Brunch for 50: Catering Cost Guide

Understanding Brunch Catering Costs for Your 50-Person Event

How much is catering for 50 people for brunch usually falls between $500 and $4,500, with the exact figure driven by service style, menu selections, and location.

Quick Cost Breakdown:

• Drop-off service: $10-25 per person ($500-$1,250 total)
• Buffet style: $25-55 per person ($1,250-$2,750 total)
• Plated service: $40-90 per person ($2,000-$4,500 total)
• Food truck: $18-40 per person ($900-$2,000 total)

Remember to include beverages, service fees, gratuity, and any rental equipment in your budget. A comfortable mid-range brunch in our market averages about $80 per guest—roughly $4,000 for 50 people.

Knowing these ballpark numbers up front lets you prioritise what matters most—whether that’s a mimosa bar, live omelet station, or upgraded linens—while avoiding last-minute surprises.

Simple guide to how much is catering for 50 people for brunch terms:

• cheap catering for 50 people
• wedding catering for 50 guests

How Much Is Catering for 50 People for Brunch? National & Regional Averages

Planning a brunch for 50 people? You're probably wondering what you'll actually pay once you start getting quotes. Based on our 25 years serving Maryland, Delaware, Washington DC, and the Delmarva area, we've seen how wildly prices can vary depending on where you live and what you want.

How much is catering for 50 people for brunch typically falls between $500 and $4,500 nationally, but that's a pretty big range. The real story is in the details. Basic drop-off service might cost you just $10-30 per person, while full-service plated brunches can easily hit $40-90 per person in major cities.

Rural and suburban areas generally charge $12-35 per person for solid brunch catering. Metropolitan markets like DC and Baltimore bump that up to $25-65 per person. Premium coastal areas can reach $40-90 per person, especially when you're dealing with farm-to-table ingredients and white-glove service.

Recent inflation hasn't made things easier. Food costs jumped about 2.3% last year, but catering prices rose even more at 4.1%. That means the brunch you could get for $25 per person in 2022 might cost $28-30 today.

Cost Range at a Glance – how much is catering for 50 people for brunch

Drop-off catering runs $10-25 per person and covers the basics beautifully. Think continental breakfast platters, fresh bagel assortments, and good coffee service. The caterer delivers, sets up, and leaves you to handle the rest. For 50 guests, you're looking at $500-$1,250 total.

Buffet service jumps to $25-55 per person because you're getting hot items, multiple food stations, and professional staff to keep everything running smoothly. This is the sweet spot for most events - plenty of variety without breaking the bank. Your total for 50 people: $1,250-$2,750.

Plated service costs $40-90 per person since each guest gets individual attention, multiple courses, and full wait staff. It's neat but pricey. Budget $2,000-$4,500 for your group of 50.

Food truck catering offers a middle ground at $18-40 per person. You get fresh, made-to-order items with an interactive experience that guests love. Total cost: $900-$2,000 for 50 people.

Real-World Examples – how much is catering for 50 people for brunch

Nothing beats real numbers from actual events. We've collected pricing data from recent brunches to give you realistic expectations.

An Atlanta suburb wedding managed $14 per person for buffet service, though this didn't include rentals or alcohol. A Maryland corporate event we catered cost $53 per person for a full brunch buffet with made-to-order omelets, fresh fruit displays, and premium coffee service.

A Chicago brunch reception hit $78 per person for two specialty stations plus coffee, tea, and champagne toasts. The higher cost reflected both urban pricing and the added alcohol service. A Santa Cruz caterer quoted $55 per person as their base price, with add-ons like omelet stations for another $7 per person.

The DC metro area shows how expensive urban markets can get. We've seen initial quotes of $100-105 per person for upscale brunch service, which demonstrates why shopping around matters in major metropolitan areas.

These examples show that location drives about 30-50% of your cost difference. The same menu that costs $25 per person in rural Virginia might run $40 per person in downtown DC.

8 Factors That Drive Brunch Catering Costs

After 25 years of catering brunch events across Maryland, Delaware, and DC, we've learned that understanding what drives your catering costs helps you make smarter budget decisions. When clients ask us how much is catering for 50 people for brunch, we always explain these eight key factors that can make or break your budget.

Menu complexity makes the biggest difference in your final bill. A simple continental breakfast with pastries and coffee costs far less than an elaborate spread with made-to-order omelet stations. When you add premium ingredients like smoked salmon, organic produce, or specialty items for dietary restrictions, expect to pay an extra $3-8 per person.

Service style directly impacts your staffing costs, which often surprise first-time event planners. Drop-off service keeps labor minimal since we simply deliver and set up your food. Buffet service requires one server for every 20-25 guests to keep stations stocked and presentable. Plated service needs the most staff - typically one server per 10-12 guests to ensure smooth service.

Our staff rates run $20-30 per hour with a four-hour minimum that covers setup, service, and cleanup. For your 50-person event, this means paying for 2-3 staff members for buffet service or 4-5 servers for plated meals.

Equipment and rental needs add another layer to your costs. Basic tables and chairs might be included at your venue, but upgraded linens, china, and specialty serving pieces require separate rentals. These items typically add $8-15 per person to your total.

Beverage service varies dramatically in both complexity and cost. Basic coffee and tea service adds just $1-3 per person, while a full juice bar increases costs by $2-4 per person. Once you add alcohol, prices jump significantly. A simple mimosa station costs $8-15 per person, while a full open bar can add $25-40 per person to your bill.

Timing and date selection significantly impact pricing. Weekend events cost 15-25% more than weekday brunches, and holiday weekends carry additional surcharges. Peak wedding season from May through October also commands premium rates.

Location and logistics affect your bottom line too. Events within our primary service area have no additional fees, but venues farther out incur travel charges of $0.50-1.00 per mile or flat fees of $50-150. Venues without proper kitchen facilities require us to bring additional equipment, which increases both setup time and costs.

Special dietary accommodations have become more common and typically add $2-5 per special meal. Vegan, gluten-free, or allergen-free options require separate preparation areas, specialized ingredients, and extra staff training.

Service fees, taxes, and gratuity represent the final cost layer that many clients forget to budget for. Most caterers, including us, add service fees of 18-22% to cover operational costs like insurance and administrative overhead. Sales tax adds another 6-10% depending on your location. Gratuity for service staff typically ranges from 15-20% of your catering bill.

According to The Knot's catering cost research, these additional fees can increase your total bill by 35-45%, so factor them into your initial budget planning.

Hidden & Add-On Fees to Watch

Service charges appear separate from gratuity and cover our operational costs, insurance, and administrative overhead. These fees are typically non-negotiable and range from 18-24% of your food and beverage total.

Overtime fees kick in when events run beyond contracted hours. These charges run 1.5-2.5 times our regular hourly rate, so careful timeline planning saves money.

Specialty station fees apply when you want live cooking stations like omelet bars or carving stations. These require dedicated chefs and carry additional fees of $75-150 per station, plus the per-person food cost.

Dietary accommodation surcharges sometimes apply when special meals require extensive menu modifications or separate preparation protocols. We try to minimize these fees, but complex dietary restrictions occasionally require additional charges.

Service Styles & Menu Choices: Buffet vs. Plated vs. Drop-Off

The service format you choose is the biggest driver of how much is catering for 50 people for brunch.

Buffet ($25-55 per guest) offers variety with moderate staffing.
Plated ($40-90) feels like restaurant dining but needs the most labor.
Food stations ($25-45) encourage mingling and interaction.
Drop-off ($10-25) stretches a tight budget by eliminating on-site staff.
Live chef stations add theatre, costing $75-150 per station plus $7-12 per person for ingredients.

Sample Menus & Price Tags

• $13-18 pp: Pastries, muffins, fresh fruit, coffee & tea
• $19-25 pp: Add yogurt parfaits, smoked-salmon bagel board, fresh juices
• $26-35 pp: Hot buffet with eggs, breakfast meats, potatoes and fruit
• $35-50 pp: Southern favourites such as chicken-and-waffles or shrimp-and-grits plus an omelet station
• $45-65 pp: Gourmet farm-to-table spread with seasonal produce, artisanal meats & cheeses, specialty stations

Beverage Service

• Coffee & tea: $1-3 pp
• Premium brews / fresh juice upgrade: $3-6 pp
• Juice bar: $4-8 pp
• Mimosa station: $8-15 pp
• Full open bar: $25-40 pp

Smart Ways to Save or Maximize Your Budget

After catering thousands of events across Maryland, Delaware, and Washington DC, we've learned numerous strategies to help clients maximize their brunch catering budget without sacrificing quality.

Get an Accurate HeadcountNothing inflates costs like overestimating guest count. Use RSVP systems and follow up with invitees to nail down exact numbers. Most caterers allow 5% adjustments up to 48 hours before your event.

Choose Seasonal and Local IngredientsSeasonal produce costs significantly less and tastes better than out-of-season imports. Spring brunches benefit from fresh berries and asparagus, while fall events can feature apple-based dishes and squash preparations.

Accept DIY Elements StrategicallyHandle simple items yourself while leaving complex preparations to professionals. Consider providing your own desserts, coffee service, or decorative elements. A DIY coffee bar with premium beans can save $2-4 per person.

Book Weekday EventsWeekend premiums can add 15-25% to your total cost. Tuesday through Thursday events often qualify for discounted rates, and vendors are more willing to negotiate on slower days.

Limit Alcohol ServiceOpen bars represent major expense increases. Consider beer and wine only, signature cocktails, or limited-time alcohol service (first two hours only). A champagne toast costs much less than full bar service throughout the event.

Bundle Services and RentalsWorking with caterers who provide rentals, staffing, and coordination often costs less than hiring multiple vendors. Ask about package deals that combine food, service, and equipment for better overall value.

For more detailed money-saving strategies, check out our guide on cheap catering for 50 people.

DIY vs. Drop-Off for a Group of 50

Many hosts wonder whether handling brunch themselves saves significant money compared to professional catering. The answer depends on your time availability, cooking skills, and hidden costs you might not consider.

DIY Grocery Costs for 50 People:

• Basic continental spread: $200-350
• Hot breakfast items: $400-600
• Premium ingredients: $600-900
• Beverages and coffee: $100-200
• Disposable service items: $75-150

Hidden DIY Costs:

• Shopping time (4-6 hours)
• Preparation time (6-10 hours)
• Cleanup time (2-4 hours)
• Equipment rental or purchase
• Food safety and temperature control
• Stress and coordination during event

Drop-Off Catering Benefits:

• Professional food preparation
• Proper food safety handling
• Time savings for host
• Predictable costs
• Professional presentation
• Liability coverage

Hybrid Solutions:Many successful events combine DIY elements with professional catering. Handle beverages, desserts, or decorative items yourself while leaving main dishes to professionals. This approach can save 20-30% while reducing stress.

Questions to Ask Caterers Before You Sign

Asking the right questions upfront prevents surprises and ensures you get the service you expect:

Menu and Service Questions:

• Is your menu flexible, or do you only offer pre-selected packages?
• Can you accommodate dietary restrictions like gluten-free, vegan, or allergen-free options?
• What's included in your per-person pricing (service, equipment, setup)?
• Do you provide tastings before the event?

Staffing and Setup Questions:

• How many staff members will you provide for our 50-person event?
• What's your staff-to-guest ratio for buffet vs. plated service?
• How much time do you need for setup and breakdown?

Cost and Contract Questions:

• Is gratuity included in your pricing or calculated separately?
• What additional fees should we expect (service charges, travel, overtime)?
• What's your payment schedule and cancellation policy?
• Do you carry liability insurance and required permits?

Logistics Questions:

• Have you worked at our venue before?
• What kitchen facilities or electrical requirements do you need?
• Can we make guest count adjustments after signing?
• What happens if weather affects an outdoor event?

Frequently Asked Questions about Brunch Catering for 50

How far in advance should I book a caterer?

Weekday brunches generally require 2-4 weeks lead time, while weekend or peak-season dates (May–October, holidays, graduations) should be secured 6-8 weeks ahead. Larger weddings often book 3-4 months in advance. Last-minute events can sometimes be accommodated, just expect a slimmer menu and slightly higher rates.

Is gratuity included or separate?

Some caterers roll a 15-20 % service charge into your contract; others leave gratuity to the host. Always confirm what the quoted price covers so you can tip staff appropriately.

Can I supply my own alcohol to cut costs?

Often yes, but the savings are modest—about 10-20 %—because you still pay for bartenders, mixers, glassware and any required permits. A beer-and-wine bar or timed mimosa toast is usually a simpler, cheaper alternative.

Conclusion

Planning a brunch for 50 people doesn't have to be overwhelming when you understand the cost factors involved. How much is catering for 50 people for brunch typically ranges from $500 to $4,500, but knowing where your money goes helps you make smart decisions that create a memorable experience within your budget.

The reality of regional pricing hits home when you're planning events across different markets. After serving clients throughout Maryland, Delaware, Washington DC, and the Delmarva area since 1999, we've seen how location dramatically impacts your final bill. That charming suburban venue might offer catering at $25 per person, while the same menu in downtown Baltimore or DC could easily cost $40 per person or more.

Here's what we've learned works for different budget levels: Budget-conscious events around $20-35 per person ($1,000-$1,750 total) can still deliver great food and service with smart choices like buffet-style service and seasonal ingredients. Mid-range celebrations at $35-55 per person ($1,750-$2,750 total) allow for specialty stations and upgraded beverage service that really impress guests. Premium experiences at $55-90 per person ($2,750-$4,500 total) include plated service, premium ingredients, and full bar options that create truly special occasions.

The secret to successful brunch catering isn't spending the most money—it's spending your money wisely. Focus your budget on what matters most to your guests, whether that's exceptional food quality, interactive stations, or premium service.

Every event tells a story, and we love helping our clients write theirs. Whether you're hosting a corporate breakfast in Annapolis, celebrating a milestone in Ocean City, or planning an intimate wedding brunch in the countryside, the right catering partner makes all the difference.

At Smokehouse Grill LLC, we've built our reputation on transparency, quality, and genuine care for our clients' success. Our locally sourced ingredients don't just taste better—they often cost less than imported alternatives while supporting our regional community. We understand that planning events can feel stressful, which is why we provide clear pricing, flexible options, and professional guidance every step of the way.

Ready to start planning your brunch event? Our team knows exactly how to make your vision come to life while respecting your budget. For comprehensive planning guidance, check out our detailed resource on catering food for 50 people.

Contact us today for a personalized consultation—we're here to make your brunch event a delicious success that your guests will remember long after the last mimosa is served.