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Pricing A Gig

post #1 of 11
Thread Starter 

I have a client who would like to do a cooking demo (she said maybe pizza) at a bridal shower.....20ish people there...and it will be held at a kitchen/hall. What is a basic charge for that type of event?

 

ChefOnTheGrind

post #2 of 11

Enough to cover all your expenses and put some money in your pocket?

 

If you are asking what the market will bear, that's a different question.

 

For me, I calculate ALL my costs:

  • Food supplies
  • Rentals
  • Disposables
  • Facility rental (if any)
  • Parking, tolls, etc. (if any)
  • Labor I hire or pay for, including all payroll burdens
  • Add 10-20% to cover what I forgot

 

I add my fee (whatever amount will make you happy to do the job) the total of the above and that is the MINIMUM I must charge. I don't care how many people, I figure my TOTAL costs.

 

If I think the client is willing to pay more than what I figured, then I'll quote more, maybe even higher with a discount for, um, promotion or whatever (everybody likes to get a deal!) but, in any case, I will NEVER settle for less than my calculated costs plus my fee.

 

As a rough guide, for my area, not necessarily yours, assuming no unusual rentals, probably in the range of $500-$1200, depending on exactly what they want

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 #3 of 11
Thread Starter 

Okay...awesome then I am on the right track. I was stuck on the "my fee per hour" part. Thank you so much! 

post #4 of 11

My fee is for the job, not by the hour! I've found that charging $/hour gives the client an opportunity to argue, "well, why does it take so much time, you were only here for X hours" when you actually spent prep time and cleanup time and shopping and planning, etc.

Quote:
Originally Posted by ChefTera View Post

Okay...awesome then I am on the right track. I was stuck on the "my fee per hour" part. Thank you so much! 

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 #5 of 11
Quote:
Originally Posted by PeteMcCracken View Post

My fee is for the job, not by the hour! I've found that charging $/hour gives the client an opportunity to argue, "well, why does it take so much time, you were only here for X hours" when you actually spent prep time and cleanup time and shopping and planning, etc.

Ditto in a big way!!!!

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 11

Also, I NEVER quote a $/person without an absolutely locked in number of persons!

 

Even then, I will generally quote $/event and let the client calculate the $/person.

 

My contract ALWAYS includes the maximum expected number of guests so that I am able to calculate food quantities. The maximum head count is locked down no later than one week prior to the event and, preferably, two weeks. I retain the right to refuse additional guests one to two weeks before the event, period.  I make it clear that the amount of food is FIXED and I cannot provide for additional guests without cutting portion sizes, depending on the menu.
 

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 #7 of 11

Pete, I've got the idea that you might have done this once or twice talker.gif chef.gif thumb.gif

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 11

No kidding! Yup, I've been shafted a few times wink.gif
 

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 #9 of 11
Thread Starter 

This is great info Chef! I am new starting out. I have obtained several "gigs" the first being next month. I want to put my best foot forward but when assessing cost I am a little green. lol...The main issue being calculating for the different type events (shocker lol) Calculating the food cost, I got. But my question is figuring my profit. May I give you an example? I have an event coming up with a women's group, 20-25 people, alcohol requested, menu up to me. This event is a pampering type event with the guest having the ability to also buy. They get the first sample free and have to pay for any additional after that, 2 free drink max then they have to pay.  

 

My plan is to do fabulous finger type foods. I have a signature crab cake. So I thought about making crab cake balls, gourmet chocolate chip nut cookies, cheesecake filled strawberries dipped in chocolate and service Merry Mojitos and Moscato, Merlot and White Wine. Although the purpose of this event business wise is the free marketing and the awesome opportunity to build a customer base, there is an avenue to make a some of your cost back.  I am not sure that this menu can return much of my investment other than the cookies. Thanks for any help!

 

@allthatschooldidnotteach

post #10 of 11
Thread Starter 

I agree. What about contracts? Can you offer any help with contracts.

post #11 of 11
Thread Starter 

I could really use the help on contracts too! Got an upcoming gig that is not paying but have the opportunity to sale and get free marketing/advertising. Gig after that is an anniversary dinner for two, with a reception of appetizers and drinks for 15. Any suggestions ;)?

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