Which quantities, denominations and shifts can you prepare?

This is our own rule of thumb, not a sales forecast: guests × hours × rate per guest-hour × temperature factor × 1.15 planning and refill buffer. The base values are editorial starting assumptions, not industry or consumption standards.

Per guest-hour the calculator assumes 0.18 L beer, 0.02 L wine and 0.16 L soft drinks for a morning gathering; in the evening 0.22 L, 0.04 L and 0.14 L. In hot weather the factors are 1.10 / 0.90 / 1.30, in cool weather 0.90 / 0.95 / 1.15 (beer / wine / soft drinks).

Example: 180 guests × 5 hours at a hot evening event produce 250.47 L beer (2.50 hl), 37.26 L wine (0.37 hl) and 188.37 L soft drinks (1.88 hl). Litre and hectolitre figures are rounded to two decimals; calculations use unrounded values, so rounded parts may differ slightly from a rounded total.

The guest mix, actual serving sizes, range, programme breaks and take-away behaviour are not modelled individually. Check delivery containers, returns and cooling capacity yourself; do not order from the calculated value alone and plan water and non-alcoholic options independently.