How do I calculate food quantities for a festival food stall?
First-time stall owners often guess ingredient amounts blindly and end up either with massive food wastage from overpreparing or running out entirely. Because footfalls reach thousands per day, lacking a reliable conversion for portions per attendee makes it impossible to judge demand or prevent steep losses.
What people tried
Every workaround mentioned in the threads below. We haven’t tested any of them — and nobody here is claiming they worked.
- 1Asking experienced vendors on forums for advice
- 2Guessing quantities based on expected footfall
- 3Asking online forums for estimation help
- 4Breaking down items by bite size and serving style
In their words
Unedited, grouped by where they were said, most upvoted first within each place, each linked to the thread it came from.
“I’m planning to set up my first-ever food stall at a Navarathri dance fest in central Bangalore, with an expected footfall of 7,000+ people per day.”source ↗
“I’m thinking of serving Chinese/Indo-Chinese food, but I’m unsure about how much to prepare and whether I can realistically sell out.”source ↗
“It’s my first time and I don’t want to massively overprepare and end up with a lot of wastage!”source ↗
Where this came up
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