Work out catering per head cost instantly with clear inputs, formula shown and shareable results.
Catering cost splits into per-head variable costs and fixed staffing. Because staffing is fixed, the all-in cost per head falls as guest numbers rise — which is why small events feel disproportionately expensive per person.
Catering cost
total = (food + drinks) x guests + fixed staffing; per head = total / guests
Fixed staffing and minimum charges are spread over fewer people. At 80 guests staffing is 8 per head; at 30 it is over 20.
Service charge, VAT, corkage, cake cutting, equipment hire and overtime. Always ask for an all-in figure.