ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › how to price a catering job ?
New Posts  All Forums:Forum Nav:

how to price a catering job ? - Page 5

post #121 of 140
Quote:
Originally Posted by zahair9256 View Post

I have been asked to cater a small book reading event which will include 6-10 people ...she wants me to do coconut rice with curry chicken with sauteed veggies ..She also wants devil pesto eggs ..I'm kinda clueless what to charge?

I know the customer is always right and I rarely break the rule but that combo sounds dangerous.
Have you had a tasting yet?

mimi
post #122 of 140
Quote:
Originally Posted by Lagom View Post




I'll cater any affair for 99.95 😆

God I'm an old cynical crank.

Yeah but you're OUR old cynical crank so that makes it ok.

mimi
post #123 of 140
Quote:
Originally Posted by flipflopgirl View Post

Yeah but you're OUR old cynical crank so that makes it ok.


mimi

It's good to know that I have a place other than my family. 😎
post #124 of 140
Quote:
Originally Posted by Lagom View Post

Quote:
Originally Posted by flipflopgirl View Post

Yeah but you're OUR old cynical crank so that makes it ok.


mimi

It's good to know that I have a place other than my family. 😎

smile.gif
post #125 of 140

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.

post #126 of 140
Charge them by the hour, and don't forget to include all the cost that get added to your base hourly rate.
For the glass bowls charge by the piece plus any sales taxes that are required for your location.
post #127 of 140
Hi shroomgirl how are you
Need your help how i know to price a catering for a 110 people I've never done this before can you help me plaese
post #128 of 140

great information here. thanks

post #129 of 140

This would all depend on the types of finger foods, the time and efforts to make them, transportation, cost of the ingredients, your fee for the work plus gratuity

post #130 of 140
Simpky breakndown your cost of food rental supplies transport and labour electricty rent etc

Add a 30% margin, im guessing its a small party so yoir overheads could be a lot more than factoring a 3.3x multiplier
post #131 of 140
What would be a good price to cater an event of 65 people menu consists of baked chicken mashed potatoes long green beans and dinner rolls the event distance my residence is about an hour and a half and I also have to serve for about 3 hours what would be a good price
post #132 of 140

Divachef. This thread has five pages of answers to your question. 

post #133 of 140
Quote:
Originally Posted by chefwriter View Post
 

Divachef. This thread has five pages of answers to your question. 

 

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.

:)

 

mimi

post #134 of 140

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.

post #135 of 140
My advice is, take and pass a food safety course online, show up at the residence with all groceries in hand, and do everything there, dont try to transport any finished product, (especially 90 mins away, m'god, plus its illegal) have them buy or reimburse you for groceries, and dont try to make a big profit for labor. And if the resident owner can help you with prep and cooking a bit, so much the better.
post #136 of 140

chefwriter, flipflopgirl, Jimyra, Meezenplaz, all perfect answers. Add to that, insurance!!!

 

Catering is serious business. I hope you understand that you could get 65 ppl very, very ill. Haccp everyone!

post #137 of 140

I don't think divachef1966 came back.  Maybe did not like all our sage advice.

post #138 of 140

Hard not to be "sage" when addressing a random post attached to 5 pages of mostly great trix and tips....

As well as valuable secrets you received at the deathbed of a mentor.

 

mimi

post #139 of 140
Such is why Im slowly learning to conserve my ammo
til Im sure my target is still in the bush.
post #140 of 140
Quote:
Originally Posted by Meezenplaz View Post

Such is why Im slowly learning to conserve my ammo
til Im sure my target is still in the bush.

 

Another priceless pearl from the Book of MonkeyMan.

:cool:

 

mimi

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Catering
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › how to price a catering job ?