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post #1 of 4
Thread Starter 

I'm catering a wedding for 100 with 5 happy hour appetizers followed by a buffet dinner of pork, potatoes, vegetable, salad and a pasta. I will also provide 4 servers and bartender. How do I charge?

post #2 of 4

post #3 of 4

Lots of great threads in here on catering pricing, here's a few:


Generally, event pricing uses this formula: 


Food cost
+ Fixed costs (insurance, licensing etc) 
+ Variable costs (rentals, travel etc) 
+ Labor help 
+ Your fee/labor (shopping, planning, consultion etc) 
+ Desired profit. 
Add in tax etc, divide by # guests to get price per person. 

post #4 of 4
Originally Posted by flipflopgirl View Post



That's the truth!

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