im qualifed in june 20013 and been asked to do a buffet including cake for a lady in june budget 200 quid any ideas how to price up and i would like to offer host and food on further events thank you dee
how to price a catering job ? - Page 2
I suggest that you read all the posts in this thread! Also, if you want to know the answer REALLY, then how about a bit more information? For example, number of guests, style of menu and other pertinent information.
"take it deedee" - sorry, couldn't help a Ramones reference!!
Once you are qualifed in june 20013 all the answers will become obvious to you.
Until then beat on the brat and take it easy!
I'm confused. You will set up, serve, and clean up but you do not provide the food?
To me, serving is part and parcel of catering, which includes all aspects of food service and may include event planning and decoration as well. I'm not familiar with serving being a separate function that gets charged separately.
In any case, figure out ALL your costs, both overhead (i.e. insurance, license(s), rent, etc.) and operations (i.e. labor, rentals, supplies, etc.), add your desired profit/income, and you have the MINIMUM you have to charge to avoid losing money.
Think $$$/event, not $/person, once you KNOW the event costs, you can easily calculate the $/person. Run the numbers, it costs far more in $/person for small events than it does for large events. Example: say your overhead amounts to, oh, $2000/month and you do 10 events per month. Your overhead per event is $200. For 20 people, that is $10/person just for overhead, for 200 people, it is $1/person, a BIG difference!
Operations WILL be fairly constant for parties greater than, say, 50 people. From my experience in my area, some rules of thumb (and they vary with the size of the thumb ):
- Table setting rentals, from $4.50 to $10.00 per person and up (includes table covering, table settings)
- Tables and chairs, varies widely, probably starts around $3.00 and can go up to or beyond $8.00 per person
- Buffet rentals, wide variation
Unless you know YOUR costs, you will either charge too much and get no business or you will charge too little and will go broke.
KNOW ALL YOUR COSTS BEFORE TRYING TO FIGURE OUT YOUR PRICING!!!
Know what your competition is charging before figuring out your pricing!
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
My first catering job was before the internet. I had to try and find the information in a library or food magazines (and trust me there were not a lot back then) I lost my shirt the first few. I have been in this forum for a while and I have asked "what do you think of this" or "any suggestions for a kids party of 100"because I now know how to cost my menu but I like the opportunity to find out what the other Chefs/Professional Caterers think. If you are going to become a Professional I strongly suggest you try talking face to face with someone that knows how to feed large groups. Want to know more come do some time in my kitchen and learn the basics in a real life environment not the world of keyboard and screen.