Too many of you are cooking for 25 when 12 RSVPed.
That’s why hosting feels expensive. Not because people don’t want to bring anything — but because nobody sets the rules. You, as the host, can keep flavor high and waste low if you tell people what to bring, how much to make, and about how much to spend.
This is the system.
Why Potlucks Go Wrong
Most potlucks fail for the same 3 reasons:
- Everyone brings carbs.
- Everyone cooks like they’re the only person cooking.
- The host overspends “just in case.”
You don’t need more food. You need potluck math — sizing, categories, and per-guest budgets.
The 0.75 Rule (This Is the Secret)
At a real potluck, people sample, not shovel. So you don’t need every dish to feed the full guest list.
Formula:
Target servings per dish = total guests × 0.75
Example: 14 guests × 0.75 = ~10
So you tell everyone: “Make enough for 8–10.”
That one instruction cuts your leftovers in half.
Dietary Roll Call
Vegetarian / gluten-free / no pork? Tell the host so we can slot you in.
Goal: 1 veg main, 1 GF side, 1 non-dairy dessert — not 6 random dishes nobody eats.
Build the Menu by Category (Not by Hope)
If you don’t assign categories, you will get 3 pasta salads, 2 cookie trays, and no protein.
For about 10–16 people, use this layout:
1. Mains (host controls)
- 1 protein-heavy main (chicken, meatballs, chili, curry, pulled pork, hearty veg)
- 1 crowd-friendly main (baked ziti, jambalaya, rice dish, mac if that’s your crowd)
2. Sides (guests bring)
- 1 starchy side (potatoes, pasta salad, rice)
- 1 green/bright side (slaw, salad, roasted veg)
- 1 “fun” side (cornbread, plantains, chips + queso)
3. Dessert
- 1 dessert for 10–12 (brownies, banana pudding, sheet cake)
- Optional: 1 fruit platter
4. Drinks
- 1 gallon per 8–10 people or 1 two-liter per 4 people
- Water always available
That gives you variety without making 12 dishes yourself.
Potluck Dish Sign-Up
Pick ONE category and make it for 8–10 people.
-
- 🟧 Main (host): jerk chicken, rice & peas
- 🟩 Side #1: _____________________
- 🟩 Side #2: _____________________
- 🟦 Salad/veg: _____________________
- 🟨 Bread/cornbread: _______________
<li🟪> Dessert: _______________________
- 🟦 Drinks (2L or gallon): __________
Tip: Share this lineup in the group chat so people don’t duplicate.
Financial Middle Class • Potluck Math
Portion Math You Can Trust
Mains
- Protein main: 4–5 oz cooked per person
- 10 people → ~3 lbs cooked / ~4 lbs raw
- 9×13 casserole / pasta: feeds 8–10 as part of a spread
Sides
- Starchy sides: ½–¾ cup per person
- Veg sides: ½ cup per person
- Big salad (10–12 cups greens): feeds ~10
Dessert
- 9×13 brownies/bars: 12–15 pieces
- Cupcakes: 1 per person (add 25% if lots of kids)
- Fruit: 1 cup per person
Drinks
- Nonalcoholic: 1 gallon per 8–10
- 2L soda: 1 per 4
Potluck Portion Math
Step 1: Count guests.
Step 2: Multiply by 0.75.
Step 3: Tell everyone: “Make it for that number.”
Example: 14 guests × 0.75 = 10.5 → tell people “make it for 8–10.”
This keeps flavor high and waste low.
Who Brings What (So the Meal Still Works if 2 People Flake)
Host provides:
- 1–2 mains (the meal’s anchor)
- Drinks / ice
- Plates, utensils, napkins
Guests provide:
- Sides
- Salads / veg
- Breads
- Desserts
This keeps quality high because the host controls the “center” of the meal.
Per-Guest Budget Tiers
People like to know what “bring a dish” actually means. Give them a range.
Tier 1: Budget / Everyday
- Ask: $10–$12
- Feeds: 6–8
- Good for: pasta salad, rice & beans, roasted veg, brownies
- Host covers: main + drinks
Tier 2: Flavor-First (recommended)
- Ask: $15–$20
- Feeds: 6–8
- Good for: baked ziti, drumsticks tray, curry + rice, big salad with toppings
- Host covers: 1–2 mains + dessert
Tier 3: Holiday / Elevated
- Ask: $20–$25
- Feeds: 8–10
- Good for: seafood mac, grazing board, premium apps
- Host covers: 2 mains + alcohol base + dessert
Invite copy you can paste:
“Hey fam — doing a potluck to keep costs low and food good. I’ll make the main and drinks. Can you bring ONE dish (side/salad/dessert) that feeds 8–10? Budget around $15–$20. Tell me what you’re bringing so we don’t duplicate.”
How Much Should I Spend?
- $10–$12 → pasta salad, rice & beans, brownies
- $15–$20 → baked ziti, chicken tray, big salad w/ toppings
- $20–$25 → premium apps, seafood mac, grazing board
Tell guests: “Pick one dish, feed 8–10, stay in your budget.”
Financial Middle Class • Hosting Without the Hangover
Handling Dietary Stuff Without Making 5 Extra Dishes
In the group text, just say:
“Any vegetarians / gluten-free / no pork? Tell me so I can slot you in.”
Then reserve:
- 1 veg main
- 1 gluten-free side
- 1 non-dairy dessert/fruit
One slot per restriction is enough. You don’t need 6 specialty dishes for 1 person.
Sample Plan for 14 People
Guests: 14 adults
0.75 rule: 14 × 0.75 ≈ 10 → tell everyone “bring for 8–10.”
Host makes:
- Jerk chicken (feeds 10–12)
- Rice & peas (feeds 10–12)
- Drinks + ice
Guests bring:
- Pasta salad for 10
- Green salad for 10
- Cornbread/rolls for 10
- Dessert tray for 12
- Chips + dip
Result: enough food, balanced plates, no $120 hangover.
Related Reads
The One-Gift Rule: How to Stop Holiday Gift Inflation Without Looking Cheap
Potluck Portion Quick Chart
You can drop this as a normal block/table:
Potluck Portion Quick Chart
| Guests |
What to Tell People |
Mains Needed |
Notes |
| 8–10 |
“Cook for 6–8” |
1–2 |
1 dessert is enough |
| 12–16 |
“Cook for 8–10” |
2 |
3 sides + salad |
| 20+ |
“Cook for 10” |
2–3 |
Must assign categories |
We’re Good On These 👇
☑ Pasta / mac
☑ Dessert trays
☑ Chips & salsa
If you haven’t bought yet: bring salad, veg, or bread.
Use this the day-of in the group chat.
The Bottom Line
Hosting doesn’t get cheaper by hoping people bring the right thing. It gets cheaper when you:
- Set the portions,
- Assign the categories,
- Name the budget.
That’s how you feed 14 like adults — without eating potato salad for three days.
Host Checklist
-
- ✓ Locked menu categories
- ✓ Sent “make for 8–10” message
- ✓ You’re making 1–2 mains
- ✓ Drinks + ice covered
- ✓ Foil / to-go containers ready
Financial Middle Class • Potluck Math
