Per-person pricing
Per-person pricing sets the total by multiplying a rate by the guest count. It is common for catering, dessert tables and food stations. It scales naturally with the event size, but vendors should set a minimum guest count and a date to lock the final number so costs stay predictable.
Updated
About per-person pricing.
Also called: per head pricing, price per guest, per-guest pricing, per plate.
Define what the rate includes, such as food, service, setup or travel. Extras like staff or rentals are often added separately.
Lock the final guest count by a set date, and say how late changes are priced. Charge for the minimum even if fewer guests attend.
Customers compare it easily, but keep your costs in mind. A package calculator helps you check your margin.
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