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post #1 of 7
Thread Starter 
We do not have to decorate or provide the wedding cake. How would you figure approximate cost? Would you still multiply costs by 3.33?
post #2 of 7

What cost would you be multiplying?

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 #3 of 7
Give me a minute.
I will go borrow Foodpump's crystal ball...er I mean 60 watt bulb.
;-)

mimi
post #4 of 7

<_<

Can you clear up your lingo and edit this question?

You know make it more specific with details etc...

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #5 of 7

Sure, multiply by 3.33, if you want to go broke!

 

Add up ALL your costs:

  • Food
  • Labor (including your own, and don't forget the dishwasher, kitchen help, servers, etc. plus all the payroll burdens, generally around 35%-45%(
  • Insurance, rent, business license, utilities, etc.
  • Anything else you forgot

 

Then add on the profit that will make you comfortable, the sum is the MINIMUM you have to charge,

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 #6 of 7

I'm still trying to get me 'ead around figuring food cost on something you're not doing.:crazy:

post #7 of 7

I suggest you figure out what your fixed costs are, and include everything, once you take the tums, sit down and add in your food cost, your direct costs of preparing the food and mark up from there.  I am not in the food industry but we do custom fabrication with lots of hidden costs.  Been doing it for over 25 years, made lots of mistakes, the biggest ones, not charging enough and loose payment terms.  If you can´t get what you deserve you better hone your selling skills.

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