What does a buffet cost per person?
The price of a buffet per person ranges from around €15 for a simple lunch buffet to €75 or more for a fully catered evening buffet with service and equipment. What you ultimately pay depends on the type of buffet, group size, venue and what is or is not included in the price.
Many organisers compare quotes without knowing whether staff, equipment and transport are included. That makes it difficult to compare like for like. The rules of thumb on this page will help you set a realistic budget quickly.
Drinks are almost never included in a buffet price. Bear that in mind when drawing up a budget. For a two-hour drinks package, allow roughly €15 to €20 per person extra.
Indicative price ranges by buffet type
A hot buffet costs roughly €25 to €45 per person, excluding drinks and staff. A fully catered buffet including service, equipment and set-up quickly comes to €40 to €65 per person.
- Simple lunch buffet (sandwiches, salad, soup): approx. €15 to €25 per person
- Cold buffet (salads, cold meats, cheese): approx. €20 to €35 per person
- Hot buffet (1 to 2 hot main dishes and sides): approx. €25 to €45 per person
- Extended/premium buffet (hot and cold with dessert): approx. €40 to €65 per person
- Fully catered buffet (service, set-up, pack-down and equipment): add €10 to €20 per person
These figures are indicative and exclusive of VAT. The actual price varies by caterer, region and specific requirements.
What will you pay in total for your group?
The table below gives a broad picture of total costs by buffet type. These are indicative ranges including food, excluding drinks and additional staff.
| Buffet type | Price p.p. (indicative) | 25 guests | 50 guests | 100 guests |
|---|---|---|---|---|
| Lunch buffet | €15 to €22 | €375 to €550 | €750 to €1,100 | €1,500 to €2,200 |
| Hot evening buffet | €28 to €40 | €700 to €1,000 | €1,400 to €2,000 | €2,800 to €4,000 |
| Premium buffet | €45 to €65 | €1,125 to €1,625 | €2,250 to €3,250 | €4,500 to €6,500 |
Note: with 25 guests the price per head is relatively higher than with 100 guests. Transport, set-up and equipment are largely fixed costs. See the "Things to watch out for" section below for more detail.
Which factors determine the price of a buffet?
1. Type of buffet
A cold lunch buffet with sandwiches and salad is considerably cheaper than a hot evening buffet with multiple dishes. The more preparation and variety involved, the higher the ingredient costs and the cooking time required.
2. Group size
A caterer charges fixed costs for transport, set-up and pack-down regardless of the number of guests. Those costs are spread across all attendees. With 25 guests the impact per head is relatively heavier than with 100 guests. Set-up and pack-down always take 1 to 2 hours of labour, and chafing dishes have a fixed price per unit.
3. Service and staff
A buffet without service staff is cheaper, but for larger groups or longer events you want someone to top up dishes, clear plates and keep an eye on things. A service team member costs on average around €50 per hour, which adds up over the course of an evening event.
4. Drinks
Drinks are rarely included in buffet prices. A two-hour drinks package costs roughly €15 to €20 per person extra; for four hours, allow €25 to €30 per person. Do not forget this in your overall budget.
5. Equipment and logistics
Crockery, cutlery and glassware are charged per person. Transport costs most caterers a fixed amount per journey. At KOM a minimum order value applies per journey, depending on the region.
6. Venue and distance
A caterer working outside their core area charges higher transport costs. KOM is based in Den Hoorn and works primarily in The Hague, Delft and Rotterdam. For larger events we work throughout the Netherlands, but higher minimum order values apply.
7. Season and ingredients
Fresh vegetables are cheaper in spring and summer than in winter. A buffet with a high proportion of seasonal produce may cost slightly more during the winter months. The difference is generally small, but it is a factor with premium or fresh menus.
Would you like an honest price indication for your buffet? Send us the number of guests, the time of day and the venue.
Discuss your situationFour scenarios: from budget to full service
Budget: sandwiches, soup and salad
Indicatively €12 to €18 per person. Suitable for a business lunch or informal afternoon programme. Minimal preparation, straightforward logistics. Works well for smaller groups of up to 50 people.
Standard: hot buffet with service
Indicatively €28 to €40 per person. One or two hot dishes, sides, one or two cold items. A service team member present to top up. This is the most requested scenario for corporate events and corporate catering.
Extended: hot and cold with dessert
Indicatively €45 to €60 per person. Multiple hot and cold dishes, a dessert buffet, wider variety to accommodate dietary requirements. Suitable for anniversaries, receptions and events where guests are present for an extended period.
Full service: including equipment, set-up and staff
Indicatively €55 to €75 per person. Everything is taken care of: food, drinks, crockery, glassware, set-up, pack-down and at least one service team member. You do not need to organise anything yourself. This scenario is also the fairest basis for comparison when placing quotes side by side.
Practical points to bear in mind with buffet pricing
- Drinks are rarely included in buffet prices. Always ask explicitly what is and is not included before accepting a quote.
- Staff for service, set-up and pack-down is sometimes priced separately. Ask whether this is included in the rate or added on top of the buffet cost.
- A caterer outside their own region charges higher transport costs. At KOM a minimum amount applies per journey, depending on the distance.
- Seasonal produce is a factor: fresh vegetables are cheaper in spring and summer than in winter, which affects the cost of a fresh buffet menu.
- For small groups (fewer than 25 people) the fixed costs per head are relatively high. Consider a simplified concept or a lunch format rather than an extensive buffet.
- Guests arrive at the same time, speeches run over and dietary requirements need to be confirmed in advance. Build extra time into the set-up schedule and communicate dietary requirements at least one week before the event.
Mistakes that can cost you
- Comparing buffet prices without checking whether staff, equipment and transport are included. A low price per person can be misleading if all those items are added on top.
- Offering a large, elaborate buffet for a small group of 15 to 20 people. Fixed costs weigh heavily on the per-head price, while a simpler format works just as well.
- Ordering drinks separately and forgetting to include those costs in the overall budget. A four-hour drinks package can add €25 to €30 per person to your total.
- Assuming a cheaper buffet is automatically of lower quality. Price depends heavily on what is included, not just on the quality of the food.
How KOM handles buffet pricing
KOM always provides an all-inclusive quote: food, drinks, staff, equipment and transport are set out clearly side by side. That way you know exactly what you are paying and there are no surprises on the final invoice.
For corporate clients in The Hague, Delft and Rotterdam we work with a minimum order value of €175 per journey. For venues in Amsterdam or Utrecht a higher minimum order value applies. We tell you this upfront, not after the fact.
For larger events from 200 guests upwards the proportions shift: fixed costs are spread across more people and we can more often offer tailored solutions. The more guests, the better the value for money tends to be.
Frequently asked questions about buffet price per person
Indicatively, a hot buffet costs €25 to €45 per person, excluding drinks and staff. If you want service, equipment and set-up included, the price comes to €40 to €65 per person. These are broad ranges; the actual price depends on the number of guests, the venue and the menu.
Almost never. Most caterers charge for drinks separately, either as a drinks package or on consumption. Always ask explicitly whether drinks are included in the quote before comparing. At KOM, food and drinks are always listed separately in the quote so you can see exactly what you are paying.
Transport, set-up and pack-down are fixed costs that do not halve with fewer guests. Set-up always takes 1 to 2 hours of labour, and chafing dishes have a fixed price per unit. Those costs are divided across the number of guests, so the smaller the group, the higher the amount per person.
A cold buffet with salads, cold meats and cheese costs indicatively €20 to €35 per person. That is cheaper than a hot buffet because less preparation is needed and no chafing equipment has to be deployed.
Only compare quotes that contain the same elements: food, drinks, staff, equipment and transport. A low price per person can be misleading if transport and service are still to be added. Ask every caterer for an all-inclusive proposal on the same basis.
For a premium buffet with hot and cold dishes, dessert, service, equipment and transport, allow indicatively €55 to €75 per person. This is the fairest basis for comparison when you want to know what a fully catered buffet costs with no hidden extras.
For corporate events we recommend ordering at least two weeks in advance, to allow time to process dietary requirements and finalise the menu. For large events above 100 guests, a lead time of four to six weeks is more realistic.
Discuss your requirements with KOM
A good buffet quote contains more than a price per plate. KOM works everything out, food, drinks, staff, equipment and transport, in one clear proposal. So you know where you stand before you make a decision.
