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Pricing a new catering job

post #1 of 4
Thread Starter 
I am catering a wedding for 150 people.
Buffet style with 2 meat dishes, 2 sides, vegetables, and 2 salads.
Client to purchase all the raw food.
I am cooking, delivering and tending the food until everyone eats then breaking down.
I have 4 friends assisting me and would like to pay them.
What should I charge?
post #2 of 4
At least 250 for yourself. I say 10 to 15 dollars an hour per server.
post #3 of 4
Quote:
Client to purchase all the raw food.

Not usually a very good idea. 

 

Food/supplies cost + fixed costs + variable costs + travel expense + assistant labor +

all your labor + any taxes etc + desired profit = total,  divided by 150 = $$$ per person.

post #4 of 4

Firstly, welcome to Cheftalk.

Meez is right here.

 

This is a timely topic at the moment here on the threads.

 

It is very disconcerting when someone else purchases the food for an event you have been hired to cook and serve.

How can you know that the quantities will be correct?

How can you be certain of its quality?

 

Your reputation is going to ride on all that you do here

If you run out of food, that would be terrible.

Ultimately you are in charge and you are responsible for this event.

Does not matter who bought the food, to the guest, you would be to blame.

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