I'm a home cook and I really enjoy cooking for others. I've been asked to cook the Christmas dinner sides pies and cakes for someone, but don't know how to price this event for 50 people. Any help on how to charge my first paying customer would be greatly appreciated.
Really? That's cool, I thank you so much for your insight. This is something that i love doing and is worth getting more knowledge on, i appreciate you.
@Rasha does your food cost include any rentals needed for chafing dishes, consumables like plates, set ups, napkins, sterno, linens, trash etc? Keep and eye on labor for food prep, set up, service and clean up and how labor intensive your preparation is. $21/guest is cool as long as it doesn't cost you $19/guest. Imo, use @cheflayne's figure as a budget figure. Best of luck!
I normally don't either as pricing on a professional level is far too complex to reduce to such rudimentary math; however in this case Christmas is in a few days and I figure Rasha has enough to handle without getting into the subtleties of professional catering pricing. There are other reasons for my answer as well, but that was the main one. In a pinch with limited research, it works, to a degree.
I normally don't either as pricing on a professional level is far too complex to reduce to such rudimentary math; however in this case Christmas is in a few days and I figure Rasha has enough to handle without getting into the subtleties of professional catering pricing. There are other reasons for my answer as well, but that was the main one. In a pinch with limited research, it works, to a degree.
I understand that, makes perfect sense in this case. I wasn't criticizing Chef, /img/vbsmilies/smilies/redface.gif I just also wanted to
throw out the technically correct way if no one else was going to, in an effort to instill some good
work-habits and pricing principles early.
Besides, your thumbnail price seems to be in the ballpark anyway! /img/vbsmilies/smilies/smile.gif
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