Caterers
Compare local caterers and book online in seconds.
A caterer can make or break an event, and the good ones are booked months ahead. Australian caterers must operate as registered food businesses with council oversight, hold appropriate food safety qualifications, and, if serving alcohol, work under the right liquor licensing arrangements for your state. Beyond compliance, you are choosing food quality, service style and someone who keeps calm under pressure.
OneBookPlus lets you request quotes, book tastings and lock in your event date with local caterers in one place. Menus, guest numbers, dietary requirements and payment schedules are captured against the booking, so both sides work from the same details, and reminders keep the run-up to your event on schedule.
Caterers
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List your business, freeHow to choose a good Caterer
- Ask for a tasting before signing for a wedding or large event; most caterers offer one once you shortlist them.
- Get itemised quotes covering food, staff, equipment, travel and bump-out so you can compare like with like.
- Check they have catered your venue or venue type before, since kitchen access shapes what is possible.
- Confirm public liability insurance and food business registration, and liquor arrangements if drinks are included.
- Ask how dietary requirements are plated and labelled on the night, not just whether they are catered for.
- Read the contract for final-numbers cut-off dates, deposit terms and weather or cancellation clauses.
Questions to ask before you book
- What is your per-head price for my service style, and what does it actually include?
- When do you need final guest numbers, and what happens if numbers drop after that date?
- Who runs the team on the night, and what is the staff-to-guest ratio?
- How do you handle dietary requirements, allergies and kids' or supplier meals?
- What are your deposit, payment and cancellation terms?
What does a caterer cost in Australia?
Australian catering is usually quoted per head. Casual drop-off or buffet catering commonly runs $25 to $60 per person, cocktail-style canapés $40 to $90, and full-service plated events $90 to $180 or more, with premium wedding packages higher again. Staff, equipment hire, travel and beverage service are often charged separately, so compare itemised quotes rather than headline rates. Catering is subject to GST, and quotes should state whether prices are GST-inclusive. Final costs move with guest numbers and menu choices.
Frequently asked questions
How far in advance should I book a caterer?
For weddings and large events, six to twelve months is sensible, particularly for spring and summer Saturdays, which book out first. Corporate functions and private parties can often be arranged four to eight weeks out. Last-minute catering is possible but limits menu choice and usually costs more per head.
Can caterers serve alcohol at my event?
It depends on your state and venue. Many caterers hold or work under a liquor licence for commercial service, while private events on private property often need no licence if alcohol is supplied free to guests. Rules differ between states, so ask your caterer to confirm exactly what applies to your event.
What is a reasonable deposit for catering?
Deposits of 20 to 50 per cent are common to secure a date, with the balance due before or shortly after the event. Larger events often use a payment schedule tied to milestones like menu confirmation and final numbers. Make sure refund terms for cancellation or postponement are in writing.
How do caterers handle serious food allergies?
Good caterers ask for dietary information well before the event, prepare allergen meals separately, and label or hand-deliver them on the night. Under the Food Standards Code they must provide accurate allergen information. For anaphylaxis-level allergies, talk to the caterer directly and confirm their cross-contact controls before you book.
What happens if my guest numbers change?
Every contract sets a final-numbers date, usually seven to fourteen days before the event, and you pay for that confirmed number even if fewer attend. Increases after the cut-off are generally accommodated where possible at the per-head rate. Track RSVPs early so your confirmed number is realistic, not hopeful.