No difference in pricing for my staff.....whether onsite or prep...if you want me/ my sous/ my guys (gals) they're x. I mark up their labor charge to cover things like insurance, benefits....etc. they dont see what I charge the customer but it's well above fair. I do charge a different rate for me, my sous, and general cooks/ waitstaff. My sous is worth 2 cooks.
What about gasoline. $30.00 per hour from when you leave from home to destination? Transportation vehicle is computed at 53 cents per mile average(Government sets the rate)
Not trying to be glib..and you're clearly covering your time and travel $$ but 225 is a lot of people...buffet style....you'd be surprised how much food can be consumed. For every grandma that's having a small plate of beans and chicken...Uncle Bob is having 6 plates and there will be a lot of uncle Bob's.
I'm assuming you've figured out your approx. portion size, scaled for the number of guests, added a fudge factor and costed your recipes before basing this number? Than added in things like the paper goods, water & lemonade costs, misc. consumables, any other items (sterno, rentals, disposable pans, etc).
Do they want ice for the drinks? How are you going to keep the drinks cold?
How are you holding food at temp.? Sterno and warming pans? Disposable, your own, rentals?
Same for serving pieces...how many of each item are you going to have out at a time? You have to think about how long the food is supposed to last as well...they want it all out at once or last the duration of the party?
They providing tables for the food? Trash....they have adequate means to handle 225 people's worth of garbage?
Last...food for 225....how is it be transported. Personal vehicles? Rental van? Company vehicle? That's a lot of food....
while you're handling the food....things like trash may not seem like your problem....but it may quickly become yours. Ice is so routinely overlooked and is key in the Summer months.
I don't know all the factors so I can't give you a number. if you've thought about all my points (or more) and that's your number than great....if you haven't...
It is important to know, your % number you are running your business. Most restaurants do 30%
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