| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Main Course (chicken, pasta or fish option) | kg | — | ||
| Salad Buffet (3 salads) | kg | — | ||
| Bread Rolls + Butter | kg | — | ||
| Dessert (brownie, fruit tart or cheesecake) | kg | — | ||
| Tea & Coffee Setup | kg | — | ||
| Consumables (napkins, serving dishes, disposables) | per person | — |
Professional Tips for Accurate Costing
- A working lunch (buffet) typically runs €12–22 food cost per person; plated service €18–32.
- Allow €4–8 per person for staffing, €2–4 for transport and €1–3 for consumables (napkins, serving ware).
- Build a "minimum spend" clause into corporate contracts — 25–30 person minimum protects margins on smaller orders.
- Batch-cook proteins and hold in chafing dishes for buffet service — more efficient than à la minute plating.
- Offer a standard "house buffet" package with fixed pricing to streamline quoting for repeat clients.
Frequently Asked Questions
A professionally catered corporate buffet lunch typically costs €25–45 per person including food, staff and service. Plated service is €40–75 per person. These prices include a 25–35% food cost with staff and operational costs on top.
Standard packages include starter/salads, 2–3 main dishes, sides, bread rolls, dessert, tea and coffee. Premium packages add canapes on arrival, dedicated service staff and branded napkins or menus.
For a buffet lunch: 1 chef + 2 servers for setup and service. For a plated lunch: 1 chef + 3–4 servers (1 per 12–15 guests). Add a supervisor for events over 80 people.
Plan for 90–120 minutes setup for a buffet, 120–150 minutes for plated service. Arrive with all food pre-cooked and in temperature-controlled containers — on-site cooking is rarely feasible in corporate environments.