Catering Food Cost Targets
Most profitable catering programs target food cost of 22–30% per event. The variation depends on menu complexity, service style, and event type. Corporate lunch events at 120+ guests typically run lower food cost than wedding receptions with premium proteins. Labor tends to be the swing variable — factor it in every quote.
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Frequently Asked Questions
What is a good food cost percentage for catering?
Most catering operations target 22–30% food cost. Buffet-style with lower-cost proteins (pasta, chicken thighs, seasonal vegetables) can hit 20–25%. Premium seated dinners with beef or seafood typically run 28–35%.
Should I include labor in my catering food cost?
No — labor is a separate line item. Your food cost percentage measures only ingredient cost relative to revenue. Track labor separately and add it to food cost to calculate total event direct cost, which should ideally stay below 55–60% of revenue.