Plan food for a brunch party.
Brunch quantities are built per guest across four categories that guests treat differently. Eggs are the anchor at two a head for scrambled or a frittata, three if they are the only protein. Pastries run at one and a half per person because most people take one and a third of the room takes a second. Fruit at four ounces a head is a garnish quantity; double it if the fruit platter is doing the work of a side. Coffee is the item most often under-catered: two cups a head is normal at brunch, and each six-ounce cup needs about 0.38 ounces of grounds — so a dozen guests get through nearly ten ounces, most of a small bag.
Brunch Party Planner
Eggs = guests x eggs per guest; pastries = guests x pastries per guest, rounded up; fruit lb = guests x fruit oz / 16; coffee grounds oz = cups x 0.38
Two if there are pastries and sides, three if eggs are the main protein. For scrambled eggs, allow an extra egg for every six to account for what sticks to the pan.
Around 24 cups, which is roughly nine to ten ounces of grounds. That is most of a standard 12 oz bag, so buy a second if guests linger.