Charcuterie board calculator
The board's role matters. Set each part to match the foods you will serve.
How we worked this out
- A snack board starts around 4 oz combined meat and cheese per guest. A meal board uses the chosen multiplier.
- Texas A&M AgriLife, Food Safety at Potlucks: Keep cold food at or below 40 F. Perishables can be out for no more than 2 hours, or 1 hour above 90 F. Discard food left out longer.
How the estimate works
Each ingredient uses its own ounces per guest. A meal board multiplies those amounts.
Keep perishables at or below 40 F. Refrigerate safe food within 2 hours, or within 1 hour above 90 F. Discard food left out longer.
Put the plan to work
Create the invitation, collect household replies, and update your plan as answers come in.