Catering — order food for events, parties and business
A good caterer asks about allergies, guest count, venue facilities, timing, rentals, and staffing before providing an itemized quote. Typical ranges are $20–$45 per person for lunch, $50–$120 for a three-course dinner, and $100–$250 for staffed wedding catering. Menu, location, rentals, alcohol, and service style affect the total.
On Marketit you'll find caterers that are manually vetted and well-rated. Tell us in the chat what it's about — date, guest count, 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?
4–8 weeks before larger events (weddings, anniversaries, conferences). 1–2 weeks before business lunch catering. For popular weekends May–September: 3–6 months ahead.
Common mistakes to avoid
- Comparing quotes on per-person price without counting staff, transport and rentals. The total can differ 40–60% between caterers with the 'same' cover price.
- Underestimating the number of servers needed. Rule of thumb: 1 server per 15–25 guests at a seated dinner.
- Forgetting to specify 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 glasses of wine and 1–2 beers per guest.
- Not having the venue's kitchen standard in the contract. If there's no range or refrigeration on site, food must be delivered hot, which costs more.
Checklist before you hire
- Verify permits and the latest health-department inspection score for the caterer's commercial kitchen
- Confirm general and product liability insurance, plus liquor liability where alcohol is served
- Ask for an itemized quote: food, drink, staff, transport, rentals, cleanup separately
- Document allergies and special diets in writing and ask how cross-contact is controlled
- Confirm final guest count at least 7 days ahead (the common cancellation rule)
- Clarify who handles dishwashing, trash and leftover removal
- Ask for references from similar event types and sizes
Frequently asked questions
How much food do I need to order per guest?
Rule of thumb for a seated dinner: 6–8 oz of protein per adult plus sides, 3–4 oz for a starter, and one dessert portion. For a buffet, count 15–25% more than seated since guests take varied amounts. The caterer should calculate it from the guest count — if they don't do this automatically, it's a warning sign.
What's normally included in the quote besides the food?
Typically preparation, delivery within a set radius, and basic disposables or china if specified. Usually charged separately: service staff, rental of glassware, china, flatware and linen, travel outside the local area, end-of-event cleanup, and gratuity or service charge. Always request an itemized quote.
Can a caterer serve alcohol?
It depends on your state and city. Alcohol permits are issued by state and local alcohol beverage control authorities, servers often need certified training, and many venues require the caterer to carry liquor liability insurance. Confirm in writing who holds the permit for your event.
What happens on cancellation?
Industry standard: cancellation over 30 days ahead = full refund or a 10% booking fee. 14–30 days = 25–50% of the order. Less than 14 days = 75–100%. The final guest count is usually confirmed 7 days ahead — after that it's the basis for delivery and invoiced in full.
How are allergies and special diets handled?
Caterers follow their state and local food code plus federal labeling rules for the nine major allergens, including sesame. Ask for ingredient and cross-contact information in writing, and confirm that servers can answer allergen questions at the event.
Companies in catering
No registered catering yet — we search the whole web for you
Marketit is still ramping up. Start a job request and our AI will find suitable catering in your area right away.