Outdoor Event Cost Per Guest (food + logistics)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Food Cost Per Guest | pcs | — | ||
| Equipment Hire (per guest) | pcs | — | ||
| Generator + Power (per guest) | pcs | — | ||
| Transport + Setup (per guest) | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Add 25–35% to indoor food cost to account for transport, equipment and weather risk.
- Use ice baths and insulated boxes — refrigeration on-site is rarely available.
- Build a wet-weather contingency line (€500–1500) into every outdoor quote.
- Generator and lighting hire: €200–500 typical day-of cost — never absorb this.
Frequently Asked Questions
Plan 25–35% premium over indoor catering. Equipment hire, transport, refrigeration, generator power and weather contingency all add hard costs.
For anything beyond cold-only service: yes. A 6 kVA generator (€150–250/day) powers fridges, hot holding and basic kitchen kit. 12 kVA for full hot-station service.
Marquee hire is standard for outdoor weddings. For pop-ups, build a 10% weather contingency into your quote and have a clear back-out plan.