The cost to feed 50 people at a Top Caterers Near Me In Delhi for a House Party can vary dramatically, but you should budget for a wide range, often starting from ₹7,500 to over ₹42,500, with the average mid-range estimate being around ₹35,000 for a full-service plated dinner.

This figure is calculated using the per-person (or per-plate) cost, which is the most common way caterers charge. For an event like a wedding, catering prices can range from a budget-friendly ₹150 per plate to a premium ₹850 or more per plate, not including alcohol or extra services.

Estimated Cost Breakdown for 50 Guests
To find a general estimate, we use the average per-person cost and multiply it by your guest count (50). The total price will depend heavily on the type of service and the menu complexity you choose.

Key Factors That Drive the Cost Up or Down
The price of feeding your 50 guests is not just about the ingredients; it’s a comprehensive service. The following factors are the biggest influencers on your total bill:

1. Menu Selection (Vegetarian vs. Non-Vegetarian)
Vegetarian meals are almost always more cost-effective.

Non-Vegetarian menus are generally higher in price, with expensive items like seafood, premium cuts of meat, or exotic dishes pushing the per-plate cost higher.

Menu Variety: Offering too many courses or live food stations (like a customized pasta bar or dim sum counter) requires more specialized staff and expensive equipment, increasing the cost.

2. Service Style (The Biggest Cost Driver)
Buffet Style: This is generally the most budget-friendly option. Guests serve themselves, which significantly reduces the need for expensive waitstaff, lowering labor costs.

Plated (Formal) Dinner: This is the most expensive option. It requires a larger team of servers, additional kitchen staff for plating, and typically includes higher quality linens and tableware, all of which substantially increase the per-person price.

Family Style: A middle ground where food is brought to the table on large platters for guests to pass and share. It requires moderate staffing.

3. Location and Venue
Location: Catering prices are higher in major metropolitan areas compared to smaller towns due to higher local costs of living, labor, and transportation.

Venue Kitchen: If your venue lacks a full, commercial kitchen, the caterer will have to bring in all necessary equipment (ovens, cooking surfaces, refrigeration) and staff, which adds significant rental and setup fees.

4. Additional Charges (The “Hidden” Costs)
Be sure to clarify what is included in the per-plate price. Common items that are often added separately include:

Beverages: Bar service, specialty mocktails, and alcohol can dramatically increase the bill.

Staffing/Service Fee: This covers the labor for servers, chefs, and bartenders. It can be a fixed fee or an automatic gratuity of 18% to 25% of the total bill.

Rentals: Tables, chairs, linens, cutlery, plates, and glassware may not be included and can be a substantial separate cost.

Cake-Cutting Fee: Some caterers charge a fee to cut and serve a wedding cake if it was sourced from an outside baker.

Smart Ways to Reduce Catering Costs
Since catering is one of the largest wedding expenses, even a small gathering of 50 people offers opportunities to save:

Opt for a Buffet or Food Truck: For a small guest list, a buffet or a high-quality food truck can offer a fun experience while keeping staffing costs low compared to a full-service plated meal.

Limit the Bar: Instead of a full open bar, consider offering a limited selection (like beer, wine, and one signature cocktail) or hosting a dry wedding to eliminate the highest cost factor.

Choose Filling, Cost-Effective Meals: Dishes based on pasta, rice, chicken, or pork are typically much more affordable than beef tenderloin, salmon, or premium imported ingredients.

Simplify the Menu: Instead of five appetizers and four entrees, offer one or two excellent, crowd-pleasing options. Guests appreciate quality over an overwhelming quantity of choices.

Book Off-Peak: Scheduling your event on a weekday or during the off-season (outside of peak wedding months) can sometimes result in lower per-plate costs from caterers.

Would you like me to find some local catering options for a 50-person event in a specific city, or look up ideas for budget-friendly wedding menus?

How Can I Feed 50 Guests Cheaply?

Feeding 50 people doesn’t have to drain your wallet. With smart planning, bulk buying, and simple recipes, you can serve hearty, crowd-pleasing food for under $3–$5 per person. The key is choosing affordable ingredients, minimizing waste, and leaning on one-pot or sheet-pan meals that scale easily. Below is a practical, step-by-step guide to pull it off without stress.

1. Strategic Menu Planning
The menu is the biggest factor in cost. Focus on dishes that are naturally filling, inexpensive per serving, and can be made in bulk.

Choose “Starch-Heavy” Main Dishes: Dishes where the main ingredient is an affordable carbohydrate (like pasta, rice, or potatoes) and meat is used as a flavor accent, not the main component.

Examples: Baked Ziti or Lasagna (easy to make ahead and freeze), Pulled Pork or Chicken Sandwiches (use cheaper cuts of meat and slow-cook), or a large Chili or Stew served with rice or cornbread.

Embrace Casseroles and Sheet Pan Meals: These are incredibly efficient for large batches. Think about a simple Taco Bar—rice, beans, tortillas, and seasoned ground meat/lentils—guests serve themselves, and it’s generally very cost-effective.

Skip Expensive Proteins: Avoid steak, shrimp, or exotic fish. Stick to ground meat, chicken thighs, and legumes.

The Potluck Alternative: The absolute cheapest option is hosting a themed potluck where guests contribute a dish. You can supply the main course (like ham or a roast) and drinks.

2. Volume-Based Side Dishes
Side dishes should be your inexpensive filler and provide color and nutrition.

Focus on Grains and Beans: A massive bowl of three-bean salad, rice pilaf, or a hearty quinoa salad is cheap per person.

Budget-Friendly Vegetables: Stick to inexpensive, seasonal vegetables like carrots, cabbage, and potatoes. A large Coleslaw or a simple Potato Salad is a great way to feed a crowd.

Bread and Rolls: Always provide plenty of bread and butter or rolls. It’s an affordable way to ensure guests feel full.

3. Smart Shopping & Preparation
This is where you save the most money.

Buy in Bulk: For ingredients like flour, sugar, pasta, rice, and oils, buying the largest size bag or container is always cheaper per unit.

Shop at Warehouse Clubs: Stores like Costco or Sam’s Club offer significant discounts on meat, dairy, and large quantities of non-perishables.

Hit the Farmer’s Market/Discount Grocer: Shop for produce at discount grocers or towards the end of the day at farmer’s markets for better deals.

Do It Yourself (DIY): Avoid pre-cut or pre-made items. Cutting your own vegetables and making sauces from scratch is significantly cheaper.

Make Ahead: Preparing food in advance (like chopping vegetables, making sauces, or freezing casseroles) saves you time and reduces stress on the day of the event.

4. Beverages and Dessert Savings
Drinks and dessert can sneakily increase your costs.

Simple Drinks: The cheapest and most effective strategy is to serve water (infused with lemon/cucumber for a nice touch), a large batch of iced tea, or a simple lemonade. Skip soda, bottled juice, and specialty coffees, as these are costly.

BYOB Policy (If Appropriate): If you plan to serve alcohol, consider making it a “Bring Your Own Beer/Bottle” (BYOB) event to shift the cost to your guests.

Simple Dessert: Skip fancy cakes. A large sheet pan of Brownies or Blondies, a fruit crumble or crisp made with inexpensive seasonal fruit (apples, berries), or cookies are much cheaper to make in bulk.