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09-30-2009, 10:08 PM
| | Registered User Culinary Experience: Professional Caterer | | Join Date: Sep 2009 Location: New York, NY
Posts: 5
| |  Event pricing...
Hi all, I don't have any details yet but what's a decent price per person for a 5-course meal w/ wine tasting let's say for about 30 - 50??
Thanks! |
10-01-2009, 07:10 AM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: May 2006 Location: PALM BEACH FLORIDA
Posts: 2,246
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Area, neigborhood,. location. Type of sercice a la russe, french etc. Guest budget and expectations. Your food cost for menu and wines , your labor and transport cost, your overhead. As a caterer ask yourself these questions first. A very vague question. And with no details, no price.
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10-01-2009, 08:33 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Apr 2009 Location: Cary, N.C.
Posts: 77
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I've owned a catering company for 8 years. It cracks me up when brides call me and ask "how much is a reception at your facility?"
Like Ed said above, there are a dozen questions to ask. It kills me when people think an event is simply the cost of the food. Also, when you give a caterer a low-ball budget number, you'll be sacrificing something. The caterer won't just give you his $50 menu for $20. You have to discuss the level of food, service, and details.
The cost of food aside, you realize wine prices can fluctuate wildly? If you choose a low budget price, you'll get cheaper wine and food. It's that simple.
Discuss with a professional caterer the type and level of service you want, then eliminate or reduce items based on your budget.
For a grand ball-park number, I'd charge at least $100 per person for 5 courses, all with wine, in a private venue. |
10-01-2009, 08:34 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Apr 2009 Location: Cary, N.C.
Posts: 77
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Oh, you're in New York, NY?
I just noticed.
Make that $200 per person. |
10-01-2009, 11:21 AM
| | Registered User Culinary Experience: Professional Caterer | | Join Date: Sep 2009 Location: New York, NY
Posts: 5
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Chefs, thanx for your help! I have my questions, I will call the client back right now.
Chef Todd, yeah I figured about $185 - 200. Just a few years ago every where was at $165 pp |
10-01-2009, 01:53 PM
| | Registered User Culinary Experience: Culinary Instructor | | Join Date: May 2006 Location: PALM BEACH FLORIDA
Posts: 2,246
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Quote:
Originally Posted by Chef Vanessa  Chefs, thanx for your help! I have my questions, I will call the client back right now.
Chef Todd, yeah I figured about $185 - 200. Just a few years ago every where was at $165 pp | When I ran places in New York in THE LATE 80s On a Saturday night 3 entree choice gig food and liquor only French service, cocktail party, valet parking, waiters grat, checkroom, cake all included I was getting $165.00pp plus grat for maitre' d and captains +8% sales tax.Never had a Sat PM opened(For month of JUNE add $2-$5 pp(supply/demand). No flowers< no music they supply.
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