Enter your headcount, pick what you are serving, and get kitchen-friendly quantities in pounds, ounces, and counts. Plan about 5.5 oz of cooked meat per guest for a taco bar and 6 oz for BBQ, three tortillas or 1.15 buns per guest, and roughly 4 oz per guest for each side. Children count as 0.65 of an adult portion, and a 5 to 10 percent buffer protects the end of a buffet line. These are planning estimates — appetite, event length, age mix, menu variety, and serving style change actual consumption.