| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Arrival Canapés (4 per person) | kg | — | ||
| Starter (soup or salad) | kg | — | ||
| Main Course (chicken, beef or fish) | kg | — | ||
| Sides (2–3 per person) | kg | — | ||
| Dessert (plated or cheeseboard) | kg | — | ||
| Evening Buffet (finger food) | kg | — |
Professional Tips for Accurate Costing
- A full wedding day (canapes + 3-course + evening buffet) typically runs €45–90 food cost per head depending on menu selection.
- Wedding cake is often supplied separately by the couple — clarify this upfront to avoid double-costing.
- An evening buffet for 60% of the guest count (not all stay) requires planning for 150–200g per person of finger food.
- Factor 10–15% food waste into your budget — wedding timings are unpredictable and food cannot always be held perfectly.
- A wedding requires at least 1 head chef + 1 sous chef + 1 server per 15–20 guests for plated service.
Frequently Asked Questions
For a full wedding day (canapes + 3-course meal + evening buffet), professional caterers typically charge €75–150 per head depending on menu and region. Food cost is 35–45% of this, with the remainder covering staffing, transport, equipment and profit margin.
For 100 guests: plan approx. 10kg of canape ingredients, 25kg of starter ingredients, 30kg of main course proteins plus sides, and 12kg of dessert ingredients. This excludes bread, accompaniments and beverages.
Wedding enquiries typically come 12–18 months in advance. Lock in pricing with a 3–5% cost escalation clause for bookings over 12 months out, given ingredient price volatility.
Yes — a €1.50–2.50 per head cake cutting fee is standard industry practice. This covers staff time, plates, forks and service. Mention it explicitly in your quote to avoid disputes.