How to Feed 100 People at a Wedding on a Budget

Feeding 100 people at a wedding doesn’t have to cost thousands. I’ve seen couples in Dublin cut their catering bill by more than half without anyone noticing the difference-because the food was still delicious, plentiful, and served with heart. The secret isn’t in fancy plating or imported truffles. It’s in smart choices, timing, and knowing what really matters to guests.

Start with the right menu format

Plated meals are expensive. They need servers, extra staff, and precise timing. For 100 people, that can add €1,500-€3,000 to your bill. Skip it. Go for a buffet, family-style serving, or food stations. These formats use less labor, let guests serve themselves, and make it easier to control portion sizes.

Buffets work best when you group food by type: one table for mains, one for sides, one for salads, one for desserts. Label everything clearly. Guests move at their own pace. You save on staffing and reduce waste.

Another smart option: food stations. Think taco bar, pasta station, or build-your-own burger station. They’re fun, interactive, and feel more special than a plain buffet. Plus, guests only take what they want-less leftover food, less waste.

Choose filling, affordable proteins

Beef and lobster? Save those for anniversaries. For a crowd of 100, focus on proteins that stretch far and cost less:

• Chicken - roasted, grilled, or in curry. Easy to prep in bulk, always popular.
• Pork - pulled pork sandwiches or roast pork with crackling. Feeds like a dream and costs half of beef.
• Vegetarian options - lentil stew, stuffed peppers, or vegetable lasagna. Even meat-eaters love these when they’re well-seasoned.
• Seafood - stick to mussels or shrimp in a simple sauce. Buy frozen in bulk from wholesale suppliers.

One couple I know served slow-cooked pulled pork with cornbread and coleslaw. It cost €8 per person. The guests raved. They didn’t miss the steak.

Use seasonal, local ingredients

Out-of-season asparagus in October? That’s a budget killer. In Ireland, October means pumpkin, cabbage, carrots, apples, potatoes, and root vegetables are at their peak. Use them.

Local farmers’ markets often sell in bulk at lower prices than supermarkets. Talk to your local butcher or produce vendor. Ask if they offer catering discounts for large orders. Many will give you 10-15% off if you’re buying enough for 100 people.

One wedding in Kilkenny used seasonal Irish stew with dumplings and fresh bread from the village bakery. Total food cost: €650. Guests said it was the best meal of the day.

Limit alcohol, offer smart alternatives

Alcohol is the #1 budget drain at weddings. For 100 guests, a full open bar can cost €8,000-€12,000. You don’t need to serve every drink under the sun.

Here’s what works:

• Offer a signature cocktail (one drink, like a spiced apple cider gin fizz) and a wine and beer option.
• Use a drink ticket system: 2 drinks per person, then pay-as-you-go.
• Provide plenty of free non-alcoholic options: sparkling water, lemonade, iced tea, fruit-infused water.
• Buy in bulk from cash-and-carry stores like Costco or local wholesale suppliers. Bottled beer is cheaper than kegs if you’re not serving it on tap.

One couple in Galway served only local Irish cider, wine, and beer. They spent €1,200 total. Guests were happy. No one missed the champagne.

Skip the fancy dessert

A 4-tier wedding cake can cost €800-€1,500. For 100 people, that’s €8-€15 per slice. That’s a lot for a small piece of cake.

Try this instead:

• Buy a small cake for cutting and serve cupcakes, cookies, or donuts from a local bakery. You can get 100 cupcakes for €250-€350.
• Set up a dessert table with store-bought treats: brownies, rice crispy bars, fruit tarts. Add a few homemade items for charm.
• Go for a cheese and fruit platter. It’s elegant, filling, and costs less than half a cake.

One wedding in Cork served a mini cheesecake bar with berry compote. It cost €180. People lined up for seconds.

DIY where you can

Don’t be afraid to help out. If you have friends or family who can chop veggies, bake cookies, or set up tables, ask them. Many will be happy to help if you’re clear about what you need.

Here’s what you can realistically do yourself:

• Make salad dressings or sauces in advance
• Bake cookies or brownies
• Arrange fruit platters or cheese boards
• Label food stations with handwritten signs
• Set up drink stations with ice and cups

Don’t overdo it. If you’re stressed, hire someone to handle the cooking. But if you’re organized and have help, DIY can cut your food bill by 20-30%.

Plan for leftovers

You’re not going to serve exactly 100 portions. People eat differently. Some will take two plates. Others will skip dessert. Always plan for 10-15% extra food.

But here’s the trick: make sure you can take it home. Ask your venue if you can store leftovers. Many will let you pack them up in containers. Bring coolers and boxes. Distribute food to guests as they leave. People love taking home food-it feels generous and thoughtful.

One couple in Waterford sent guests home with containers of stew and bread. They got 12 thank-you notes the next day. One guest said it was the best part of the wedding.

Compare catering quotes like a pro

Don’t just pick the first caterer you meet. Get at least three quotes. Ask for itemized breakdowns. Watch out for hidden fees:

• Corkage fee (if you bring your own alcohol)
• Service charge (10-15% is normal, but ask if it’s included)
• Setup/cleanup fees
• Staffing minimums (some require 5 staff even for 50 guests)

Some caterers charge per person. Others charge per dish. Compare apples to apples. A quote of €50 per person might include 3 courses and wine. Another might be €35 but only include a buffet with no drinks. Make sure you’re comparing the same thing.

One couple in Limerick found a local culinary school offering student-run catering. They served a full 3-course meal for €22 per person. The food was better than most professional caterers. The students got experience. Everyone won.

Final budget breakdown example

Here’s what a real €2,500 catering budget looks like for 100 guests:

That’s €25 per person. And it was a feast.

What not to do

Don’t try to save money by serving cold sandwiches or microwaved meals. Guests notice. Don’t skimp on presentation-use simple but clean plates, napkins, and centerpieces. A little effort goes a long way.

Don’t assume everyone will eat the same thing. Always offer at least one vegetarian and one gluten-free option. It’s not just polite-it’s expected.

And don’t stress about perfection. The goal isn’t a five-star restaurant. It’s a joyful, full, happy table where people feel cared for. That’s what they’ll remember.