Budget & Catering
Wedding catering cost: 2026 pricing guide and budget breakdown
Food and drinks are the single biggest line item in most wedding budgets. Here's exactly what to expect — and how to stay in control of it.
Budget Guide · 10 min read
For most couples, food and drinks are the single biggest line item in the wedding budget. Not venue, not flowers — catering. And yet it's often the last thing couples get a real number on, which makes it one of the most common sources of budget shock.
This guide gives you the concrete numbers: what wedding catering costs in 2026 by guest count, service style, and bar choice, plus what's actually included in most quotes and where the hidden fees tend to show up.
Key Takeaways
- The national average wedding catering cost in 2026 is around $80 per person, with most couples spending $6,500–$9,000 total on food and drinks.
- Catering plus bar typically accounts for 20–30% of your total wedding budget — potentially reaching 35% with a full premium bar.
- Service style is the biggest cost driver: plated dinners run $90–$150+ per person, while buffet service typically costs $60–$110.
- For 100 guests, expect $7,000–$15,000 depending on menu complexity and bar choice.
- Knowing your catering budget before you tour venues is the difference between staying on budget and scrambling at the end.
Average wedding catering cost in 2026
The typical cost of wedding catering in the US falls around $6,500–$9,000 total, though actual spending ranges from $4,000 to $15,000 depending on formality and guest count. The per-person average sits around $75–$150, with most full-service weddings clustering between $80–$110 per guest for food and basic bar.
$80
Average per person (food + basic bar)
$7,500
Median total catering spend
25–30%
Of total wedding budget for food + full bar
| Budget component | Typical % of total | Notes |
|---|---|---|
| Food + non-alcoholic beverages | 20–25% | Baseline for dry or low-key receptions |
| Food + full bar | 30–35% | Most common for evening receptions |
| Average 2026 wedding total | — | $33,000–$36,000 nationally |
A casual afternoon buffet might run $60–$85 per person. Multi-course plated dinners with premium bar service can exceed $150. The range is wide — which is exactly why getting real quotes early matters.
Average wedding catering cost by guest count
Guest count is the single most impactful variable in your catering budget. The estimates below include food, basic bar, service staff, tax, and typical service fees — but not venue rental, décor, or entertainment. They assume mid-range menus and standard beer, wine, and house spirits.
50 guests
Small weddings typically spend $4,000–$7,500 on catering, though per-person costs often run higher due to caterer minimums. Many caterers require minimum orders of $2,500–$4,000 regardless of headcount.
| Service level | Per person | Total for 50 |
|---|---|---|
| Budget buffet + soft drinks | $55–$80 | $2,750–$4,000 |
| Mid-range buffet + beer/wine | $80–$105 | $4,000–$5,250 |
| Upscale plated + open bar | $100–$150 | $5,000–$7,500 |
100 guests
At 100 guests, most couples target $8,500–$11,000 for catering. Minor menu changes have real impact at this size — removing one hors d'oeuvres option or switching from full bar to beer and wine only can save $1,000–$2,000.
| Service level | Per person | Total for 100 |
|---|---|---|
| Simple buffet + soft drinks | $70–$90 | $7,000–$9,000 |
| Buffet + beer/wine bar | $85–$100 | $8,500–$10,000 |
| Plated + cocktail hour + open bar | $95–$140+ | $9,500–$14,000+ |
150 guests
Expect $11,000–$22,000+ for 150 guests depending on service style and beverage choices. At this size, labor and rental costs climb noticeably — more servers, additional bartenders, and expanded glassware and linen inventory.
| Service level | Per person | Total for 150 |
|---|---|---|
| Buffet + limited bar | $75–$100 | $11,250–$15,000 |
| Family style + full bar | $95–$120 | $14,250–$18,000 |
| Multi-course plated + premium bar | $110–$150+ | $16,500–$22,500+ |
200 guests
Large weddings range from $15,000–$30,000+ for food and drinks. Trimming your guest list by 20–30 people, or simplifying bar options, can immediately save several thousand dollars.
| Service level | Per person | Total for 200 |
|---|---|---|
| Streamlined buffet + standard bar | $75–$95 | $15,000–$19,000 |
| Buffet + dessert bar + open bar | $100–$115 | $20,000–$23,000 |
| Multi-course plated + premium bar | $115–$160+ | $23,000–$32,000+ |
What's actually included in catering quotes
Wedding catering prices bundle several elements beyond just food. Knowing what's typically in a quote — and what isn't — helps you compare proposals accurately.
Usually included
- Menu items (appetizers, mains, sides, dessert)
- Non-alcoholic beverages
- Staffing (servers, bartenders, kitchen staff)
- Setup and breakdown
- Basic equipment and serviceware
- Linens, plates, glassware, and flatware (full-service caterers)
Common add-ons that surprise couples
- Cake cutting fees ($1–$3 per slice)
- Corkage fees for outside beverages
- Late-night snacks
- Overtime staff hours
- Premium bar upgrades
- Delivery and travel fees for remote venues
Request itemized quotes that separate food, bar, rentals, staffing, tax, and service fees. Couples who skip this step often underestimate their true total by 15–30%.
The main factors that drive catering cost
Four variables account for most of the difference between a $70/head quote and a $140/head quote: service style, menu choices, bar strategy, and staffing requirements. Being flexible on even one or two of these can save thousands.
Service style
| Style | 2026 per-person range | What drives the cost |
|---|---|---|
| Plated dinner | $90–$150+ | Higher staff ratio, more kitchen prep, additional rentals |
| Buffet | $60–$110 | Lower labor, but requires more food volume |
| Family style | $80–$130 | Middle ground between labor and food costs |
| Cocktail reception | $60–$120 | Works for shorter events; cost rises with upscale food stations |
Plated service requires roughly one server per 8–10 guests; buffets can function with one per 20–25. That staffing difference adds up quickly at larger guest counts.
Menu choices and ingredient quality
Menu complexity and ingredient quality account for roughly 30–40% of your per-person price. Comfort-food buffets and pasta bars run $60–$85 per guest; mid-range chicken and beef options hit $80–$110; gourmet seafood or steak-focused multi-course menus reach $120–$160+. Choose seasonal produce, offer one premium entrée alongside a simpler option, and consider regional cuisines where local vendor networks offer good value.
Bar service and alcohol costs
Adding alcohol typically adds $15–$40+ per guest — often the second-largest expense after food itself.
| Bar type | 2026 per person | Notes |
|---|---|---|
| Beer and wine only | $15–$25 | Most budget-friendly option |
| Standard open bar | $25–$40 | Most common for evening receptions |
| Premium / top-shelf bar | $35–$60+ | Includes high-end spirits and mixology |
Service charges, mixers, garnishes, and bartending staff are often bundled into bar pricing. A champagne toast or signature cocktail at the cocktail hour adds to the baseline.
Rentals, staffing, and hidden line items
Upgraded rentals (premium china, glassware, specialty linens) add $5–$15 per guest. Service fees typically run 18–25% on food and beverage totals. Vendor meals for your photographer, DJ, and planner run $25–$60 per person. Always ask for "all-in" quotes that include tax, fees, and rentals — it's the only way to compare proposals accurately.
How to set a smart catering budget
Catering and bar are among the most flexible portions of your wedding budget once you have a framework. Use this as your starting point:
Total wedding budget × 25–30% = starting catering target
Example: $40,000 total budget, 120 guests → target $10,000–$12,000 for food and drinks, or $85–$100 per person.
Build your catering budget before you start touring venues, not after. Track it alongside every other expense in real time — not just at the end when invoices arrive. Decide upfront whether food experience, bar, décor, or entertainment is your splurge category. That clarity makes every trade-off easier.
How to get and compare catering quotes
Contact at least 3–5 caterers once you know your date, venue, approximate guest count, and budget range. Include your event date and timeline, estimated guest count, service style preference, rough budget per guest, and bar expectations in every outreach message.
Request itemized proposals separating food, bar, rentals, staff, tax, and gratuity. Compare quotes on a per-person basis and ask each caterer for a sample invoice for 100 guests to see realistic totals.
Money-saving tips for catering and bar
- 1Trim the guest list by 10–15 people. Saves $700–$1,500 immediately — more than almost any menu change.
- 2Choose buffet or family style instead of plated. Lower labor costs per head with comparable guest experience.
- 3Offer beer, wine, and one signature cocktail instead of a full premium bar. Guests rarely notice the difference.
- 4Host a brunch or afternoon reception. Food costs drop significantly, and the vibe can be just as memorable.
- 5Choose seasonal ingredients. Fresher food, lower prices — a genuine win on both counts.
- 6Limit hors d'oeuvres to 30 minutes and skip elaborate late-night snacks unless your budget allows.
- 7Be upfront about your per-person budget with vendors. Most caterers would rather propose a creative menu that fits your range than lose the booking — taco bars, food stations, and hybrid cocktail receptions can deliver a great guest experience at lower cost than a formal plated dinner.
Frequently asked questions
Is it cheaper to self-cater or use a restaurant instead of a wedding caterer?
Restaurant trays or self-catering can reduce per-person food cost but typically increases stress and hidden costs: rentals, staffing, and liability insurance. Most caterers carry professional licensing for health and alcohol service. For small weddings under 40 guests or at-home events, drop-off catering can work — but confirm venue rules before assuming DIY saves money.
How much should we budget for gratuity and service fees?
Most caterers add an 18–25% service charge on food and beverage. This may or may not include staff gratuity — ask specifically: "Does your service fee include gratuity?" If it doesn't, plan for 15–20% of pre-tax totals, or $50–$100 per lead server and bartender.
When do we need to book our caterer and lock in final numbers?
Popular caterers book 9–18 months ahead for peak Saturdays (May–October) and 6–12 months for off-peak dates. You'll pay a deposit to reserve, then provide a final guest count 7–14 days before your wedding.
Do we have to provide vendor meals?
Yes — it's standard etiquette and often contractually required for vendors working long hours. Budget $25–$60 per person as simpler plates or boxed meals, and ask whether your caterer offers discounted vendor rates.
Can we negotiate catering prices?
Caterers rarely discount line items directly, but most will adjust menus, course counts, or bar structures to hit your target. Share a clear per-guest goal ("We'd like to stay around $95 per person including bar") and invite creative proposals. Flexibility on date, time, or menu style gets you further than asking for percentage discounts.
Track your catering budget in real time
Eydn's budget tracker includes 36 pre-built line items — catering, bar, vendor meals, and more — so you can see the full picture and adjust as quotes come in. One-time $79, no subscription.
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