Metro Manila
Questions to Ask a Caterer Before You Book
Use this buyer checklist to compare luxury caterers in Metro Manila on scope, pricing, staffing, logistics and accountability.
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The 100 guest catering cost Manila hosts should use as a starting point is PHP 85,000 for The Canape Edit or PHP 110,000 for The Cocktail Experience. A realistic final budget may be higher once drinks, rentals, venue access, service hours and logistics are confirmed.
This worked example is for a 100-person event in Metro Manila. It shows what the published per-head price covers as a base, then identifies the separate items that can change the final quote.
100 guest catering cost Manila: the base calculation
For 100 confirmed guests, the package arithmetic is straightforward:
- The Canape Edit: 100 guests × PHP 850 = PHP 85,000
- The Cocktail Experience: 100 guests × PHP 1,100 = PHP 110,000
- Caviar in Motion: quoted per event according to caviar grade and guest count
The Canape Edit is the lower starting point. It suits an event where food is one considered part of the gathering rather than a replacement for a substantial meal. The Cocktail Experience allows a higher food budget per guest and is the stronger base for a longer reception or a crowd arriving around dinner.
These totals are planning figures, not an automatic all-in invoice. The event brief still needs to establish menu scope, service duration, staffing, equipment, transport and venue conditions. Ask for each line to be shown clearly so the per-head food cost is not confused with the complete production cost.
Worked budget for a 100-person cocktail reception
Consider a two-hour cocktail reception in a Makati office tower. The guest list is fixed at 100, food service is designed around substantial canapés, and the venue provides usable preparation space, service tables, glassware and standard building access.
The food starting point would be:
| Budget line | Calculation | Planning amount | |---|---:|---:| | The Cocktail Experience | 100 × PHP 1,100 | PHP 110,000 | | Optional Caviar in Motion | Event-specific quote | To be confirmed | | Drinks and ice | Based on beverage brief | To be confirmed | | Additional rentals | Based on venue inventory | To be confirmed | | Extended service or staffing | Based on timeline | To be confirmed | | Logistics or access costs | Based on site review | To be confirmed |
The known base is PHP 110,000. The disciplined approach is to keep every other item as “to be confirmed” until suppliers and venue rules have been checked. Inventing a generic percentage for glassware, drinks or overtime can make a worksheet look complete while hiding the variables most likely to affect the invoice.
If the same event used The Canape Edit, the known base would be PHP 85,000, releasing PHP 25,000 within the working budget. That difference could be reserved for beverages, upgraded presentation or part of an optional caviar service, subject to the actual event quote.
What can move the final Manila catering budget
A 100-person event in a BGC gallery has different operational needs from one in an Ortigas boardroom, a Quezon City events hall or a private venue in Alabang. The menu may be identical, but access and production conditions are not.
Confirm these items before treating the package total as the final figure:
- Venue loading hours, loading-bay reservations and security clearances
- Freight-elevator access, trolley routes and parking charges
- Available refrigeration, preparation surfaces, sinks and electrical supply
- Existing plates, glassware, linens, trays and service furniture
- Beverage service, ice, water and waste handling
- Guest arrival window and total food-service duration
- Additional service staff or overtime required by the programme
- Dietary requirements and final menu composition
Metro Manila traffic matters because food, equipment and staff need protected travel time. Heat and humidity also shape cold-chain handling, especially during loading and venue setup. A site with poor back-of-house cooling or a long route from loading bay to event floor may require a different logistics plan.
Within Makati, BGC/Taguig, Ortigas/Pasig, Quezon City, Alabang, San Juan and Manila, the exact access conditions are assessed for the quote. Tagaytay, Batangas, Rizal and Pampanga/Clark are also served with a travel and cold-chain fee.
Adding caviar without guessing the cost
Caviar in Motion is a chef-led tableside caviar service with blini and creme fraiche. It is quoted per event rather than assigned a fixed per-head figure, because the appropriate quantity and service flow depend on the guest count, programme and desired level of caviar presence.
The caviar is sustainably farmed sturgeon roe. Its grade, from baerii to oscietra, is confirmed with the client before the event. That choice affects the quote, so the budget should carry a separate caviar line instead of folding an assumed amount into the canapé package.
For a 100-person reception, decide whether caviar should reach all guests during a defined service window or operate as a focused moment within the programme. This helps the team recommend the service structure and quote the selected grade accurately.
How to build a reliable approval figure
Begin with the fixed guest count and package base. Then request a written scope that separates included food service from optional caviar, beverages, rentals, staffing adjustments and logistics. This makes internal approval easier and gives the organiser a usable record when venue arrangements change.
A practical worksheet should include:
- Guest count: 100
- Selected package: PHP 85,000 or PHP 110,000 base
- Venue and district: including floor, loading route and parking
- Event timing: supplier access, guest arrival and service end
- Venue inventory: kitchen facilities, refrigeration, furniture and serviceware
- Optional elements: Caviar in Motion, beverage scope and additional rentals
- Contingency: held by the organiser for confirmed extras or programme changes
Do not reduce the declared headcount to create a buffer if 100 people are expected. Budget for 100, then manage optional elements openly. Accurate attendance supports better food quantities, staffing and service pacing.
Send your date, Metro Manila venue and 100-person guest count through the inquiry form for a tailored scope. You may also contact Spoon & Caviar on WhatsApp at +63 915 325 2610.
Frequently asked
How much does catering for 100 guests cost in Manila?
Catering for 100 guests in Manila starts at PHP 85,000 with The Canape Edit at PHP 850 per head, or PHP 110,000 with The Cocktail Experience at PHP 1,100 per head. Drinks, rentals, additional staffing, venue access requirements and optional caviar service may increase the final quote.
Is PHP 110,000 an all-in price for a 100-person event?
PHP 110,000 is the base calculation for 100 guests choosing The Cocktail Experience at PHP 1,100 per head. The all-in event price depends on the confirmed beverage scope, rentals, staffing, service duration, logistics and venue facilities.
How is caviar priced for a 100-guest Manila event?
Caviar in Motion is quoted per event based on guest count and the confirmed caviar grade, from baerii to oscietra. It is a chef-led tableside service with sustainably farmed sturgeon roe, blini and creme fraiche.
Does Spoon & Caviar cater outside central Metro Manila?
Spoon & Caviar serves Makati, BGC/Taguig, Ortigas/Pasig, Quezon City, Alabang, San Juan and Manila. Tagaytay, Batangas, Rizal and Pampanga/Clark are also covered with a travel and cold-chain fee.
Planning something in Metro Manila?
Send your date and guest count and you get a full quote back, including travel and cold-chain costs for venues outside the metro.
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