The cost to feed 50 people at a Caterer’s in Delhi for a House Party can vary dramatically, but you should budget for a wide range, often starting from ₹7,500 to over ₹42,500, with the average mid-range estimate being around ₹35,000 for a full-service plated dinner.
This figure is calculated using the per-person (or per-plate) cost, which is the most common way caterers charge. For an event like a wedding, catering prices can range from a budget-friendly ₹150 per plate to a premium ₹850 or more per plate, not including alcohol or extra services.
Estimated Cost Breakdown for 50 Guests
To find a general estimate, we use the average per-person cost and multiply it by your guest count (50). The total price will depend heavily on the type of service and the menu complexity you choose.
Key Factors That Drive the Cost Up or Down
The price of feeding your 50 guests is not just about the ingredients; it’s a comprehensive service. The following factors are the biggest influencers on your total bill:
1. Menu Selection (Vegetarian vs. Non-Vegetarian)
Vegetarian meals are almost always more cost-effective.
Non-Vegetarian menus are generally higher in price, with expensive items like seafood, premium cuts of meat, or exotic dishes pushing the per-plate cost higher.
Menu Variety: Offering too many courses or live food stations (like a customized pasta bar or dim sum counter) requires more specialized staff and expensive equipment, increasing the cost.
2. Service Style (The Biggest Cost Driver)
Buffet Style: This is generally the most budget-friendly option. Guests serve themselves, which significantly reduces the need for expensive waitstaff, lowering labor costs.
Plated (Formal) Dinner: This is the most expensive option. It requires a larger team of servers, additional kitchen staff for plating, and typically includes higher quality linens and tableware, all of which substantially increase the per-person price.
Family Style: A middle ground where food is brought to the table on large platters for guests to pass and share. It requires moderate staffing.
3. Location and Venue
Location: Catering prices are higher in major metropolitan areas compared to smaller towns due to higher local costs of living, labor, and transportation.
Venue Kitchen: If your venue lacks a full, commercial kitchen, the caterer will have to bring in all necessary equipment (ovens, cooking surfaces, refrigeration) and staff, which adds significant rental and setup fees.
4. Additional Charges (The “Hidden” Costs)
Be sure to clarify what is included in the per-plate price. Common items that are often added separately include:
Beverages: Bar service, specialty mocktails, and alcohol can dramatically increase the bill.
Staffing/Service Fee: This covers the labor for servers, chefs, and bartenders. It can be a fixed fee or an automatic gratuity of 18% to 25% of the total bill.
Rentals: Tables, chairs, linens, cutlery, plates, and glassware may not be included and can be a substantial separate cost.
Cake-Cutting Fee: Some caterers charge a fee to cut and serve a wedding cake if it was sourced from an outside baker.
Smart Ways to Reduce Catering Costs
Since catering is one of the largest wedding expenses, even a small gathering of 50 people offers opportunities to save:
Opt for a Buffet or Food Truck: For a small guest list, a buffet or a high-quality food truck can offer a fun experience while keeping staffing costs low compared to a full-service plated meal.
Limit the Bar: Instead of a full open bar, consider offering a limited selection (like beer, wine, and one signature cocktail) or hosting a dry wedding to eliminate the highest cost factor.
Choose Filling, Cost-Effective Meals: Dishes based on pasta, rice, chicken, or pork are typically much more affordable than beef tenderloin, salmon, or premium imported ingredients.
Simplify the Menu: Instead of five appetizers and four entrees, offer one or two excellent, crowd-pleasing options. Guests appreciate quality over an overwhelming quantity of choices.
Book Off-Peak: Scheduling your event on a weekday or during the off-season (outside of peak wedding months) can sometimes result in lower per-plate costs from caterers.
Would you like me to find some local catering options for a 50-person event in a specific city, or look up ideas for budget-friendly wedding menus?
How much food for a 40-person party?
Planning food for a party of 40 people requires careful calculation to ensure everyone is satisfied without excessive waste. A good general rule of thumb is to aim for about one pound (450-500 grams) of food per adult guest, not including drinks or dessert. This total weight is then broken down into different courses.
Portion Breakdown for 40 Guests
When planning a full meal (main course plus sides), use the following serving size guidelines per person and then multiply for 40 guests. Remember to round up slightly to accommodate hearty eaters and to ensure there are no shortages.
Key Food Item Quantities
If you are serving specific popular dishes, here are some helpful estimates based on the general guidelines:
Whole Turkey/Chicken: Plan for 1 pound (0.45 kg) of raw weight per person. For 40 guests, this would be about 40 pounds of turkey or chicken.
Roast Beef/Ham (Boneless): Aim for 5-6 ounces of cooked product per person, totaling 12.5–15 pounds cooked weight. You’ll need to purchase more raw weight to account for shrinkage (closer to 15-20 pounds of raw boneless product).
Pasta: For a main course pasta dish, estimate 4-5 ounces (115-140g) of dry pasta per person, which equates to about 10–12.5 pounds of dry pasta.
Charcuterie/Cheese Board: Plan for 1–2 ounces of cheese and 1–2 ounces of meat per person (e.g., 4–8 pounds total of assorted cheeses and meats).
Chips and Dip: For a snack, a large bag of chips (about 1 pound/0.45 kg) serves roughly 10-12 people, so plan for 4 large bags of chips and about 2 quarts of dip.
Drinks and Extras
Don’t overlook beverages and condiments, as they significantly affect guest satisfaction.
Beverages
A safe estimate is 2 drinks per person for the first hour and 1 drink per person for every hour thereafter. For a 3-hour party for 40 people, you’d need about 240 drinks in total (80 for hour 1 + 80 for hour 2 + 80 for hour 3).
Non-Alcoholic: Plan for about 1 gallon (3.8 liters) of non-alcoholic beverage (soda, water, juice) for every 10 guests. This means you need about 4 gallons total.
Wine: One standard bottle (750ml) yields about 5 glasses. Plan for about one bottle per 2-3 guests for an average party. You would need 13–20 bottles of wine.
Beer: Plan for 2-3 bottles/cans per guest, totaling about 80–120 servings.
Ice: Ice is easily underestimated! Plan for 2 pounds of ice per person to keep drinks cold and for chilling buckets, totaling about 80 pounds of ice.
Condiments & Sides
Salad Dressing: About 2–3 ounces (60–90 ml) per person, so plan for at least 1.5 quarts (about 1.4 liters).
Butter/Spreads: Plan for about 1/4 to 1/3 pound of butter for every 10 rolls/slices of bread.
Sauces/Gravy: Plan for about 1/3 cup (80ml) of sauce or gravy per person, totaling about 3-3.5 quarts (3-3.3 liters).
Factors to Adjust Your Estimate
You can adjust these numbers based on the specifics of your party:
Time of Day: If the party is held during a traditional mealtime (lunch/dinner), guests will eat more. If it’s between meals, you can slightly reduce the main course portions and focus more on appetizers.
Type of Party: A buffet often encourages guests to try more variety, so you can slightly reduce the portion size of the main dish (e.g., 6 ounces instead of 8), but ensure you have enough variety. For a sit-down meal, stick closely to the 8-oz main portion size.
Guest Demographics: If the party includes many teenagers or guests known for large appetites, lean toward the higher end of the estimates. If there are many young children, you can use the estimate of two children consuming the amount of one adult.
Variety: The more different dishes you offer, the less of each dish a guest will consume. If you have a huge spread, you can be more conservative with individual portions.
Would you like me to help you create a sample menu with exact quantities based on these guidelines?
