Aboutweddings.com wedding catering article: cost per person / how to calculate

Facilities with in-house catering departments may have a minimum charge or set-up fee, whereas an off-premise caterer will usually work within any reasonable, agreed-upon budget. Still, most base their prices on a per person cost.

To calculate the overall food cost simply multiply the number of guests by the cost per person. For example, if you have 150 guests and the cost of dinner and beverages is $75.00 per person, multiply 150 guests x $75 for a total food cost of $11,250.00.

Some caterers offer lower prices or special menus for children so be sure to let them know the number of little ones in attendance. Mentally add an additional 10% for overage, and 15%-20% for the gratuity.

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