Quote:
Originally Posted by mikex1337  That's all that you charge? Where do you operate? |
You're running a FC of less then 25%. Nice!
I guess I'm biased by restaurant work were 25% is pretty kicking. Most of the catering I've done has been in-house/on-site.
It's just a rough guideline that I've seen thrown around at work and here at the boards.. It doesn't mean much if you don't take into account your other costs and the market.
E Girl:
There are a lot of ways you can set up your prices. A lot depends on what the market will bare.
Say you want to make 15% profit on the job, (This is a very simplified example)
Chocolate $35
Cararmel $18.75
Labor 5 hours@$15 $75
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Prime Cost $128.75
Kitchen Rental $40
Packaging $10
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Subtotal $178.75
5% Cushion $9
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Subtotal $187.75
Desired Profit $33
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Selling Price $220.75
So we have a FC% of 24.3% a prime cost percentage of 58%. Since you are the only worker you'd be taking home $108 before any taxes. You also might need to collect sales tax in your locality.