I have been making frozen desserts for years, and this past year started a private party mobile cart service (Weddings and corporate events). Our is primarily a seasonal business, May through Oct. We have two carts, so availability is limited and summer weekends are a valuable commodity.
I am curious if it is customary for caterers to charge a premium for holiday bookings? Getting staff to work on Memorial, the Fourth or Labor Day weekends is always a challenge, so I am leaning towards charging a premium for these weekends.
As a caterer, do you charge a premium for holiday service? Is it a head count increase or a percentage, a flat fee or..?
We charge a per person rate with a minimum fee, so our premium rate could be a flat rate or a percentage (which I think might be better to do).