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How much should I charge for just serving appetizers?

post #1 of 9
Thread Starter 

Hello,

My sister-in-law and I have been asked to cater an event for 200 people. The customer just wants us to make appetizers and we don't know how much to charge. Should we charge pp or charge a flat fee?

post #2 of 9

Kinda depends on the menu, no?

post #3 of 9
Quote:
Originally Posted by thetincook View Post

Kinda depends on the menu, no?

And on the labor you have to hire, the food you have to buy, the rentals you have to pay for, the fuel and other transportation costs, licenses, permits, insurance, and oh yes, how much you want to put in your pocket.

 

I'd figure out ALL of my costs and add on what I want in my pocket at the end of the day, that's the minimum I'd charge, total, not per person. If you have to quote per person, make sure you include the minimum number of people to be charged (I don't quote $/person, I quote $/job).
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 9

"just to make appetizers"......many times that's the largest amount of prep/labor assembling/serving/ decoration budget.....

 

"just appetizers" reads like the client doesn't want to pay much.  Which is a starting point.

cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 9

many times that's the largest amount of........

 

"Many times," Shroom? Why are you pulling your punches? Or maybe there is another service that is more labor-intensive or requires more in serving time and presentation?

 

Many people, even some pros, don't realize what it takes to serve an appetizers-only event. They are fussy, take a great diversity of ingredients, require a great amount of attention to detail, etc. etc. All that translates into labor time. Add in the direct costs, and the overheads, and the serving costs, and so on, and an appetizers-only event can often be much more costly than even a sit-down plated dinner.

 

So, as you imply, the OP's first job is to sit down with the client and determine exactly what is wanted, and why. If they're looking for an inexpensive event, there are probably better ways to go.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 9
Thread Starter 

Thank you for your feed back we now know what to do.

post #7 of 9

PP......check out cheftalk's archives there are HUGE amounts of informational threads on cheap eats/cheap hodos/appetizers......even high end fruffy shtuff.

 

KY, stationary mideastern ap table can be low effort/cost verses some different dinner or even fancier desserts.....and PP's first posting....

 

cooking with all your senses.....
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cooking with all your senses.....
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post #8 of 9

Whatever your local market will bear?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #9 of 9

good call Ed.

 

cooking with all your senses.....
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cooking with all your senses.....
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