Free gyro bar calculator. Enter your guest count to get pitas, gyro meat and tzatziki quantities for a gyro bar party, catering or office lunch.
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Enter your guest count as servings. This gyro bar calculator plans 2 pitas per person, 115 grams of gyro meat per person, which is about 4 ounces, and 60 ml of tzatziki per person. For 20 people you need 40 pitas, 2300 grams of meat and 1200 ml of tzatziki. For 50 people you need 100 pitas, 5750 grams of meat and 3000 ml of tzatziki. The sections below cover pita overage, chicken vs lamb, toppings, sauces and catering quantities.
Type in servings and the calculator returns pitas, gyro meat in grams and tzatziki in ml. The maths is shown openly: pitas equal servings times 2, meat equals servings times 115 grams, and tzatziki equals servings times 60 ml. That is a planning baseline for a gyro bar party where each guest builds one or two gyros. If guests are hungry or pitas tear, the 2 pita baseline already covers a second smaller gyro.
Gyro meat serving size in most guides is 3 to 4 ounces per person, so this calculator uses 4 ounces, about 115 grams, per person. Gyro bar pita planning needs overage: catering guides offer 3 half pitas per guest, which is 1.5 whole pitas, and warn that pitas tear and guests build a second smaller gyro. This calculator rounds that up to 2 pitas per person, which is safer for a self serve bar. Gyro bar tzatziki runs out first in catering experience, so the 60 ml per person already includes a generous serving plus a little extra for dipping.
For a gyro bar for 20 people, the calculator gives 40 pitas, 2300 grams of meat and 1200 ml of tzatziki. Add tomatoes, red onion, cucumber, lettuce, feta and olives from the topping list below. For a gyro bar for 50 people, the numbers are 100 pitas, 5750 grams of meat and 3000 ml of tzatziki. Order a second container of tzatziki even if the maths says one is enough, because tzatziki empties before anything else on a gyro bar.
Gyro bar chicken vs lamb is a flavour and fat choice: lamb and beef gyro is richer and higher in fat, while chicken gyro is leaner and lighter, with about 130 to 180 calories per 4 ounce serving compared with 220 to 250 for beef. Offer both when you can, and label them clearly. A gyro bar vegetarian falafel option uses 2 to 3 falafel per person with tahini sauce, so vegetarian guests build a full gyro, not a side salad. Gyro bar toppings to set out are tomato, red onion, cucumber, lettuce, feta, olives and pepperoncini, in that order along the line.
Gyro bar sauces start with tzatziki, made from Greek yogurt, grated cucumber, garlic, lemon and dill, and can add hummus, whipped feta and Greek dressing for variety. Gyro bar setup order is warm pita first, then proteins, then tzatziki in a large bowl, then the topping line, so the line moves without a queue at the sauce bowl. A gyro bar menu on a small board should list proteins, sauces and allergens, including dairy in tzatziki and gluten in pita, so guests can choose without asking. Keep pita warm in a covered pan or foil, and slice meat thinly just before serving.
Gyro bar catering packages usually start at 10 guests and include pita and tzatziki, with per person prices that rise with extra proteins, salads and desserts. A gyro bar for office party use works well as bowls too: the same proteins and toppings go over rice or salad for guests who do not want a wrap at a desk. Greek catering gyro bar orders should ask how many people a tray feeds, not just how many pieces it holds, because skewer and tray sizes vary. Gyro bar cost per person is lowest with one protein and homemade tzatziki, and rises with a second protein, feta and premium olives. A gyro bar shopping list for 20 people is 40 pitas, 2300 grams of meat, 1200 ml of tzatziki, plus tomatoes, onion, cucumber, lettuce, feta and olives.
Plan about 4 ounces, or 115 grams, of gyro meat per person for a main gyro bar.
Plan 2 pitas per person. Pitas tear and guests often build a second smaller gyro, so overage is safer than an exact count.
Plan about 60 ml per person, and order a second container, because tzatziki empties before other toppings.
Offer both when you can. Lamb and beef gyro is richer, chicken gyro is leaner, and labelling both lets guests choose.
Tomato, red onion, cucumber, lettuce, feta, olives and pepperoncini, with tzatziki as the main sauce.
Offer falafel at 2 to 3 per person with tahini sauce, plus the same pita, toppings and tzatziki or a dairy free sauce.
Keep pita in a covered pan or wrapped in foil, warm it in small batches, and replace cold pitas from the bottom of the pan.
Yes. Serve the same proteins, toppings and tzatziki over rice or salad for guests who do not want a wrap.
Many catering packages start at 10 guests, with delivery minimums and advance notice, so check the caterer before ordering.
Make tzatziki and chop toppings a day ahead, cook meat the day before or the morning of the party, and warm pita just before serving.