Hi everyone. I am making:
Mac and Cheese
for a church function for 60 people. How much do I charge? They are providing the food, I am doing everything else. Thanks for any and all suggestions.
Assuming you have the necessary business license(s), Food Safety Manager's certification, liability insurance and are working out of a licensed, inspected, commercial kitchen by yourself (not recommended, too much work), somewhere around $400-$600.
I would charge $600 PLUS my cost for a minimum of one cook, one kitchen helper, and one dishwasher, probably a total approaching $1,000. Buffet or table top rentals would be added on and probably be around $300-$600 additional.
Otherwise, whatever it is worth to you PLUS whatever out of pocket expenses you incur.
Oh, the above assumes that you do NOT have to buy any food and they have all the necessary equipment for cooking, both appliances and smallwares
BTW, Feedback & Suggestions is for forum related issues, not culinary discussions, moving to a more appropriate forum.
I'll probably get in trouble here, but, may I ask the reason you are doing the dinner? Are you a member of the church or are you doing this as a catering?. Myself, If I am doing something for the Glory of GOD, which I do often, I would charge nothing. if you are a cater, $5 a plate would be fair for your time and service, especially if they are providing the food and place to prepare it.
I am with ToothlessBeaver. I regularly donate my time in my church's kitchen (licensed and insured) sometimes as just a Food Safety Manager and sometimes also as a cook. However, if another church really wanted me to cook for them, I would probably charge at least the price of a babysitter for the total of planning, shopping, prepping, cooking and cleanup time so I could give my wife some time off. I would also enjoy all leftovers because that would be a pseudo form of payment, and also I have found that some of the more "seasoned" helpers at churches don't always think the county food safety regulations have to be strictly followed and I couldn't ensure leftovers would be properly stored and reheated.
With that said, my livelihood is no longer in a restaurant so I am really just volunteering anyway and enjoying the time back in the kitchen. If I were a caterer and saw this as a "job" because this was my source of income, I would have to go with Pete because doing this job could keep me from another more profitable job, so that wouldn't really be fair to my family to be passing on income opportunities.
I am also with Pete on getting some help, the max I would do solo is 25 and that would entail a very limited menu served buffet style. The event will go much more smoothly with an assistant and a dishwasher.
The bottom line is that as soon as you are paid, you assume liability. What if someone gets sick?