Corporate catering in Sydney ranges from $15 to well over $100 per person — and that spread reflects genuinely different service levels. Here's exactly what you're paying for at each tier, so you can budget with confidence.

Price Breakdown by Service Level

The most common question office managers and EAs ask us is: "What's a realistic budget per head?" Here's a straightforward breakdown based on current Sydney CBD pricing.

What Affects the Price?

Several factors push costs up or down significantly:

Guest count. Larger orders spread fixed costs (packaging, delivery, set-up time) across more people, bringing the per-head price down. A 10-person order will always cost more per head than a 50-person order for the same menu.

Menu complexity. A platter of mixed sandwiches is operationally simple. A menu with multiple hot items, dietary variants, and individual portion control takes considerably more kitchen time — and that's reflected in price.

Dietary requirements. Gluten-free, vegan, and allergen-managed options typically cost 10–20% more per head due to separate preparation requirements. Confirming requirements at least 48 hours in advance keeps costs predictable.

Staffing. Drop-off catering is the most cost-effective format. Adding set-up, pack-down, or wait staff adds $35–$60 per staff member per hour on top of food costs.

Location and access. Sydney CBD delivery is standard for most caterers servicing the area. Buildings with complex loading dock arrangements or difficult access may attract a small surcharge.

What Does Zest Catering Charge?

At Zest Catering & Events, our corporate packages start from $18 per person for drop-off catering, with pricing scaled to menu selection and group size. Fully staffed event packages are available on request.

We operate from our Haymarket kitchen at 323 Castlereagh Street and service clients across the Sydney CBD and surrounding business districts. Most orders can be accommodated with 24–48 hours notice; same-day requests are handled where kitchen capacity allows.

How to Get the Best Value

Lock in your headcount early. Last-minute additions are the fastest way to push per-head costs up. Confirm your final number at least 48 hours out.

Choose a buffet or platter format for groups above 30. Individual boxed meals are ideal for smaller boardroom settings or complex dietary requirements, but platter-style service is more cost-effective at scale.

Keep the menu tight. Three to four well-executed items will outperform eight mediocre ones — and cost you less. A focused menu also photographs better for internal comms or social sharing.