Chef Forum banner
1 - 1 of 3 Posts

· Registered
1 Posts
Discussion Starter · #1 ·
I have an opportunity to cater a job for approx 20 people - Evening snack, pastry/parfait breakfast type thing, and a soup/salad lunch, hoping for some insight into how to charge for this kind of thing. Any help would be awesome!!! Thanks
1 - 1 of 3 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.