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catering pricing

post #1 of 2
Thread Starter 

I am an executive chef with 42 employees, but catering is not something I do out of house ever.  I need a little help.

 

event:  breast cancer survivor party 

time: 7pm-no ending time (yikes)

pink theme through out, southern family in town, so giving nod to that in menu

number of people:30-35

staff:  myself, pastry, 2 cooks, 1 bartender, 1 greeter, 

rentals: wine glasses, martini glasses, 3 oz cylinders for the layered custard

 

menu:  

 

beef tenderloin with beet mousse

shrimp and grit bites

pork, mint goat cheese purses

panko fried green beans

tomato tartare 

rose and raspberry macaroons

layered custard and peppercorn plumb gel cups (pink pink pink)

has also requested a fruit and cheese plate 

 

seems like a lot of food to me,

 

should I charge per hour for staff?  

is 21 on food cost the right thing to charge to cover grat?

how should i charge for myself?

any and all help appreciated

post #2 of 2

should I charge per hour for staff?   yes  4 hours minimum typically an event like this would be 6ish hours total,setup/breakdown

 

is 21 on food cost the right thing to charge to cover grat?  not sure, 30-35 guests at $21 is 600-700, if they come back with a lower guest count are you going to be skewered?  That's a very low guest count.

 

how should i charge for myself? overseeing staff, party co-ordinator....yes

 

any and all help appreciated

 

frying in guests houses is usually not cool. 

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