Amount of raw P.P.

[h8that4u]

Yes I did, that is how I know that it is just taking the # of people and dividing it by 4 and rounding up to the nearest whole number. But the issue is as listed in the whole chicken weight at 3.5 lbs per chicken and a yield of 75% why divide by 4? and if you adjust the yield which is allowed with out unlocking it does not change any figuring in the spread sheet.

Again not trying to upset anyone and willing to help improve on a good thing, but just wanted to point out one thing I saw real quick. 

 

[gr0uch0]

 
The spread sheet is a great idea, and I am not trying to put any one down, but it has some issues, I am doing chicken for a friends party this weekend and was checking numbers on just the chicken. If you adjust the % of yield per pound of uncooked it does not change the # of chickens needed. It may very well be a good starting point but be careful. All that it figures in for the chicken needed is the amount of people to feed divided by 4 rounded up to the nearest whole number. It is not figuring in the lbs per chicken average, the yield per pound of uncooked chicken or even the amount per person per plate.

It may very well be a starting point to go off but double check the math.

And again not trying to put any one down or off and I am more than willing to help correct any issues, but do want to point out the issue that I have found in just looking at 1 item. 

I think the concept is the same for whole birds exclusive of the variables you'd mentioned.  Most catering that I know of count a quarter bird per person:  regardless of bird weight, yield of uncooked bird, etc.  I don't think this thought process changes when serving pieces such as this:  different if you're pulling the chicken.  My $0.02.

 

[h8that4u]

If that is the normal figure  for catering then I am sorry for any input, as I have no idea on that, just on math. But I am pulling the chicken or chopping them this weekend. But that has nothing to do with what I stated before. So if the normal for catering is 1/4 chicken per person (whole) then that would make since, for the formula that was used.

 

[gr0uch0]

 
If that is the normal figure  for catering then I am sorry for any input, as I have no idea on that, just on math. But I am pulling the chicken or chopping them this weekend. But that has nothing to do with what I stated before. So if the normal for catering is 1/4 chicken per person (whole) then that would make since, for the formula that was used.

Chicken's tough to gauge when catering like this:  quarter of a bird means multiple things, but you're limited to 4 total pieces.  No more, no less:  2 of each type on each chicken.  Some will only want breasts, some only thighs, and so on.  This is where it gets dicey trying to peg it, but you can't.  So all you can do is figure a quarter per person on average (thus 1 bird for 4 people), unless you're cooking for the Green Bay Packers (seriously up the count) or the old timers in an assisted living facility (drop the count).