How much does wedding catering cost in St. Augustine?

Full-service wedding catering in St. Johns County typically runs 75 to 160 dollars per person in 2026 for food and service, before bar. Buffets and stations are at the low end, plated multi-course dinners at the high end. Add 18 to 25 percent service charge and sales tax. For 100 guests, a realistic food and service budget is 9,000 to 20,000 dollars.

What does drop-off catering cost for an office lunch?

Drop-off lunch in the St. Augustine, Nocatee, and CR 210 area usually runs 14 to 25 dollars per person for sandwiches, salads, or taco bars, and 20 to 35 dollars for hot entrees. Most caterers have a minimum of 10 to 20 people and charge a delivery fee of 20 to 50 dollars depending on distance.

Can I hire a food truck for a wedding or party?

Yes, and it is popular for rehearsal dinners, welcome parties, and casual receptions. Trucks in St. Johns County typically charge a minimum of 1,000 to 2,500 dollars or 18 to 35 dollars per person. Confirm the venue allows trucks, that there is room to park and a power plan, and that the truck carries the same license and insurance a caterer would.

What local foods are popular at St. Augustine events?

Shrimp boils and Lowcountry boils, smoked fish dip, Minorcan clam chowder, datil pepper hot sauce on everything, oysters in the cooler months, barbecue, and fish tacos. Many couples add a late-night snack like sliders or Cuban sandwiches. Caterers here are used to guests from out of town who want something that tastes like the place.

Do caterers provide bar service too?

Many do, either with their own license or through a partner. Florida liquor rules are strict, so most caterers either sell alcohol under a license or pour alcohol you buy and charge for bartenders, ice, and mixers. Bartender service runs 40 to 65 dollars an hour per bartender. Some venues require their own bar, so ask before you buy a case of anything.

How far ahead should I book a caterer?

For a Saturday wedding between October and April, 8 to 12 months is normal. Corporate events and parties of 50 or fewer can usually be booked 3 to 6 weeks out. Drop-off orders often work with 48 to 72 hours notice. Holiday weeks in December fill fast with office parties.

Caterers in Jacksonville & Northeast Florida, FL

Caterers in Northeast Florida

Caterers in St. Johns County feed everything from 200-person weddings in historic St. Augustine to Friday office lunches off CR 210 and backyard oyster roasts in Vilano and Crescent Beach. The local food scene leans toward Lowcountry and coastal: shrimp boils, smoked fish dip, Minorcan clam chowder, datil pepper sauce, barbecue, and tacos, alongside the plated dinners wedding venues expect. Food trucks have become a serious option for rehearsal dinners and corporate events. Florida requires caterers to be licensed, usually through the Department of Business and Professional Regulation, and many venues require proof of liability insurance before a caterer can load in. Peak wedding season from October to April means the best kitchens book Saturdays months ahead. Heat and humidity the rest of the year affect everything from outdoor buffets to cake.

How to choose a caterer in Northeast Florida

Decide on the service style first

Drop-off trays, buffet with attendants, stations, food truck, family style, and plated dinners are different jobs with different staffing. A plated dinner for 150 in a downtown ballroom needs servers, a kitchen plan, and rentals. A drop-off for 30 at an office in Nocatee needs chafing dishes and a reliable driver.

Ask if they have worked at your venue

St. Augustine's historic venues often have tiny kitchens, stairs, and loading restrictions, and beach and farm venues may have no kitchen at all. A caterer who has done your venue knows where the power is and how long the walk from the van takes. If not, insist on a site visit.

Verify license and insurance

Ask for the Florida food service license number and a certificate of insurance. Most venues require both, and a caterer without them cannot legally load in. Home cooks selling under the cottage food law cannot serve hot catered meals, so be careful with cheap offers in neighborhood groups.

Get a tasting and a line-item proposal

A proper proposal shows per-person food cost, staff hours, rentals, delivery, service charge, and sales tax separately. Service charges of 18 to 25 percent are standard and are not the same as a tip. Compare proposals on the all-in number, not the per-plate headline.

Plan for heat and weather

From May through September, outdoor buffets need shade, ice, and a short service window. Ask how the caterer keeps cold food cold on a beach in August and what their plan is if an afternoon storm hits at 5 p.m. Good local caterers have done this a hundred times.

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