Mass Production Cooking/Spagetti


How many pounds of dried spaghetti need to feed 120 people?
How many pounds of ground beef need for this?
How many 105 ounce cans of spaghetti sauce needed?

Hi Biondell!

When I prepared for catering events like this, I would estimate 3 ounces of DRY pasta per person, 5 ounces of RAW ground beef and an estimate of 8 fluid ounces of sauce per person.

So, for 120 people, you'll need:
22.5 pounds of pasta
37.5 pounds of ground beef
9.1 cans (105 ounces) of sauce.

Remember, these are estimates based on a typical population. If you are feeding children, I'd estimate downward. If you are feeding Firemen, increase by 10-15%.

Also, you must plan your production methods. How will you cook all this pasta? How will you keep it hot before and during service? Can you assure the cleanliness of the kitchen, wares and personal hygiene of all servers.

Practice safe food handling and you won't make anyone ill.  

Mass Production Cooking

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Chef Todd Mohr. CCE


I'd be glad to answer your questions about how basic cooking methods apply equally to cooking for two in your home, or 1000 for an event. Please don't ask me how much to order from the caterer or deli. That's up to them to consult you on. If you are doing the actual cooking, I can help. My expertise is in cooking for more than 100 people. Your questions concerning cooking methods, amount to purchase, portioning, strategies for food service, and food safety for large production are welcomed. There are plenty of recipe websites on the internet. Please don't ask me for recipes. I don't believe in written instructions for cooking anyway. The more information you give while asking your question, the better response I can give. "How do I feed 100 people at my daughter's wedding?" is too broad of a question. "If I plan to offer chicken and beef for 100 people, how much chicken should I purchase?" is a better question. Visit my website at LIKE ChefToddMohr on Facebook Subscribe to ChefToddMohr on YouTube


I'm certified by the American Culinary Federation as a Certified Culinary Educator. I'm currently a Chef Instructor at three different culinary schools in Baltimore, Maryland. Previously an Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Also a Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily. Then, General Manager/Executive Chef of various Business Dining Cafeterias, feeding thousands daily. My catering company has hosted many large events, feeding up to 1000 people.

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Bachelor of Arts, Long Island University Associate of Arts, Baltimore International Culinary College

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