How It Works
How We Calculate Your Coffee Catering Supplies
Our calculator employs industry-standard ratios used by professional mobile coffee caterers to ensure you have the right amount of supplies for your event:
Coffee Beans
40g of coffee beans per liter of water (approximately 40 drinks per pound of beans)
Milk Ratios
Based on popular espresso drinks like lattes and cappuccinos, with additional considerations for non-dairy alternatives
Water Supply
Accounts for brewing requirements plus additional water for equipment cleaning
Ice & Temperature
Based on cold drink percentages and temperature requirements for optimal beverage quality
Cups & Supplies
Matched to drink count with appropriate buffer for variations in customer preferences
Planning Matters
Why Accurate Supply Estimation Matters
Proper supply planning is the difference between a successful catering event and a stressful one. Here's what happens when you don't get it right:
Common Pitfalls:
- • Running out mid-event damages your reputation and costs you future bookings
- • Overpacking creates unnecessary waste and heavy lifting
- • Poor planning erodes your profit margins on every event
- • Limited vehicle space means every pound matters - optimize your load
- • Excess supplies increase costs and environmental impact
Industry Insights:
68% of coffee cart operators reported increased bookings in 2024, but nearly 40% identified "accurate supply planning" as a major operational challenge.
Using a systematic approach to supply estimation helps you maintain consistency, reduce waste, and maximize profitability across all your events.
Expert Tips
Pro Tips for Mobile Coffee Catering
Add 10-15% buffer
Always bring extra supplies to avoid running out during peak service times
Consider time of day
Morning events need more coffee; afternoon events see higher demand for cold drinks
Account for alternatives
Bring both dairy and non-dairy milk options - typically 60% dairy, 40% alternatives
Plan for cleanup
Allocate extra water for rinsing equipment between drinks to maintain quality
Track and adjust
Keep notes on actual usage vs. estimates to refine your calculations for future events
FAQ
Common Questions
What are the most common supply mistakes?
Underestimating milk quantities (especially alternatives), insufficient water planning, inadequate ice estimates for warm weather events, and forgetting napkins and backup equipment parts.
How do I adjust for different event types?
Corporate events typically see higher coffee consumption in the morning (1.5-2 drinks per person), while weddings and festivals have more spread-out demand (0.8-1.2 drinks per person). Adjust your estimates based on event timing and audience.
Should I bring backup supplies?
Yes! Always bring backup beans, extra cups, and additional milk. A 15% buffer is standard, but consider 20-25% for high-profile events where running out isn't an option.
How do weather conditions affect my supplies?
Hot weather increases iced drink demand by 40-60%, requiring more ice and cold brew supplies. Cold weather boosts hot drink consumption by 20-30%. Always check the forecast and adjust accordingly.
