The real numbers
Here's what full-service catering costs in Adelaide at the end of 2026, per person, staff and equipment included:
- Canapé events — $38 to $72
- BBQ and outdoor feasts — $42 to $85
- Buffets — $58 to $98
- Working lunches and conference days — $45 to $65
- Weddings — $95 to $145
The spread inside each range comes down to menu complexity, service format and how much labour the day needs. Our pricing page has the full breakdown service by service.
Where the money actually goes
On a typical $95 wedding head, the split looks roughly like this: 40% food and produce, 35% staff (chefs, floor, setup, pack-down), 15% equipment and logistics, and 10% everything else — tastings, planning time, insurance, the van.
That's why two caterers can quote wildly different numbers for 'the same thing'. A $60 quote usually means reheated food, skeleton staff, or a surprise invoice later. Ask any caterer what's included and watch which ones answer straight.
- Full-service runs $38–$145 a head depending on format.
- Shared feasts save ~$20pp vs plated service.
- Seasonal swaps trim 10–15% off food costs.
- Ask what's included, every time, without exception.
What pushes the price up
Guest count is obvious. The less obvious drivers: plated service (more floor staff than shared formats), remote venues (travel, generators, water), premium proteins (eye fillet costs what eye fillet costs), long service windows, and peak Saturday dates in October-to-April season.
None of these are bad reasons to spend more. They're just worth knowing so you spend it where your guests will actually feel it.
Where to save without anyone noticing
Shared feasts instead of plated service save around $20 a head and most guests prefer them. Seasonal produce swaps — broccolini for asparagus in winter, stone fruit for berries in summer — trim 10 to 15% off the food line with zero flavour loss. Day-of-week matters too: a Friday wedding or a Thursday corporate event dodges peak minimums.
What we'd never cut: enough staff to serve properly, and the tasting. Skimping on either is how catering horror stories start. For more on stretching a menu budget, see our seasonal planning guide.
