Grazing, canapés or plated: which suits your event

What each style really costs

The gap is not subtle. Cocktail-style receptions generally run 15–25% below a seated dinner for the same guest list, before you account for the smaller staffing requirement.

• Grazing and food-truck styles: $35–65 a head
• Buffet and shared feasting: $50–90 a head
• Two-course plated: $75–120 a head
• Three-course plated with full service: $110–180 a head

Staffing is the hidden multiplier

A plated three-course dinner needs kitchen staff, service staff and a timed run sheet. A grazing table needs delivery, setup and a refresh. Each additional course adds roughly $8–20 a head in food and labour combined, which is why the styles separate so sharply as the guest list grows.

Match the style to the room

Standing service suits a venue where people move and talk; seated service suits speeches and a fixed timeline. A cocktail reception in a room with too few seats reads as an oversight, and a plated dinner in a space with no kitchen access becomes a logistics problem the caterer will price for.

Dietary requirements, priced honestly

Where more than 10–15% of guests have specific dietary needs, a surcharge of roughly $2–8 a head is standard practice in Australia. Give the caterer real numbers early — it costs far less than a late substitution.