Regular trays
Viands, pasta and vegetables
- Medium
- 3–4 people
- Large
- 7–8 people
Jojie's Party Food Planning Guide
How Many Food Trays Do I Need for a Party?
Start with your guest count, choose enough shared portions, and then divide the trays among the dishes your guests will enjoy. We’ll help you plan a practical order—para hindi bitin, without leaving you with far more food than your handaan needs.
Regular-tray planning rangeMedium tray: 3–4 people • Large tray: 7–8 people
Based on Jojie's current food tray sizesJojie's Planning Guide · Updated July 2026Last reviewed July 28, 2026
The quick answer
Plan with a serving range and leave room for buffet appetites
For our regular viand, pasta and vegetable trays, use a range of three to four people for a medium tray and seven to eight for a large tray. The lower number allows for guests who take fuller portions; the upper number may work when the table offers many other dishes.
Sa buffet, hindi pare-pareho ang kuha ng bawat guest. One person may choose more pasta, another may go back for a favorite ulam, while someone else may prefer rice and vegetables. For this reason, we recommend adding a 15% planning allowance instead of treating the highest serving estimate as a guarantee.
Count menu groups, not every dish as a separate full meal. Calculate all your ulam or viands as one combined pool, then divide the recommended trays among chicken, pork, beef or seafood. When rice, pasta and noodles are served together, plan them as a combined starch pool according to how many guests are likely to choose each one.
Recommended buffet starting pointGuests × 1.15Then match the target to tray serving ranges and round up to a practical combination.
Food tray calculator
Serving-size reference
Compare Jojie's current tray ranges before calculating
Choose the food type first because regular trays, party trays, Pancit and paella use different serving ranges. Calculate one menu group at a time rather than making every dish cover the full attendance.
Pancit and noodles
Three current serving ranges
- Small gathering
- 4 people
- Medium group
- 12 people
- Larger group
- 25 people
Paella
Three current serving ranges
- Small
- 4–5 people
- Medium
- 8–10 people
- Large
- 18–20 people
Estimate the trays needed for one part of your menu
Enter how many guests this part of the buffet should serve. Our calculator uses the 3–4-person medium and 7–8-person large ranges for regular trays, with a recommended 15% allowance for buffet-style serving.
Suggested starting point
3 trays
3 large trays
This combination provides approximately 21–24 combined main-dish portions for 20 guests, including a 15% buffet allowance. Divide the trays among your preferred viands.
Planning estimate: Our regular viand, pasta and vegetable trays use 3–4-person medium and 7–8-person large ranges. Our pancit and noodle trays come in sizes good for 3–4, 10–12 and 22–25 people, while our paella comes in sizes good for 4–5, 8–10 and 18–20 people. The allowance is a practical starting point, not a guarantee—the final quantity still depends on the menu mix, children, appetite levels, meal time and serving style.
Methodology and review
How this calculator works
Transparent estimates based on Jojie's listed serving ranges
How this calculator works: The estimates use the serving ranges currently published for Jojie's food trays. They are planning recommendations rather than guaranteed individual portions because appetite, menu variety and serving style differ by event.
The calculator does not assume that every dish must serve every guest. It estimates one menu group at a time so you can calculate combined viands separately from rice, pasta, pancit, vegetables, paella and per-piece items.
Start with the relevant serving range
Regular trays use medium and large ranges. Pancit, noodles and paella use the specific serving sizes currently listed for those dishes.
Apply your chosen allowance
The default adds 15% to the guest count. You can choose 10%, 20% or no allowance depending on appetite, attendance confidence and the role of the meal.
Find a practical combination
The calculator looks for a combination whose listed upper serving range covers the target, while favoring fewer trays and avoiding unnecessary excess where possible.
Review the complete menu
Use the result as a starting point, then check the number of dishes, adults and children, meal time, appetizers, desserts, and whether guests can return for seconds.
Guest-count guide
Suggested viand tray combinations for common handaan sizes
These examples calculate the combined viand trays for your guests—not the entire buffet. They use our 3–4-person medium and 7–8-person large serving ranges together with the recommended 15% buffet allowance. Divide the suggested trays among your preferred ulam, then plan rice, pasta, noodles, vegetables and per-piece favorites separately according to how many guests are likely to choose them.
| Guests | Suggested combination | Total capacity | How to use it |
|---|---|---|---|
| 10 | 1 large + 1 medium | 10–12 portions | Split between two dishes or choose a 10-person food order set. |
| 15 | 2 large + 1 medium | 17–20 portions | Divide across two or three dishes, or choose a prepared 15-person set. |
| 20 | 3 large | 21–24 portions | A convenient way to offer three different viands with leeway. |
| 30 | 4 large + 1 medium | 31–36 portions | Divide the trays among several dishes. |
| 50 | 7 large + 1 medium | 52–60 portions | Choose several flavors while keeping enough total portions. |
Sample planning scenarios
Worked example
Small birthday or family lunch for 15 guests
Two large trays and one medium tray provide approximately 17–20 combined viand portions, including the recommended 15% buffet allowance.
- Divide the three trays among contrasting chicken, pork, beef, seafood or vegetable dishes.
- Use rice as the main starch, then add a smaller pancit order when noodles are for variety rather than the whole meal.
- Count Lumpiang Shanghai, barbecue and similar favorites separately by piece.
- For the simplest route, compare Jojie's current ready-made sets for 15 people.
How the calculation works for real gatherings
Every handaan is different. These are planning examples, not fixed packages, so you can adjust the dishes according to your budget, occasion and guests.
10
Family salusalo
- One large and one medium tray provide approximately 10–12 combined viand portions.
- Choose two different main dishes for variety.
- Add rice, or choose a 10–12-person noodle size if noodles suit the occasion.
20
Birthday handaan
- Three large trays provide approximately 21–24 combined viand portions.
- Use one tray each for chicken, pork and beef or seafood, with buffet leeway included.
- Add the appropriate rice or noodle quantity and count appetizers by piece.
30
Office celebration
- Four large trays and one medium tray provide approximately 31–36 combined viand portions.
- Divide the five trays across several dishes.
- Use the higher allowance if attendance may increase or lunch is the event’s main activity.
50
Larger handaan
- Seven large trays and one medium tray provide approximately 52–60 combined viand portions.
- Spread the order across several crowd-friendly dishes.
- Confirm serving equipment, delivery timing and whether a full catering setup would be more practical.
Before ordering
Details that make your estimate more reliable
Tell us about the handaan you are planning. These details help us understand your guests, check the menu balance and suggest a more practical order.
Your food tray checklist
- Confirmed and possible guest count
- Number of adults and children
- Lunch, dinner, merienda or light gathering
- Preferred viands and dietary considerations
- Whether rice, noodles, appetizers and dessert are included
- Event date, location and preferred delivery time
- Available serving table, utensils and food warmers
- Chosen buffet allowance for appetite and attendance
Common planning mistakes
What can cause the estimate to fall short
- Counting every dish for the full guest count. Calculate all viands together and all starch choices together, then divide the portions according to the buffet menu.
- Using the highest serving estimate without leeway. The upper end of a range may not hold when several guests take larger portions or go back for more of the same paboritong ulam.
- Forgetting per-piece items. Barbecue, lumpiang and similar dishes should be counted by piece.
- Using the exact RSVP count when attendance is uncertain. A modest buffer can be useful when extra guests are possible.
- Overlooking serving logistics. Confirm the delivery window, serving utensils, table space and how hot or cold dishes will be held.
Keep delivered food at safe temperatures
Serve hot food at 60°C or warmer and cold food at 4°C or colder. Perishable food that is not temperature-controlled should not remain at room temperature for more than two hours—or more than one hour when exposed to temperatures above 32°C.
For detailed handling guidance, seeFoodSafety.gov’s four steps to food safety.
Let’s plan your order
Jojie's is based in Manila and serves Party Tray orders across Metro Manila, subject to the current delivery area, schedule and order requirements. Use your actual delivery location when asking us to confirm availability.
Tell us about your handaan
Share your occasion, guest count, location, budget and preferred dishes. We’ll help you check a practical combination from our current food tray menu—para may sapat na choices at hindi mabitin ang guests.