Team meal planner
Plan who is eating, what to buy and how the meal will be served. Save your work and export a kitchen packet.
Who are you feeding?
Choose a meal format
Next: edit portions, yields, pack sizes and prices.
Build your shopping list
Start with ready-to-serve ingredient weights. Enter actual package sizes and prices. Alternative meals replace the standard main ingredient.
How this was calculated
Ready-to-serve grams = diners × grams per diner × (1 + allowance ÷ 100). Purchase grams = ready-to-serve grams ÷ (usable yield ÷ 100). Packages round up to whole packs. Cost uses those whole packs and your prices.
100% yield assumes the purchased product is fully usable as served. Enter a verified yield for drainage or trimming. Dry-to-cooked expansion is not modeled; use prepared-product weights. Cooking time, equipment capacity and nutrition adequacy are not calculated.
USDA · Food Buying Guide methods ↗ · Our assumptions and worked example