Wedding Catering Cost: 2025 Per Person Pricing

Wedding catering typically costs $70-$150 per person in the US, £50-£100 in the UK, and $80-$150 AUD in Australia.^{1 2 3} This makes catering one of the largest wedding expenses, accounting for 20-25% of your total budget. For a 100-guest wedding, expect to spend $7,000-$15,000 on catering alone before bar service and extras.

The final price depends heavily on your service style, location, and what's included in your package. A plated three-course dinner in Manhattan might cost $150+ per person, while a buffet in a smaller city could run $50-$70. Understanding these variables helps you make informed decisions and avoid budget surprises.

Average Catering Cost by Country

Wedding catering prices vary significantly across markets. Here's what couples are paying in 2025:

Regional Variations Within Countries

Location dramatically affects pricing. In the US, The Knot's 2025 study found per-person costs range from $62 in the Midwest to $123 in the Mid-Atlantic.¹ Here are some city comparisons:

United States:

• New York/Manhattan: $100-$200+ per person
• Los Angeles: $85-$150 per person
• Chicago: $70-$120 per person
• Salt Lake City: $50-$80 per person
• Midwest rural: $45-$70 per person

United Kingdom:

• London: £80-£150+ per person
• South East: £60-£100 per person
• Midlands/North: £45-£75 per person
• Scotland/Wales: £40-£70 per person

Australia (by state average total spend):³

• New South Wales: $7,792
• Victoria: $7,294
• South Australia: $6,584
• Western Australia: $5,218
• Queensland: $4,828

Per-Person Costs by Service Style

Your choice of service style is one of the biggest price factors. Here's how each option compares:

Plated Dinner

The most formal option. Guests are served individually by waitstaff, typically with a choice of two or three entrees. Requires more servers (typically 1 per 8-10 guests) and offers precise portion control. This style suits black-tie affairs and traditional celebrations.

Buffet Service

Guests serve themselves from food stations. While you need more food (10-15% extra for variety and replenishment), you require fewer servers. Buffets offer flexibility for dietary restrictions and appeal to guests who want options. Popular at semi-formal and casual weddings.

Food Stations

Interactive stations where chefs prepare dishes on-demand (carving stations, pasta bars, taco stations). More expensive than standard buffets due to staffing but creates entertainment value and memorable experiences.

Family Style

Large platters served to each table for guests to share. Combines the elegance of table service with the abundance of a buffet. Works particularly well for intimate weddings of 80 guests or fewer.

Cocktail Reception

Heavy appetizers instead of a sit-down meal. Budget-friendly for shorter celebrations (2-3 hours) but may not suit guests expecting a full dinner. Plan for 8-12 different passed and stationary appetizers.

What's Included in Catering Packages

Understanding what's included prevents budget surprises. Catering packages vary widely between vendors.

Typically Included

• Food preparation and presentation: All ingredients, cooking, and plating
• Serving staff: Servers, bartenders, kitchen staff (staffing ratios vary)
• Setup and breakdown: Arranging food displays, clearing after service
• Basic tableware: Plates, glasses, napkins, utensils (quality varies)
• Non-alcoholic beverages: Water, soft drinks, coffee, tea

Often Extra (Ask Your Caterer)

Bar Service Costs

Alcohol is typically separate from food catering and adds significantly to your budget.

Bar Pricing Options

Bar Cost Factors

• Duration: Each additional hour adds $8-$15 per person
• Spirit quality: Premium/top-shelf adds $10-$20 per person
• Specialty cocktails: Signature drinks add $3-$8 per person
• Bartender ratio: 1 bartender per 50-75 guests (more needed for complex drinks)

Most caterers require you to use their bar service if they provide food, so clarify this early. Some venues allow you to purchase your own alcohol and pay only for bartending (corkage fees of $10-$25 per bottle may apply).

Hidden Costs and Fees

Beyond the quoted per-person price, several additional charges apply:

Service Charges and Gratuity

Important: Service charges don't always go to staff. Ask your caterer specifically how these fees are distributed. Many couples tip staff additionally even when service charges apply.

Other Common Extras

• Venue kitchen fee: $500-$2,000 if using an outside caterer at a venue
• Travel charges: $100-$500 for venues more than 30 miles from caterer
• Setup/breakdown overtime: $200-$500 per hour beyond contracted time
• Menu tastings: Some caterers charge $50-$200 (often credited toward booking)
• Dietary accommodations: Specialty items may cost $5-$20 more per person
• China and glassware upgrades: $3-$10 per person for premium options

Sample Cost Calculation

For a 100-guest wedding with mid-range plated dinner:

• Food ($85/person): $8,500
• Open bar ($35/person): $3,500
• Service charge (20%): $2,400
• Gratuity (18%): $2,160
• Rentals upgrade: $500
• Total: $17,060 (vs. quoted $12,000 base)

How to Save on Wedding Catering

Strategic choices can significantly reduce your catering budget without sacrificing quality:

Service Style Adjustments

• Choose buffet over plated (saves 15-25%)
• Opt for cocktail reception (saves 30-40% over sit-down)
• Select brunch or lunch timing (20-30% less than dinner)
• Use food trucks for all or part of service

Menu Strategies

• Limit protein options (beef costs more than chicken or vegetarian)
• Use seasonal ingredients (15-20% savings)
• Reduce course count (skip soup or salad course)
• Serve dessert alternatives to expensive wedding cake

Bar Cost Reduction

• Beer and wine only (saves 30-50% over full bar)
• Limited open bar hours (2-3 hours during dinner)
• Signature cocktails only (batch cocktails reduce bartender time)
• Purchase your own alcohol where allowed

Timing and Booking

• Friday or Sunday weddings (15-25% catering discounts)
• Off-season dates (November-March, excluding holidays)
• Shorter reception (4 hours vs. 6 hours)
• Book early for best rates (12+ months ahead)

Alternative Approaches

• Restaurant buyouts (sometimes cheaper than traditional catering)
• BBQ or casual cuisine (lower ingredient costs)
• Family-style service (fewer servers needed)
• Partial DIY (homemade desserts, purchased appetizers)

How to Budget for Wedding Catering

Follow this step-by-step approach to create an accurate catering budget:

Step 1: Calculate Base Food Cost

Multiply your guest count by your target per-person rate:

• 100 guests x $75/person = $7,500 base

Step 2: Add Bar Service

Estimate bar costs separately:

• 100 guests x $35/person (open bar) = $3,500

Step 3: Factor in Service Charges

Add 18-22% for service charges:

• ($7,500 + $3,500) x 20% = $2,200

Step 4: Budget for Gratuity

Add 15-20% gratuity:

• $11,000 x 18% = $1,980

Step 5: Include Buffer for Extras

Add 10% for unforeseen costs (dietary needs, overtime, upgrades):

• $13,180 x 10% = $1,318

Realistic Total: $14,498 for 100 guests

This means your true per-person cost is closer to $145, not the quoted $75. When choosing a caterer, always ask for an all-inclusive quote that shows every fee.

Questions to Ask Your Caterer

Before signing a contract, clarify these points:

1. What exactly is included in the per-person price?
2. How is the service charge distributed (company vs. staff)?
3. Is gratuity included or expected separately?
4. What are the overtime rates?
5. Can we do a tasting before booking? Is there a fee?
6. What's the guest count guarantee deadline and overage policy?
7. Do you accommodate dietary restrictions at no extra cost?
8. What's included in bar service?
9. Can we provide our own alcohol?
10. What happens if we need to change the guest count?

Sources and References