Hello guys. I am catering a dinner for a work party at the CEO's home for 13 people. It will be platter/buffet style. I have no staff and it's just me doing it. Buying the food, prepping, cooking, etc.
It is buffet, but I am presenting it in a personalized upscale fashion. This is my first solo gig. Since it's just me it's a lot of work to plan the way I want to do it and under my circumstances.
I will be renting a car the day of so I can travel there and finish the event.
I have purchased almost all of the ingredients. Food cost will be reimbursed by the client. I just need to know how to cost myself in time/labour/effort.
I hear people doing foodcost x 3.33. So for example if my food cost was 400, x3.33 would be 1332
Majority of food cost is the Rack of Lamb which are pricy. All sauces, everything made from scratch etc.
Since its just me it's been atleast a week of labour and planning. Do I add my labour cost to the 1332 aswell? And the cost of renting a van.
Any help is appreciated. I just don't want to undercharge and I also don't want to overcharge. Thanks in advance
This is also my first event.
It will also be billed under his companies name.
He is paying for the price of all my food I have purchased, plus my labour and time.