Catering is priced per guest or by the tray, and the service style changes the price more than the menu does. The ranges below are the planning assumptions we use in our catering cost calculator. They are not survey averages; real quotes depend on your city, date, menu and guest count.
Planning Ranges by Service Style
| Style | Food, per person | Staff needed |
|---|---|---|
| Drop-off trays | $15–$30 | None (you serve) |
| Food truck | $15–$35 (often with a minimum) | Truck crew |
| Buffet | $30–$60 | 1 server per 20–25 guests |
| Stations | $40–$80 | 1 attendant per station |
| Family-style | $40–$75 | 1 server per 12–15 guests |
| Plated dinner | $50–$110 | 1 server per 10–12 guests |
catering.broker planning assumptions, 2026-11-05. Not quotes.
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What Gets Added to the Food Price
- Service charge (often 18–25%): pays the company’s staff and overhead. It is usually not a tip.
- Sales tax on food and often on the service charge; rules vary by state.
- Staff billed by the hour (servers, bartenders, chefs), usually with a minimum of 4–5 hours.
- Rentals: plates, glassware, linens, chafing dishes, tables.
- Delivery, setup, cake cutting, corkage or venue kitchen fees.
How to Compare Quotes Fairly
Ask three caterers to price the same menu, guest count and service style, with every fee shown. Then line them up in the quote comparison tool. The lowest food price is often not the lowest total.
Ways to Lower the Cost
- Serve lunch or brunch instead of dinner.
- Choose chicken, pork or vegetarian mains over beef and seafood.
- Use drop-off catering for casual events and set up yourself.
- Cut the guest count: every guest adds food, staff time and rentals.