PRICING: Just as food offerings can range from pizza and donuts—yes, we have seen them at events—to multicourse gourmet meals, catering prices vary, too.
The cost for a three-hour cocktail party for 300 guests with a premium bar and passed hors d'oeuvres typically runs between $60 and $125 per guest, including rentals and staffing. In a survey of 10 catering companies, the average price quote we found was $80 to $90 per person. A sit-down dinner following a one-hour cocktail reception will cost between $125 and $350 per guest, with an average range of $158 to $240. Because these prices include the caterer's estimation of guests' beverage consumption, the price can increase or decrease depending on how much your guests drink. You won't know the true per-head breakdown until your caterer hands you the liquor bill.
Obviously, food choices affect prices—you'll pay more for beluga caviar than mini hot dogs. Other variables include the location and facilities at the venue (the catering company has to bring less equipment if your venue has a kitchen or its own tables and chairs); the time of the year (midsummer pricing will be less than spring and fall pricing); the actual ingredients of the food (seasonal ingredients are more affordable than ingredients that need to be imported); and the amount of staffing needed (buffets require less staff, and different levels of table service require varying numbers of servers). And you may use your catering company to hire other staff, including bathroom or coat check attendants, which will add to the bill.
Also, many companies have different pricing structures for corporate, social and nonprofit clients. And some bids will list components—food, beverages, waitstaff, chefs, tax, tips, rentals, linens—separately, making it difficult to get a per-person estimate.
TIPPING: Caterers will sometimes calculate a service gratuity into the per-head price—if they don't, the standard minimum tip is 18 percent of the service total, which goes to the kitchen and service staff. Some planners tip the on-site manager running the event $100 or more. A few corporate clients will tip the sales manager or account executive a few hundred dollars (private clients do this more often), but sending a small gift like flowers, a fruit basket or a spa gift certificate is more common.
HOW TO CUT COSTS: If you're willing to go for a less traditional meal, eliminate side dishes. Fewer chefs are needed on-site to plate the food. "We've had great success with onedish entrees such as quail ragout, chicken pot pie or Moroccan lamb stew," says Suzanne Blezard of Sonnier & Castle. "Guests enjoy the change of pace from the traditional plated dinner."
—Suzanne Ito
The cost for a three-hour cocktail party for 300 guests with a premium bar and passed hors d'oeuvres typically runs between $60 and $125 per guest, including rentals and staffing. In a survey of 10 catering companies, the average price quote we found was $80 to $90 per person. A sit-down dinner following a one-hour cocktail reception will cost between $125 and $350 per guest, with an average range of $158 to $240. Because these prices include the caterer's estimation of guests' beverage consumption, the price can increase or decrease depending on how much your guests drink. You won't know the true per-head breakdown until your caterer hands you the liquor bill.
Obviously, food choices affect prices—you'll pay more for beluga caviar than mini hot dogs. Other variables include the location and facilities at the venue (the catering company has to bring less equipment if your venue has a kitchen or its own tables and chairs); the time of the year (midsummer pricing will be less than spring and fall pricing); the actual ingredients of the food (seasonal ingredients are more affordable than ingredients that need to be imported); and the amount of staffing needed (buffets require less staff, and different levels of table service require varying numbers of servers). And you may use your catering company to hire other staff, including bathroom or coat check attendants, which will add to the bill.
Also, many companies have different pricing structures for corporate, social and nonprofit clients. And some bids will list components—food, beverages, waitstaff, chefs, tax, tips, rentals, linens—separately, making it difficult to get a per-person estimate.
TIPPING: Caterers will sometimes calculate a service gratuity into the per-head price—if they don't, the standard minimum tip is 18 percent of the service total, which goes to the kitchen and service staff. Some planners tip the on-site manager running the event $100 or more. A few corporate clients will tip the sales manager or account executive a few hundred dollars (private clients do this more often), but sending a small gift like flowers, a fruit basket or a spa gift certificate is more common.
HOW TO CUT COSTS: If you're willing to go for a less traditional meal, eliminate side dishes. Fewer chefs are needed on-site to plate the food. "We've had great success with onedish entrees such as quail ragout, chicken pot pie or Moroccan lamb stew," says Suzanne Blezard of Sonnier & Castle. "Guests enjoy the change of pace from the traditional plated dinner."
—Suzanne Ito
