I know the customer is always right and I rarely break the rule but that combo sounds dangerous.
Have you had a tasting yet?
I have been asked to make 3 kinds of soups for a group of 400. The client will provide all the ingredients for it (he is a chef). They want me to set up and decorate the table and rent my glass bowls. They will have kitchen help and someone to clear tables and wash bowls. I have no idea what to charge, Help.
Plus...not to be snarky (don't you hate when you read that phrase cuz you just KNOW it is gonna come out as snarky ;-) this forum is for professional caterers.
Assuming you have an inspected and licensed home kitchen and some form of "I have taken a food safety course and have a certificate to prove it" hanging on your wall then kindly change your personal info from "home chef" to something a bit more professional.
Welcome to cheftalk. Are you serving a whole baked chicken per person? What are your food costs, do you know? How are you going to keep the food at safe temperatures? What are you providing for beverage? Dinner rolls are you providing butter? If you really read this thread and pay attention you will turn down this job.
You should be able to figure this out. How big are the shrimp? Based on that size, how many do you think would make a nice appetizer. How much did you pay for them? How many shrimp of that size do you need to feed 30 people? How much does that amount of that size shrimp weigh? Multiple that amount by 30. Divide that amount by 16(ounces in a pound). Now you know how many pounds of that size shrimp you need for 30 people. How much will that cost you?
Not meaning to be unkind but you really need to get a handle on your job quotes.
There are programs on the market that will not only help you price these jobs but keep up with inventory and such.
Have never used one myself but I have seen a few recommended by other CT members.
Maybe search the site and one will pop up?
well. it depends how much your ingredients will cost.You have to make a list of the ingredients you will use to do the finger foods, the quantity yu will use frm what u buy ect...so you can get the right price. Calculate the price of your dish first then youll know how much it will cost per person. Charge the number of people, the service, hours it will take you to prepare and deliver the food, the material, ect...