How many full trays of food for 25 guests?

In commercial catering, a standard Full-Size deep chafing pan (GN 1/1) holds 8.5 to 9.5 liters, feeding 20 to 25 entree servings. For 25 guests, you need 1 full-size pan per major entree (e.g. 1 full pan rice/biryani, 1 full pan meat curry) and half-size pans for side dishes.

What is the 4-hour rule and 2-2-2 rule for catering leftovers?

Per FSSAI guidelines, perishable cooked food between 5°C and 60°C must be consumed within 2 hours or discarded by 4 hours. The 2-2-2 rule: refrigerate within 2 hours, store at shallow 2-inch depth, and consume within 2 days.

How to Calculate Catering Plate Counts and Food Quantities for 100 to 1,000 Guests in Kolkata

Q: How much food to serve 100 guests?

For 100 guests in Kolkata: 8-9 kg raw Basmati rice (18-20 kg cooked), 3.5-4.5 kg dal, 125-135 pieces of Bhetki fish fillets (14-16 kg net), 22-25 kg raw bone-in goat meat for Kosha Mangsho (~15 kg cooked meat), 18-20 kg chicken, and 160-180 pieces of sweets.

Q: How much food for 25 guests?

For 25 guests: 2.2-2.5 kg raw rice (~5 kg cooked), 35 pieces of fish fry, 6 kg raw mutton (35-40 cooked pieces), 4.5 kg chicken, 75-80 breads (Kochuri/Paratha), and 45-50 pieces of sweets.

By Bishal Das | Catering Tips & Guides | 9 min read

Accurate guest estimation and food portion calculations in kilograms are the single most effective ways to save 20% to 30% on your wedding catering budget. Learn the exact Kolkata attendance formulas, portion charts for 100 and 25 guests, chafing tray capacities, and FSSAI food safety rules.

How Much Food to Serve 100 Guests?

For 100 guests: 8 to 9 kg raw Basmati rice (18-20 kg cooked), 3.5 to 4.5 kg dry pulses for dal, 14 to 16 kg net Bhetki fish fillets (125-135 pieces), 22 to 25 kg raw bone-in goat meat for Kosha Mangsho (15 kg cooked meat), 18 to 20 kg curry-cut chicken, and 160 to 180 pieces of sweets.

How Much Food for 25 Guests & Chafing Pan Trays?

For intimate 25-guest gatherings: 2.2 kg raw rice, 35 fish fry fillets, 6 kg mutton, and 1 Full-Size (GN 1/1) chafing pan per main entree (holding 8.5 to 9.5 liters, feeding 20 to 25 portions).

Food Safety: 4-Hour Rule & 2-2-2 Rule

FSSAI standards require perishable foods in the temperature danger zone (5°C to 60°C) to be discarded after 4 hours. Leftovers must be cooled within 2 hours, stored in containers no deeper than 2 inches, and eaten within 2 days.

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