I have been asked to Cater A wedding reception. The food will be from KFC's Catering Menu. I will be setting everything up serving the food and cleaning up. There is an Estimated 100-150 people attending. The Bride is a friend so I wanna give her a really fair price but I have no clue as the what to charge. please help
Well, if 8.00 per person is truly your food cost, your final out the door price sounds a little low to me.
On the other hand, I dont price according to a formula or multiples of the food cost, e.g., 2.5 times food cost.
I add in everything, starting with food cost individually, ending with desired profit, or desired profit percentage.
That said, once you have all your costs and time accurately figured, and youre getting what YOU want for
your time, if that figure works for you, great,
But in my opinion your final price is defintely on the low end, so you do have "room-to-play".
I have no idea who you're talking to, but I cant seem to find YOUR professional, courteous, helpful reply to the OP anywhere.....
just a diss on one of our members. Quite a choice for a first post.
**shrugs** You can choose any title here you want, from several professional ones. Such is the way of the beast.
I personally think many of these noobs have no pro-food experience at all, just daydreaming about being a caterer
because Aunt Mable and Uncle Walter love the salads and casseroles they bring to family functions.
Well said, well said :)
I just had a few minutes of down time and managed to read through most of this thread.
I tip my head to Pete McCracken for the patience of answering the same question over and over again...couldn't have done it myself.
It does strike me a little odd that there are so many people out there apparently that are getting into the catering game with no game plan. Is that what nowadays goes as a business model?
I have xxx people and want to make xxx food - now let's see what I need to charge.
Having done catering myself (mind you, not my own company, but a family member's) in various locations around Asia I can honestly only give the following advice:
- Know what you are making! (I know, every client has their special wishes, but you need to have a base menu or two that you already know with a max. 5% deviation margin how much it will run up either per person or per metric unit in ingredient cost)
- Know how much you want to make (are you doing this for free? I have done that on occasion - right at the beginning when I started out and was looking for experience. Had people pay for the food and all expenses i.e. rental, transport, etc...and I would just cook - but honestly, that is not a business model - that is a past time.)
And with these two things heed the great advice of all the other commentators in this thread - but, and I can't stress this enough - get some ideas about where you actually want to go..
As Meezenplaz said - just because Aunt Mable and Uncle Walter like it don't mean the rest of us will - not to discourage people here - that would be far from my intention - but a reality check is needed I feel
Anyways - just my two cents on this thread after enjoying reading it for the past half hour
Yes this is an old thread that wanders all over the place but IMO this advice never goes out of date.
Take heed all those who are sitting at home planning your first outing as a caterer for someone's wedding or golden anniversary.
These sort of events are important dates in people's lives.
How would you feel if the second most important part (the first is always the cake lol ;-) of your very special party came thru as a disaster ?
Stop and think before putting yourself out there as a professional ....
I started out on my own doing this very thing for caterers who didn't like to deal with the variables that come with the service end of an event (way back in the day).
This little side job that started off as a favor for a few friends grew into a nice little extra money maker.
Pricing (plus tip) are different in different locals.
How much do you usually make?
How much are your PT servers wanting/expecting?
Treat them (your staff) right and you will find they won't mind coming out for a last min job in the middle of a tsunami ;-)
Good luck and OBTW...welcome to Chef Talk!
@Mimi, no prob with your thread regurgitation girl, certain points cant seem to be
stated enough. Also add a gold star to your paper, for having quoted me.
Properly pricing appetizers in an event catering situation can be a tricky thing,
reason being that from the customers standpoint they're like .....
"Wait--you want like, a THOUSAND dollars to serve my 100 guests appetizers??
Its not like its a dinner, theres hardly any food there! We may as well do steaks!"
What they dont understand is how much work goes into making apps--most
of them, even cold ones, can be labor intensive, due to having to stand there and
assemble the dang things. And cute lil things like stuffed cucumber cups,
stuffed peppers, stuffed mushroom caps (arrgh!) etc are very time consuming to do.
What you (and by extension, they) are saving in food costs is easily made up for by
And when stuffing with things like crab and lobster for instance, even the food cost can
add up much quicker than a lot of people realize.
And its the clients that are choosing to do appetizers because theyre trying to go cheaper,
who are fthe biggest problem.
The tendency to "see their point" and give in, must be resisted--you always regret it if you dont.
You are most welcome monkeyman....
I was thinking about my past business life last nite and got a bit melancholy (baby ;-).
So much done so much learned so many great memories.
I was into writing menus for a while in the mid 80's.
This started out as a favor and like so much other STUFF I have done there came an avalanche of "friends" wanting their menus redone lol.
How do you charge for that ??
Decided the "account" could be tendered with a closed end tab at the places I worked for (NBD as I used down time at the FT job mostly lol)
Was cleaning out the attic after Christmas and found some old receipts for the above.
Great memory (if not a bit Donald Trumpish).
Like I said before .... melancholy baby ... should have called up some old friends and gone for drinks.
Plus....I sat and stared at goats (oops I mean the bit beef) and for the life of me cannot suss that one out.
Worse than a ticket written in short order by truck stop Flo (still half drunk from her Sat nite binge).
Sorry if I have offended anyone named Florence......
I am going to take a flyer here and guess "deep pit beef" as in BBQ.