher baseline for longer or high-energy events
- Serving other food: Reduced share when item is one part of a larger menu
4. Price Estimate Method
Cost ranges are estimated by multiplying required units by stored low/high unit-price bands. These ranges are guidance values, not vendor quotes.
5. Quality Controls
- Canonical URL and indexability validation in build checks
- Internal link integrity checks across generated pages
- Template-level consistency checks for headings and metadata
- Periodic content audits to reduce repetitive or low-value pages
6. Limitations
Results are estimates. Actual needs can vary based on factors such as:
- Guest demographics and appetite profile
- Event duration and service style
- Time of day, weather, and number of other menu options
- Regional pricing and vendor packaging differences