Concessions Cost: What You’ll Actually Pay for Food & Drink at Your Event
Ever looked at an event quote and wondered why the food line looks so pricey? The truth is, concession costs depend on a handful of simple things – what you serve, how you serve it, and who’s handling the setup. Knowing those factors helps you keep the budget in check while still offering guests tasty options.
Key Cost Drivers
First up, the menu. A basic snack stand with popcorn, chips and sodas usually runs between £5‑£10 per guest. Upgrade to a hot‑food stall – think burgers, pizza or kebabs – and you’re looking at £12‑£20 each. Full‑service meals, like a plated dinner or buffet, climb to £20‑£35 per head, and premium options (seafood, gourmet desserts) can push past £40.
Second, staffing. You’ll need cooks, servers, and a clean‑up crew. Most vendors charge a flat rate of £150‑£250 per day plus a per‑person surcharge of £2‑£5. If you’re running a large festival‑style event, factor in extra security and licensing fees, which can add another £100‑£300.
Third, equipment and space. Renting a concession tent, grills, or fryers typically costs £100‑£300 per day. When you combine that with electricity, water supply and waste disposal, you’re adding another £50‑£100 to the total.
Smart Ways to Keep Costs Down
Now that you know where the money goes, here are a few tricks to shave off unnecessary spend. Offer a limited menu – pick three crowd‑pleasers and stick to them. Bulk‑ordering ingredients from a wholesaler can cut food costs by 10‑20%. If you have a friendly kitchen in your marquee, consider a DIY food station where guests assemble their own tacos or nachos; this reduces labor costs and adds a fun interactive element.
Another tip: bundle your concessions with other event services. Middlesex Marquees, for example, can provide a custom concession package that includes the tent, basic cooking equipment and staff at a packaged rate. Bundling usually means a lower per‑item price compared to hiring separate vendors.
Don’t forget to negotiate. Ask vendors for a discount if you’re booking multiple days or if you can provide some of the utilities yourself. A small tweak like shifting the serving time to off‑peak hours can also lower the labour surcharge.
Finally, keep an eye on waste. Over‑producing food not only wastes money but can incur additional disposal fees. Use a simple guest count tracker and adjust orders a day before the event.
In short, concessions don’t have to break the bank. By understanding the main cost drivers – menu choice, staffing, and equipment – and applying a few budgeting hacks, you can serve great food without inflating the bill. Ready to plan your next event? Start by listing the top three foods your guests will love, get a few quotes, and compare bundled offers from Middlesex Marquees. You’ll be surprised how much you can save while still keeping the celebration tasty and memorable.
