All of us go through learning curves on what and how to charge.....most of us have given "deals" for one reason or another.
(1)I've been burned by not giving a customer costs....just emphasizes one person's blowout mega $$$$ is not the same $$$$ as another.
*Making sure you are both in the same ballpark when speaking of costs is just good customer relations.
(2) Giving a deal to a regular client for a "drop-off". All of a sudden they think the deal is what you charge for working the dinner too....
refer back to #1
(3) Cutting a deal in lean times for easy receptions, seems like year after year they want the same deal. Sometimes staying within their old budget but giving less, is the way they want to go.
Knowing how to cut....bulk vs bitesize, passed vs stationary, buffet vs plated, mixtures of all.....time....how much time aps are served, how much time a buffet is out....amounts, how much shrimp pp is a portion......rentals vs yours vs disposable......setup/breakdown/service.....
Listening to Customers and asking the right questions gives you a sense of what they are expecting and how you best can fit their needs.
Comparing apples to apples.....service charges, gratuities, equipment, amounts of food, amounts of staff, decor.....
So, those who have been in the business for a while, please share some of your learning cruves on working with customers and pricing.
Ane those who are new to catering feel free to ask questions.