Catering in Larnaka

Look for: per-head food price, service style, staff (chefs, servers) and hours, equipment hire (crockery, glassware, linen, chafing dishes), setup and clear-down, travel, and any bar or drinks package. A per-head number alone hides staffing and hire costs that can rival the food.

Many caterers add a service charge (often 15-22%) covering staff; confirm whether it's included or extra, and whether it goes to the team. Where a service charge is applied, an additional tip is usually optional. Clarify this before signing to avoid a surprise on the final invoice.

Professionals do — collect guest dietary needs (vegetarian, vegan, gluten-free, allergies) in advance and give them to the caterer, who should label dishes and manage cross-contamination. Allergen management is a legal duty for food businesses in many countries; ask how they handle it.

Buffet is cheaper, more flexible on dietary needs, and needs fewer servers; plated service is more formal, controls portions and timing, and suits sit-down weddings and galas. Plated costs more in both food precision and staff. Match it to the event's formality and budget.

Caterers price per head, and the service style drives it: a drop-off or finger buffet is cheapest, a served buffet mid-range, and a plated multi-course dinner the most. Staffing, bar service, hire (crockery, linen) and travel are usually on top of the per-head food price.

Buffet catering runs roughly €20-40 per head, reflecting the large-guest-count Cypriot wedding tradition; plated service more. A 100-guest event commonly totals €3,500-13,000, though many Cypriot weddings run to 300+ guests.