Inputs
Use realistic assumptions for your site catering and storage approach.
Formula Used
- Total calories = (Crew × Calories per person per day) × Storage days.
- Base food mass (kg) = Total calories ÷ Calories per kilogram.
- Mass with safety stock = Base mass × (1 + Safety% / 100).
- Net volume (m³) = Mass with safety ÷ Stored density (kg/m³).
- Gross volume = Net volume × (1 + Packaging void% / 100).
- Net floor area (m²) = Gross volume ÷ Stack height (m).
- Gross floor area = Net floor area × (1 + Aisle factor% / 100).
- Ambient / refrigerated split = Gross volume × Share%.
How to Use This Calculator
- Enter crew size and the number of days you want stocked.
- Use realistic calories per person per day for your workforce.
- Set calories per kilogram based on food type mix.
- Adjust stored density to reflect packaging and storage method.
- Allocate refrigerated share for perishables and ready meals.
- Choose stack height and aisle factor based on the room layout.
- Press Calculate to view volume and floor area requirements.
Example Data Table
| Scenario | Crew | Days | Calories / Person / Day | Safety % | Cold % | Estimated Gross Volume (m³) | Estimated Gross Area (m²) |
|---|---|---|---|---|---|---|---|
| Small site canteen | 25 | 7 | 2600 | 10 | 25 | 1.44 | 0.97 |
| Medium project camp | 60 | 14 | 2800 | 12 | 35 | 8.32 | 5.59 |
| Large remote workforce | 180 | 21 | 3000 | 15 | 40 | 36.53 | 24.54 |
Example outputs assume 2500 kcal/kg, 350 kg/m³, 25% packaging void, 2.0 m stack height, and 35% aisle factor.