Calculate quantities, money, timing, games and safety supplies in seconds. Nothing is uploaded, and every result can be copied, printed or shared.
Food & drink
Plan a main dish, snacks, sides and drinks around your guest count and event length.
Choose your inputs and calculate.
Click any quantity or item text to edit it. Recalculating replaces your edits.
Money
Start with a total or per-person figure, adjust category percentages and reserve a 10% contingency.
Choose your inputs and build the budget.
Timing
Turn your event length and guest count into a timed schedule with clear host ownership.
Choose your inputs and generate a schedule.
Activities
Filter a built-in game library by age, energy, group size and setting, with a reason for every match.
Choose your inputs to find games.
Poolside
Estimate towels, floats, shade, food and drinking water without turning a planning estimate into a safety ruling.
Choose your inputs and calculate supplies.
Grill planning
Plan cooked protein, vegetarian options, sides, condiments and a deliberately conservative fuel estimate.
Choose your inputs and calculate a BBQ plan.
These are starting estimates, not purchase guarantees. Round up for package sizes, leftovers, unusually hungry guests or a long event.
Entrées use 0.9, 1.2, 1.5 or 1.8 adult portions per guest for snacks, light, balanced and feast settings. Snacks add 0.5 portion and sides add 0.4 portion per guest. Drinking water is 0.5 L per guest per hour plus 1 L; non-alcoholic drinks are 0.35 L per guest per two hours. Vegetarian and vegan flags describe the menu for the whole group. If only some guests follow those diets, confirm their count and add separately labeled options. A gluten-free flag requires verified suitable ingredients and cross-contact planning.
Per-person input is multiplied by people. Each adjustable percentage is applied to the total. The recommended 90% category allocation leaves 10% for contingency. The result flags any unused or over-allocated percentage rather than silently changing your figures.
Each event type has weighted phases. The requested minutes are divided by the total weight, rounded to whole minutes, and adjusted on the final phase so every minute is assigned. Times can cross midnight. Guest count is used to show the scale each host must prepare for.
Every built-in game declares its age band, energy, group limits and setting. The picker removes games that fail any filter, then returns up to eight matches. The reason references your selected age, energy, size and location.
Towels equal 110% of guests, shared floats equal three-quarters of swimmers plus two, and one 10-by-10-foot shade area covers six guests. Drinking water is 0.75 L per guest-hour plus 1 L. Food follows a light-meal estimate. These formulas do not calculate pool volume, safe occupancy or staffing.
Each non-vegetarian guest receives 0.5 lb cooked protein plus a 10% whole-group buffer. When the vegetarian or vegan menu flag is selected, all guests receive a combined 0.5 lb plant-entrée equivalent across vegetables, mushrooms and plant protein. Sides use 0.75 cup per guest, condiments 1 tablespoon per guest, charcoal 0.5 lb per pound of meat plus 2 lb, and propane 1 lb per pound of meat plus 0.5 lb for each cooking hour beyond two.
Yes. All six calculators are free, run in your browser and require no account or installation.
Calculator inputs are not stored. A share link places the selected inputs in the URL hash so you can reopen or copy that result. Avoid sharing a link if the URL could reveal private information.
No. They are planning estimates based on the published per-person assumptions. Appetites, event format, cooking method, weather, waste and venue rules can change the amounts needed.
No. It only estimates supplies. Follow the pool facility's rules and applicable local requirements, and assign capable, attentive supervision appropriate to every swimmer.
Yes. Every calculator has copy, URL-safe share, print and reset controls. You can also download the matching printable planning kits.