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Quick summary

Off-site catering means arranging food, drinks and service outside a caterer’s own kitchen, whether that’s at an event venue or a private home. Costs can vary significantly depending on the type of event, guest count and the format you choose.

• Corporate drinks reception: typically €35 to €50 per person
• Three-course corporate dinner: in practice €60 to €90 per person
• Wedding dinner package (reception + dinner + evening snacks): often €100 to €150 per day guest
• The cost structure of professional catering consists of roughly 45% food and drink and around 50% staffing costs, according to Trustoo
• Catering at a dedicated venue such as Het Ketelhuis in Eindhoven always requires a tailored quote based on your specific wishes

Why catering prices rarely appear on a website (Services)

You look for a ballpark price for off-site catering and keep running into vague wording. That’s not a coincidence.

The reason is simple: according to Trustoo, the total cost of professional catering is made up of around 45% food and drink and roughly 50% staffing. That last category can swing dramatically. A two-hour drinks reception needs relatively few staff, while a full wedding day with setup, table service and breakdown requires a much larger team. Travel costs, crockery hire and extra facilities make up the remaining 5% or so.

There’s another reason too: the catering market itself. According to Statistics Netherlands (CBS), the canteens and catering sector posted the strongest revenue growth of all hospitality segments in the fourth quarter of 2025, with growth of 6.2 percent compared with a year earlier. Higher demand also means a wider spread in quality, scale and pricing.

What really drives the price

The three biggest cost drivers in off-site catering are the format you choose, the number of guests and the length of the event. After that come the venue itself — for example, does it have a working kitchen or does everything need to be brought in? — and the level of service. A caterer that simply drops off food is fundamentally different in price from one that also handles drinks, waiting staff, crockery and full setup.

The hidden extras that blow up budgets

In practice, extra costs most often show up in four places: drink packages billed separately, staffing charges beyond the agreed hours, crockery or furniture hire that is not included as standard, and travel costs to an outside venue. La Casserole works with fully itemised quotes that spell out these costs in advance, so clients are not hit with surprises afterwards.

What you can do next:

• Ask every caterer to confirm explicitly whether drinks, crockery and staffing are included
• Have the caterer include a line for contingency costs; wedding specialists usually recommend a 5% to 15% buffer
• Compare at least three quotes based on the same scope, not just the final total
• Ask about the minimum order threshold: most professional caterers typically work from 20 to 30 guests upward

How much does wedding catering cost at an off-site venue?

Off-site wedding catering usually covers three key moments: the reception after the ceremony, the dinner and the evening snacks.

According to natureweddings.nl, a realistic budget for a wedding day guest is usually €100 to €150 per person for catering as a whole. In practice, that often breaks down like this: the reception averages around €12.50 per person including coffee and wedding cake, dinner ranges from €35 to €65 depending on the menu, and evening snacks are added separately.

Three-course dinner vs. walking dinner

The format shapes both the cost and the atmosphere. A plated three-course dinner needs more staff per table, which pushes up the per-guest price compared with a walking dinner or buffet. Trustoo confirms that more premium options such as a three-course dinner or walking dinner can range from €50 to €100 per guest for the meal alone, excluding drinks. A simpler buffet or dinner usually starts at around €25 to €40 per person.

Take a couple hosting 80 day guests who choose a reception, a multi-course dinner and evening snacks at a venue such as Het Ketelhuis on Landgoed de Grote Beek in Eindhoven, which can accommodate groups of up to around 200 people. In a case like that, the total catering bill can easily land somewhere between €8,000 and €13,000 in practice, before drinks are added.

Allergens and food safety: essential costs, not optional extras

One line item couples sometimes underestimate is the legal requirement around allergens. According to the NVWA, caterers must inform guests about allergens present in unpackaged food, either in writing or verbally with a clear visible notice. Professional caterers build this into their process, but lower-cost providers may treat it as an extra or fail to cover it properly at all. On top of that, every catering business is required under NVWA rules to work with a food safety plan based on HACCP. That is part of the operating cost of any reliable supplier.

What you can do next:

• Put together a detailed guest list including dietary requirements and allergies before requesting quotes
• Ask whether the drinks package is unlimited or consumption-based; the difference can add up quickly
• Check whether the caterer works with a HACCP-based food safety plan
• Decide upfront whether you want a walking dinner or a plated dinner; changing format after signing usually costs extra

How much does catering cost for a corporate event?

Corporate catering at an external venue varies widely depending on how ambitious the event is.

According to Dutch Standard Events, a drinks reception typically costs €35 to €50 per person, a dinner €60 to €90, and team building with catering €45 to €75. For corporate events held off-site, venue hire, catering and entertainment are the main cost drivers.

Drinks reception, buffet or gala dinner: which format fits which event?

An HR manager at a manufacturing company organising an anniversary celebration for 150 employees will make very different choices from a marketing team planning a product launch for 40 clients. The anniversary event might suit an informal walking dinner that encourages mingling. The product launch may call for a seated dinner that reinforces the exclusive feel of the occasion. The format has a direct impact on the bill: with the same number of guests, the difference in price per person can easily run into several tens of euros.

La Casserole’s approach for business events is to match the catering format to the programme and the mood you want to create. A conference with presentations requires different logistics from a team-building event. By aligning catering and scheduling in advance, you avoid service happening at the wrong moments or course timings clashing with the agenda.

The added value of an in-house event venue

One less obvious advantage of a venue that also provides catering is simpler logistics. Het Ketelhuis on Landgoed de Grote Beek is an industrial national monument with high ceilings, steel beams and brick walls, offering space for groups of 10 to around 200 people with exclusive venue hire. Because La Casserole manages both the venue and the catering, there is no need to coordinate between separate suppliers. That saves time and reduces the risk of communication errors around timing, setup and menu planning.

What you can do next:

• Choose the format based on your programme, not the other way round; catering should support the event, not overshadow it
• Ask for the staffing ratio per guest in the quote: for a drinks reception, 1 staff member per 25 guests is common; for a plated dinner, it is more likely to be 1 per 8 to 10
• Check whether entertainment, sound equipment and a projector are billed separately or included
• Choose a venue that handles both catering and technical support if you are planning a corporate event for more than 75 people

Comparison: catering formats and costs by event type

Prices are guidelines based on typical market rates in the Netherlands and exclude drinks unless stated otherwise.

How to build a realistic catering budget: step by step

Requesting a quote without proper preparation almost always leads to disappointment or budget overruns. This is the approach that works.

Step 1: Set your guest count and event duration

Staffing costs are calculated per hour and per team member. If an event runs late, you pay more. Confirm the end time in the contract and build in a buffer for setup and breakdown.

Step 2: Choose your catering format

Decide based on your programme whether you need a drinks reception, buffet, walking dinner or plated dinner. Each format has different space requirements: for a reception, you typically allow around 1 square metre per person; for a seated dinner, around 2 square metres.

Step 3: Define the quote scope

Spell out exactly what you expect: food, drinks, staff, setup, breakdown, crockery and any decoration. A detailed scope prevents you from comparing quotes that include completely different services.

Step 4: Request at least three quotes

Compare suppliers on the same scope. Check whether VAT is included, what the cancellation terms are and whether a minimum spend applies. A guide to La Casserole’s full-service event offering can help you understand which combinations of catering, venue and technical support are possible.

Step 5: Build in a contingency buffer

As a rule of thumb, allow an extra 5% to 15% in your budget for unexpected costs. Think late RSVPs, higher-than-expected drinks consumption or last-minute dietary requests.

Step 6: Check the legal requirements

Make sure your caterer works with a HACCP food safety plan and communicates allergen information correctly to guests. This is not a bonus feature; it is a legal requirement.

Step 7: Put everything in writing

Confirm the exact menu, guest count, service hours, payment terms and cancellation policy in a written contract. Verbal agreements about changes often lead to confusion, especially with busy caterers.

What you can do next:

• Fill in a standard quote brief with: number of guests, date, venue, format, scope and target budget cap
• Send the same brief to at least three caterers for a fair comparison
• Ask for an itemised quote, not just a total figure, so you can see where the money goes
• Check whether the caterer has experience with your type of event; a wedding specialist is not automatically the best fit for a 200-person conference

Common mistakes when booking off-site catering

Many clients choose the cheapest supplier and only discover afterwards what was not included.

Quoting drinks separately

The most common budget surprise is a drinks package that is billed separately. As Trustoo points out, caterers offer packages that can be tailored to your needs, but drinks are far from automatically included. Always ask directly.

Starting too late with planning

Popular event venues in Brabant, such as Kasteel Henkenshage in Sint-Oedenrode or Het Ketelhuis in Eindhoven, are often fully booked a year or more in advance during peak season. The blog about Kasteel Henkenshage as an event venue shows just how early you need to start planning for a successful event at a historic venue. If you leave it too late, you are choosing from what is left, not from what you truly want.

Booking venue and catering separately

If you hire a venue and then bring in an outside caterer, you are also taking on the coordination yourself. That can work well for smaller events, but for weddings or corporate events with more than 75 guests, it often creates timing and logistical issues. La Casserole combines venue, catering and project management under one point of contact, which in practice means no crossed wires about when the kitchen is ready or what time service starts.

What you can do next:

• Check your contract for a clear breakdown of what is and is not included
• Schedule your venue visit at least 6 to 12 months before the event date for popular venues in Brabant
• Consider a full-service partner if your event has more than 60 guests or a tightly timed programme
• Ask about cancellation terms before booking: what are the costs if you cancel 3 months before the date?

Frequently asked questions

What does off-site catering cost per person on average?

Off-site catering prices usually range from €15 to €150 per person, depending on the format and service level. In practice, a simple buffet or lunch generally falls between €15 and €40 per person, while a plated three-course dinner or a fully catered wedding package rises to €60 to €150 per guest. Trustoo confirms that more premium options such as a walking dinner can quickly reach €50 to €100 per guest for the meal alone, excluding drinks.

What are the catering costs for a wedding with 100 guests?

Wedding catering for 100 day guests typically costs between €10,000 and €15,000 for a full package including reception, dinner and evening snacks, based on standard market pricing of €100 to €150 per day guest. Natureweddings.nl states that the budget per day guest usually comes out at €100 to €150. Drinks packages are often extra, so always ask for those separately in the quote.

How does La Casserole help with planning off-site catering?

La Casserole offers end-to-end event support, combining catering, venue hire, styling, technical production and project management under one central point of contact. With more than 40 years of experience and over a thousand events organised, La Casserole has two in-house venues in Brabant: Kasteel Henkenshage in Sint-Oedenrode and Het Ketelhuis on Landgoed de Grote Beek in Eindhoven. Couples and corporate clients looking for off-site catering can explore the full La Casserole offering on the website.

What is the cost difference between a walking dinner and a seated dinner?

A walking dinner requires fewer tables and chairs, but often more front-of-house staff per guest than a seated dinner, so the total cost can be similar or sometimes even higher. Where a walking dinner can save money is in space: you generally need around 1 square metre per person rather than 2 square metres for a plated dinner. For events built around networking, a walking dinner is often both more practical and more budget-friendly than a formal sit-down meal. For events where dining is the main experience, a seated dinner gives you more control over the guest journey.

What legal requirements apply to caterers at events?

Food safety and allergen information are legal requirements for every catering business in the Netherlands. According to the NVWA, every caterer must work with a food safety plan based on the HACCP system, and the NVWA checks compliance through unannounced inspections. In addition, caterers are required under NVWA allergen rules for unpackaged food to inform guests, either in writing or verbally, about allergens present in the food so that guests with food sensitivities can eat safely.

Conclusion

Off-site catering does not come with a fixed price tag, but there is a clear logic behind the numbers. The format, the service level and whether the venue and catering are handled by the same supplier will usually shape the budget more than the menu itself.

For a wedding with 100 guests, a realistic total catering cost is typically €10,000 to €15,000 for a full package. For a corporate event of a similar size, the range can run from around €3,500 for a drinks reception to €9,000 for a plated dinner, excluding entertainment and technical production.

If you want to keep the budget under control, the biggest wins come from starting early, preparing a detailed quote brief and choosing a partner that can manage all parts of the event under one roof. La Casserole combines catering, its own venues in Brabant, styling and project management, so clients do not have to coordinate everything themselves and can rely on proven experience.

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