Wedding Buffet Cost Per Guest
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Roast Beef (carvery) | kg | — | ||
| Roast Chicken Thigh | kg | — | ||
| Roasted Potatoes | kg | — | ||
| Mixed Salads + Sides | kg | — | ||
| Dessert Selection | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Plan 350–420g total food per guest at a buffet (vs 280–320g plated).
- Offer 2 proteins + 4 sides + 2 salads + 2 desserts for a 100-guest buffet.
- Carvery stations slow service and reduce over-portioning — net cost saving 6–10%.
- Budget €32–55 food cost per guest for a quality wedding buffet.
Frequently Asked Questions
350–420g total food when self-served. Pre-plated buffets (where staff portion onto plates) reduce this to 290–340g per guest.
€32–55 food cost per guest for a quality buffet with two proteins, sides, salads and dessert. Selling price typically €75–140 per guest after staff and margin.
Buffets save 30–40% on service labour but use 18–25% more food. For 80+ guests, buffets are typically more cost-effective. For 40 or fewer, plated is the better margin choice.