Cost to Feed 100 People – Practical Guide for Your Wedding

Feeding a crowd of 100 can sound scary, but you don’t need a fortune to make it work. Let’s break down the numbers, look at what drives the price, and give you clear steps to keep the food budget under control.

Average per‑guest cost in 2025

In the UK, most wedding caterers charge between £35 and £75 per plate for a three‑course menu. That range covers everything from a simple buffet to a plated service with wine pairing. Multiply those figures by 100 guests and you get a total food spend of £3,500‑£7,500.

If you prefer a more relaxed vibe, a family‑style or street‑food set‑up can drop the per‑person cost to £25‑£40. That brings the total to £2,500‑£4,000, leaving extra room for décor or a sweet‑table upgrade.

Our “100‑Person Wedding Budget (2025)” post shows that food typically makes up 30‑35% of the overall budget, so knowing this slice helps you balance the rest of your expenses.

Ways to save without skimping on taste

1. Trim the menu. Stick to two courses or offer a hearty salad bar instead of a full starter. Guests still feel satisfied, and you shave off 10‑15% of the cost.

2. Choose seasonal produce. Fresh, local ingredients are cheaper and taste better. A spring menu with asparagus, lamb, and strawberries can be up to £5 per plate less than out‑of‑season options.

3. Limit alcohol. Offer a welcome drink and a limited‑selection bar rather than an open‑bar. A “cash‑bar” for premium bottles can keep the liquor bill around £10‑£12 per head instead of £25‑£30.

4. DIY some dishes. If you have a handy friend or family member, prepare a salad, bread, or dessert station yourself. The savings can be £200‑£400 on a 100‑guest list.

5. Negotiate with vendors. Many caterers are willing to bundle services—like staffing and tableware—if you give them a clear headcount early. Ask for a discount if you book before the peak wedding season (May‑September).

Don’t forget the “Cost of 100 Wedding Invitations” post—keeping stationery cheap frees up cash for food upgrades. And the “Is Hiring a Professional Wedding Photographer Worth the Cost?” article reminds you to balance big‑ticket items; sometimes cutting back on photography allows a nicer dinner.

Lastly, track every line item in a simple spreadsheet. Write down the per‑guest price, total cost, and any discounts you negotiate. Seeing the numbers in front of you makes it easier to decide where to splurge and where to pull back.

Feeding 100 people doesn’t have to be a budget nightmare. With clear numbers, smart menu choices, and a few DIY tricks, you can serve a delicious meal that fits your overall wedding plan.