You have many options and some unexpected costs to consider. The following is a general definition of basic catering terms and a price range for each service to give you an idea of costs to consider when planning your event.
|
SERVICE |
DESCRIPTION |
COST RANGE |
|
SIT-DOWN |
A formal meal, your guests are seated and served by your staff. A field kitchen (additional rental) is generally recommended if there is no staging area or kitchen at your venue. |
From $25 |
|
BUFFET |
A less formal type of service where the food is displayed on tables or various stations. Guests may be served by staff behind the tables or you may choose self-service option. |
From $18 |
|
HORS D' OEUVRES |
If you are having an open house, corporate event, or cocktail party, you can opt for appetizers (small pieces either tray-passed by servers or have a stationary display or a combination of both.) Consider a sweet selection & coffee when doing this option (only). |
From $12 |
|
BEVERAGE |
Soft Bar with non-alcoholic beverages (sodas, juices & waters), beer, wine and champagne |
$2.50 - $20 per guest |
|
CORKAGE |
This is a fee charged by some companies to open and serve your bottles of alcohol and wine. |
0 - $20 |
|
LABOR |
Event managers, waitstaff, chef, kitchen staff, bus staff, bartenders, bar-backs (bartender’s assistants). |
$20 - $35 |
|
SERVICE CHARGE |
A charge to bring the party to location, including insurance coverage, etc. There is no service charge on tax. |
10% - 20% |
|
SALES TAX |
Mandatory in California, it varies from county to county, subject to change without notice. |
8 – 9 % |
|
STAFF GRATUITY |
This is a charge that is optional, at your discretion and greatly appreciated by your hard working staff. |
TBD |
|
RENTALS |
Depending on the venue & the type of event and the type of service, may include tables, chairs, linens, china, glassware, flatware, serving & busing items, etc. |
$10 - $35 |
