Wedding Catering Profit Per Guest
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Food Cost Per Guest | pcs | — | ||
| Staff Cost Per Guest (4h) | pcs | — | ||
| Venue Commission (10%) | pcs | — | ||
| Transport + Equipment + Other | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Food cost: 28–34% of revenue. Staff: 18–22%. Venue commission: 5–12%. Transport: 1–3%.
- Target a true net profit of 15–20% after all costs — anything less and the event is not worth the risk.
- Charge a non-refundable deposit of 30% at booking, 50% at 30 days, balance 7 days before.
- Build a 5% contingency line into every quote for last-minute changes and overruns.
Frequently Asked Questions
15–20% net profit on revenue is healthy. Premium caterers achieve 22–28% on high-end events. Below 12% is unsustainable once you factor in business risk.
Multiply food cost by 3–4× for full-service catering. €40 food cost × 3.5 = €140 per guest selling price. Adjust up for premium venues or down for buffet format.
Transport, equipment hire, breakage, overtime staff, tastings, sample dishes, last-minute requests, venue commission, supplier card fees, deposit refunds for cancellations.