Catering averages $20 to $60 per person. A 50-guest event usually runs $750 to $3,000 depending on whether you want drop-off or full-service. Compare real prices from verified local caterers and book directly.
Estimated total cost for common event sizes. Your final price depends on the menu and service level.
| Guests | Drop-off / Buffet | Full-Service |
|---|---|---|
| 25 guests | $400 - $750 | $750 - $1,500 |
| 50 guests | $750 - $1,500 | $1,500 - $3,000 |
| 100 guests | $1,500 - $3,000 | $3,000 - $6,000 |
| 150 guests | $2,250 - $4,500 | $4,500 - $9,000 |
| 200 guests | $3,000 - $6,000 | $6,000 - $12,000 |
How you serve the food matters more than what you serve. Here is what each style typically costs per guest.
| Service Style | Per Person |
|---|---|
| Drop-off / Buffet | $15 - $30 |
| Buffet with Setup | $25 - $45 |
| Full-Service Catering | $40 - $70 |
| Premium / Plated Dinner | $70 - $150+ |
Drop-off is the most affordable. Full-service with staff, setup, and cleanup can double the per-person price.
Pasta, tacos, and BBQ feed a crowd affordably. Seafood, steak, and plated multi-course menus cost more.
More guests lowers the per-person price on food, but staffing and rentals scale up with the headcount.
Servers, bartenders, tables, linens, and chafing dishes are often quoted separately from the food.
Catering typically costs $20 to $60 per person. Drop-off and buffet-style catering runs $15 to $30 per person, while full-service catering with staff and setup is usually $40 to $70 per person.
For 50 guests, expect roughly $750 to $1,500 for drop-off or buffet catering, and $1,500 to $3,000 for full-service catering with staff, setup, and cleanup.
Catering for 100 people generally runs $1,500 to $3,000 for drop-off style and $3,000 to $6,000 for full-service catering. Menu choice and staffing move the number most.
Most caterers include the food, preparation, and delivery. Full-service quotes also cover setup, serving staff, chafing dishes, and cleanup. Rentals like tables, linens, and premium ingredients may be priced separately.
Choose buffet or drop-off over plated service, keep the menu to a few crowd-pleasing dishes, book a local caterer directly to skip concierge markups, and give your caterer a firm headcount so nothing is over-ordered.
For small events, one to two weeks is usually enough. For weddings or events over 100 guests, book three to six weeks ahead, and longer during peak holiday and graduation seasons.
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