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Cost Per head

#1
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9/14/06 at 5:52pm
  • Joined: September 2006
  • Location: Louisville, Kentucky
  • Post Count: 18
another catering question. How do you know how much to charge per head for passed hor's douvres, as meal 2hours ( 5 types) one beef, one chicken, passed dessert bites, and cheese board ( 6-7 LBS)+fruit display i.e. kiwi, grapes, pomegranates.
Must you calculate your food costs, and of course labor is a seperate charge
Help. I say about $20 a head ( southeast US.) + labor

Suggestions?
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#2
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9/15/06 at 1:33am
  • Joined: August 2000
  • Location: St. Louis Mo
  • Post Count: 7,180
depends on number of guest.....volume lowers the price in most cases
Are you supplying the equipment? linens, table decorations, plates, napkins.....
5 hodos @ $4 each with cheese and fruit.....$20 good ballpark.
That's $1000. before staff, tax, rentals....

cooking with all your senses.....

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#3
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9/15/06 at 3:52am
  • Joined: September 2006
  • Location: Louisville, Kentucky
  • Post Count: 18

cost per head

Oh sorry, there are 50 to start. Yes we are supplying rentals, one table, with linen ( cheese display). Glassware. cocktail napkins and no plates or forks. All bites. the number could increase. The problem is they gave us less than a weeks notice! I hate to turn biz away, so I took the job somewhat to the dismay of my partner.

Staff I am working on, 2 servers, one exec chef, and two prep.

Thanks for your help!
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#4
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9/15/06 at 6:15am
  • Joined: August 2000
  • Location: St. Louis Mo
  • Post Count: 7,180
staff meaning staff working the party.....
you have setup time, breakdown time, etc.
as this is a fundraiser I'm sure they are wanting the return to be high......so think about that as your planning the menu/staff/equipment rental.
Reads like you accepted something you've not done before. Catering is very different from running a restaurant or even on site catering.

cooking with all your senses.....

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