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Catering Food Cost: Per Person and Per Event

By mise · Updated September 29, 2026

Quick answer: food cost for caterers usually runs 25–35% of the menu price. Divide the ingredient cost of a plate by its menu price; for the month, use beginning and ending inventory plus purchases.

Every concept has its own food cost. What is healthy for caterers can be a problem somewhere else, so it helps to know the benchmark and which ingredient moves it.

What is a good food cost for caterers?

Most caterers land between 25–35% of the menu price. The biggest cost drivers: proteins, over-production for safety, and transport.

Example: wedding dinner per guest

IngredientCost
Appetizers$3.60
Entrée$6.40
Dessert$1.50
Bread and extras$0.80
Total plate cost$12.30
Menu price: $48.00. Food cost = $12.30 ÷ $48.00 = 26%.
Work out your food cost

Food cost: —

How to bring it down without cutting quality

  1. Recipe cost per menu and per guest × confirmed guests.
  2. 5% safety margin, not 20%.
  3. Count what comes back from every event.
  4. Close food cost per event.

How mise helps

Scan the barcode with your phone camera or snap a photo of the label; mise's AI finds the product and categorizes it with name, brand, category, photo and price. Count at the start and end of the period, add purchases, and mise gives you the actual food cost to compare with the recipe cost. Every count is saved with a date and a name, par levels warn you before you run out, and you see shrinkage and food cost for the period without building a spreadsheet.

Try mise in your business

Scan the barcode or snap a photo: mise's AI finds the product and categorizes it. 7-day free trial, then US$33 a month (£26 in the UK).

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Keep reading Food cost percentage: formula, examples and targets Food cost calculator Restaurant COGS: how to calculate cost of goods sold Recipe costing: how to work out the cost of a dish All guides

Frequently asked questions

How do you calculate food cost for caterers?

Plate cost ÷ menu price × 100. For the month: (beginning inventory + purchases − ending inventory) ÷ food sales × 100.

What food cost percentage should caterers aim for?

Between 25–35%. Above that, check portions, waste and supplier prices before raising prices.

How do I calculate catering food cost per event?

Cost of everything that went out − what came back usable, divided by the event revenue.

How much does mise cost?

A 7-day free trial, then US$33 a month per location (£26 in the UK).