A per-person price only means something when you know what it includes. Use this guide to identify the items your budget needs and compare proposals fairly.
Prepare your occasion
Food and drinks usually scale with guest numbers. Transport, setup and some equipment can apply even to small groups. Staffing also depends on hours, serving rounds and distances. A menu photograph or the price of one dish cannot reliably establish the cost of catering for 50 people.
Divide your available total budget by the expected guest count. A purely arithmetic example: a €2,000 budget for 50 guests gives €40 per guest. This is not a Delta Catering quote or a market price. It would need to cover every service you want, including delivery and staffing.
Send every supplier the same brief. Compare the total including agreed extras and check whether VAT, service hours and return transport are treated consistently. Delta Catering does not currently have a confirmed price list. A binding amount requires a specifically agreed scope.
Compare items using the same units. A low food price does not tell you what the whole evening will cost.
| Item | Clarify the unit | Comparison question |
|---|---|---|
| Food & drinks | Per person, portion, piece or actual consumption. | Does it include every course and the requested drinks? |
| Service | Staff numbers, working hours and overtime. | Does time start with setup or with the reception? |
| Equipment | Rental, cleaning and possible extra charges separately. | Who supplies linen, glasses and warming containers? |
| Logistics & total | Specify travel, return transport and VAT. | Is the final amount clear for all agreed services? |
Record the headcount and calculation date for every proposal. Additional guests, a new venue or extra hours can change the comparison; have revisions confirmed clearly.
The essentials for planning your catering.
All questions & answersOnly against a quote with the same scope. Compare food, drinks billing, staff hours, transport, equipment and VAT side by side. If an item is missing, ask for the complete total rather than the menu price alone.
Not every cost depends on portions. Travel, an agreed setup window or particular equipment may still be needed for a smaller group. Ask which items vary with headcount and which are costed as fixed services.