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how to price a catering job ? - Page 5

post #121 of 148
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 148
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 148
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 148
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 148

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 148
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 148
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 148

great information here. thanks

post #129 of 148

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 148
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 148
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 148

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

post #133 of 148
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 148

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 148
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 148

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 148

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

post #138 of 148

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 148
Such is why Im slowly learning to conserve my ammo
til Im sure my target is still in the bush.
post #140 of 148
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

post #141 of 148
I will answer that but everyone already did. I have a question... Shrimp Ceviche for 30 ppl as an appetizer

How much portion per person and cost

Thanks
post #142 of 148

 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? 

post #143 of 148


There are many versions and ways to make and present ceviche. This is one that could work for you......Good Luck

post #144 of 148
In need of a little help with catering price. I'm catering a wedding 125-150 people.for me that will be a 5hr drive, the menu includes lemon pepper chicken ,green beans, twice cooked potatoes, rolls,sweet tea, lemonade,and a dessert. Buffet style
post #145 of 148
Thanks, they end up opting out on this.

I've never done finger foods so I just want to make sure it's right.

50 people, how many each? 7yrs old bday
Most likely individually

Deli sandwiches
Sliders with fries
Cheese
Veggies
Fruits
Corn dogs (maybe)
post #146 of 148
post #147 of 148
Quote:
Originally Posted by thedragon View Post

I've never done finger foods so I just want to make sure it's right.

50 people, how many each? 7yrs old bday
Most likely individually

Deli sandwiches
Sliders with fries
Cheese
Veggies
Fruits
Corn dogs (maybe)

 

 

 

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?

 

mimi

post #148 of 148

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...

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