I'm new to this board, so I hope I ask this question correctly and give enough information. My husband and I own a BBQ food truck. Business is great and we are getting tons of catering requests (which was not our original plan of operation). We had been using a per pan pricing structure, but my husband wants to transition to a tiered per person pricing strategy (tiers are based on what meats they choose). For the life of me, I cannot understand how to explain per person pricing to a customer, nor do I get how much food that means we prepare. If a person had come to me in the past and said they had 30 people to feed and they wanted ribs (3 bones per person), pulled pork and baked beans, for example. I would tell them they needed 8 slabs of ribs (12 bones per slab), a full pan of pulled pork, and a full pan of baked beans (based on how many servings I know are in the pan. But when it's a per person price, how does that work?? I'm smart - I have two degrees - but it just doesn't make sense to me, and if it doesn't make sense to me, I cannot explain it to a client. It makes perfect sense to my hubby, but I'm hoping someone can give me a 'hooked on phonics' understanding of per person pricing, and if it is applicable to a bbq business??
Thanks for your KIND help :)