Catering — order food for events, parties and business
A good caterer asks about allergies, guest numbers, venue facilities, timings, hire and staffing before giving an itemised quote. Typical UK ranges are £15–£35 per head for lunch, £40–£90 for a three-course dinner and £75–£180 per head for staffed wedding catering. Menu, location, hire, alcohol and service style all move the total.
On Marketit you'll find caterers that are manually vetted and well reviewed. Tell us in the chat what it's for — date, guest numbers, venue — and you'll get several proposals to compare.
Price level
Lunch SEK 250–450/cover, 3-course dinner SEK 450–850, wedding dinner incl. service SEK 800–1,600. Service staff SEK 400–650/hr.
When should you hire a catering?
Four to eight weeks before a wedding, milestone birthday or conference, and one to two weeks before office lunch catering. For Saturdays between May and September, and for the run-up to Christmas parties in November and December, enquire three to six months ahead — good caterers in London and the South East fill those dates first.
Common mistakes to avoid
- Comparing quotes on the per-head price without counting staff, transport and hire. The total can differ by 40–60% between caterers with the 'same' per-head price.
- Underestimating the number of waiting staff. Rule of thumb: one waiter per 15–25 guests at a seated dinner.
- Forgetting to declare allergies in advance — last-minute substitutions may be unavailable and unsafe.
- Ordering too little drink and assuming guests bring their own. At a wedding, plan for around three quarters of a bottle of wine and 1–2 beers or ciders per guest.
- Not getting the venue's kitchen facilities into the contract. With no oven or fridge on site, food has to arrive hot, and that costs more.
Checklist before you hire
- Check the caterer is registered as a food business with their local authority
- Look up the Food Hygiene Rating — aim for 5, and ask questions below 4
- Confirm public and product liability insurance, plus alcohol cover if they're serving
- Ask for an itemised quote: food, drink, staff, transport, hire and cleaning separately
- Put allergies and special diets in writing and ask how cross-contamination is controlled
- Confirm final numbers at least 7 days ahead (the usual cancellation rule)
- Clarify who handles washing-up, waste and leftover removal
Frequently asked questions
How much food should I order per guest?
For a seated dinner, plan on 180–220 g of main per adult, 80–120 g for a starter and 100–150 g for dessert. For a buffet, add 15–25% since guests help themselves unevenly. The caterer should work this out from your numbers — if they don't, that's a warning sign.
What's included in the quote besides the food?
Usually preparation, delivery within a set radius and basic crockery if specified. Normally charged separately: waiting staff, hire of glassware, crockery, cutlery and linen, travel outside the local area, end-of-event cleaning and waste removal. Always ask for it itemised.
Can a caterer serve alcohol?
In England and Wales, selling alcohol needs a premises licence or a Temporary Event Notice from the council, with a personal licence holder responsible. Scotland and Northern Ireland have their own systems. Confirm in writing who holds the licence and that the caterer's insurance covers alcohol service.
What happens if I cancel?
Typical terms: over 30 days ahead, a full refund less a 10% booking fee. 14–30 days, 25–50% of the order. Under 14 days, 75–100%. Final numbers are usually locked 7 days ahead and invoiced in full from then on.
How are allergies and special diets handled?
UK food businesses must give information on the 14 regulated allergens, and Natasha's Law requires full ingredient labelling on food prepacked for direct sale. Ask for allergen information in writing and check that serving staff can answer questions on the day. The Food Standards Agency publishes current guidance.
Companies in catering
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