I have about 6 yrs experience in the Food Industry (mostly fine dining) and am currently working as a first cook in Vancouver. I recently finished my apprenticeship and got my red seal, and am trying to get into catering, doing a couple gigs on the side. So far it's been mostly family + close friends, but I have managed to pick up a "real" event in september. It's for 50 people, stand-up hot and cold appies, 10-12 items total - food only: drinks, dishes, tables etc. provided by the hostess. I am looking for some feedback on what I should charge for this. What is the going rate? Do I charge an hourly rate for prep + cost out all the items....is there an easier way? Keeping in mind I am new at this, and want to keep things simple.
Any tips/ advice would be welcomed !