Per-person pricing is only the start
A tasting quote usually begins with a per-guest number, but total cost depends on minimums, staff, delivery, glassware, food, venue requirements, and the wine tier.
For smaller groups, fixed costs matter more. For larger groups, service model and staffing can become the bigger driver.
Watch the hidden line items
Ask whether the quote includes tasting notes, setup time, breakdown, glassware planning, ice, service tools, food pairings, COI paperwork, and travel.
Venue rental, outside vendor fees, corkage, premium bottles, and permit-related requirements should be called out separately rather than buried.
Match budget to event risk
Internal team gatherings can often be simpler. Client-facing or executive events deserve more cushion for wine quality, venue, staffing, and planning time.
A clear proposal should state assumptions so finance knows what is included and what would change the price.