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Cost

post #1 of 14
Thread Starter 

I was asked to make a Seafood Lasgana which is no problem but they asked how much would I charge.. As we all know, Lasagna is expensive to make especially with seafood. 

 

The cost of the main ingredients such as cheese's and the shrimp and crab are around 40.00 and the labor, 20.00. So, is 60.00 too much to charge or, should I let them buy the ingredients and I charge for the labor? HELP!!!!!

 

I don't want to overcharge anyone and be professional all at once!

 

HeartandSoul

post #2 of 14

If your food cost is $40.00 and labor cost $20.00 and you charge $60.00 you are doing it for free. You wont be in business long.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 14
Thread Starter 

LOL... I couldn't agree more with you. I guess its the way that I worded it. If she buys the ingredients in addition to paying me 20.00 for the labor, is this a sufficient price?  I'm new at gathering how to charge for the labor... And, is it unprofessional for them to buy the ingredients or should I include the food cost and labor and present to her a quote?

post #4 of 14

If your food cost is $40, the generally accepted guideline for commercial food operators is that the sale price should be not less that $120 so that you can pay for the food, labor, and overhead expenses and, maybe, put $6.00 profit in the bank.

 

You ARE renting, or own, a commercial kitchen to prepare this, right?

 

And you DO have a business license and liability insurance, right?

 

And you DO have your "Food Safety Manager's" certification, right?

 

And you DO have a health permit, right?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 14

At $20.00 you are selling your knowlege and service to cheaply.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 14

How many people and do you know what to buy and how much of it.???

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 14
Thread Starter 

No, I don't have a license... This was a favor asked of me from word of mouth from previous dishes I have prepared... I am still learning the business and have a passion for cooking and I'm sure will get more detailed with license and education as time progresses. In the meantime, wanted a professional's opinion..

post #8 of 14
Thread Starter 

I'm making 1 pan of lasagna for a family of 4-5... Generally, the cost of the seafood and cheese's are 40.00... It's not a large group of people that I'm serving but, this info would be good to know for when I do... I appreciate the knowledge...

post #9 of 14
Quote:
Originally Posted by HeartandSoul View Post

I'm making 1 pan of lasagna for a family of 4-5... Generally, the cost of the seafood and cheese's are 40.00... It's not a large group of people that I'm serving but, this info would be good to know for when I do... I appreciate the knowledge...

That seems a little expensive! Guessing, maybe 1 to 1 1/2 pounds of seafood, not more than 8 ounces of cheese(s) at the outside, that's an average of $20-$27/pound! WOW!

 

And cheese(s) with seafood? Interesting. Care to share the recipe?

 


 

$20

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #10 of 14

I'm having a hard time thinking you would risk your home and everything else you own.

Hope you don't have kids.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #11 of 14

Understand what you are trying to do here Heart... I just think you are not thinking it all through completely. If you do not value your time, I am not sure you can expect others to also value your time. I am with Pete on the cost... if you are looking at feeding 4-5 people a single portion, you are spending WAY to much on the ingredients. I would also advise you to only buy the amount of each that you need for this recipe and no more. It is hard to get into the role of a professional chef the slow way. You have to be VERY careful "charging" anyone without all the licenses and work space that are NEEDED to do it right. Doing it any other way is VERY illegal, and could get you in a LOAD of trouble.

post #12 of 14

You need to set a precedent for the reality of the cost to run a business, not just make extra money on the side if you are planing on making a business out of this.

post #13 of 14
Quote:
Originally Posted by HeartandSoul View Post

I'm making 1 pan of lasagna for a family of 4-5... Generally, the cost of the seafood and cheese's are 40.00... It's not a large group of people that I'm serving but, this info would be good to know for when I do... I appreciate the knowledge...

As a personal chef, I've done a seafood lasagna many times as part of a cook-date and I'm confident that a seafood lasagna (Salmon with no cheese) cost of food is in the neighborhood of $12-$15 for 4-5 servings, if they want wild salmon or some more exotic seafood, it could go up to, oh maybe, $20 tops.

 

As part of a standard cook-date, it would have a value of somewhere around $90 to serve five (that's $18/person, my lasagna is GOOD! licklips.gif). If that is the only thing I cooked on that cook-date, it would be closer to $375 crazy.gif, not many order just the single dish wink.gif

 

When I had my restaurant, I would sell it for, um, not less that $40 and probably closer to $60 for takeout.
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #14 of 14

Your food cost % is off the walls for 4 to 5 guest   figure 1/4 lb seafood pp and as far as cheese have no idea, cause I  never used it in seafood lasagna.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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