How Much Does Wedding Catering Cost Per Person?

Start with what “per head” means

A meal price per person may cover food but not service staff, kitchen hire, equipment, VAT, delivery, tableware, evening food or drinks. Bridebook’s 2026 survey reports £5,406 as average reception-catering spend in total, not per guest. Ask for a complete quote for your guest numbers before you compare suppliers.

Compare the same service

A plated three-course meal, sharing feast, buffet and food-truck service each have different staffing and equipment needs. Ask suppliers to quote for the same number of adults, children, courses, serving times and venue facilities. An apparently inexpensive menu can become costly if it needs a hired kitchen.

What about evening guests?

Ask whether evening food is part of the package and how many guests are expected to eat it. Separate day guests from evening-only guests, then check the minimum number of covers and the deadline for final numbers. Those details can change the bill even when the menu stays the same.

Dietary needs and children

Ask for a safe, dignified plan for allergies and dietary preferences. Ask how allergens are managed, how cross-contact is avoided and how meal choices reach the service team. Children’s portions and supplier meals may have separate rates; add them explicitly.

A simple comparison method

Request one total for the agreed menu, staff, hired items, setup, clearing, taxes and travel. You can divide that figure by the number of people being fed for comparison, but keep fixed charges visible. Removing a guest does not necessarily remove an equal share of every cost.

Connect the rest of the plan

Read WedFrame’s catering questions and dietary requirements guidance, then use the drinks calculator and Budget Planner to build a combined food-and-drink figure.

An example of why per-head quotes differ

Imagine two caterers both advertise a £65 main meal. One includes serving staff and tableware; the other requires an additional fixed equipment hire and staff charge. For 80 people those fixed extras can change the effective per-guest cost substantially. Ask for an itemised total and divide only after adding the same services. Ask who handles glassware, cake service, waste and kitchen cleaning; these are easy gaps between caterer and venue contracts.

The questions to settle before a deposit

Before you sign, check the final-number deadline, children’s and supplier meals, tasting fees, allergies and cross-contact controls, access for setup, cancellation terms and payments. Ask how leftover food is handled safely. Update both the guest planner and your all-in quote when numbers change.