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What catering costs depends above all on the number of guests, yet the total price does not simply rise in proportion. This guide shows realistic total sums for 50, 100 and 200 people, explains which items scale along and which per-person price to count on for each scenario.

Healthy employee catering is more than a fruit basket, it is a plannable building block for concentration, well-being and staff retention. This guide shows the criteria for genuinely healthy office catering, a practical weekly plan and a realistic budget per employee.

Drinks catering for companies is often underestimated in the budget, yet it quickly makes up a third of event catering. This guide shows the common billing models, realistic per-person flat rates and the items that push the bill up in the end.

A company summer party in Berlin stands or falls with the venue, but the budget is decided by venue rental, catering and logistics together. This guide shows the right Berlin venue types, the local rules around external catering and permits, and a realistic total budget per person and for the whole group.

How much catering per week makes sense depends not on the budget but on presence and marginal benefit. This guide shows why one or two fixed catering days deliver the biggest effect per euro, what each frequency costs per employee and month, and how to cover the remaining days with the meal allowance.

In a price comparison of buffet, set menu and finger food, the food price alone rarely decides it; the total of food, service and equipment does. This guide shows the realistic per-person prices for each format, uncovers the hidden extra costs, and says clearly which format fits which occasion.