I have been ask to prepare food for a 50th Anniversary dinner. They want potato salad, baked beans and cole slaw. How much should I charge. I figured the food alone will be $250.00. Help!!!
I'm sure he's not the only one who knows how to figure that out.Forgive me but you sound like you've never taken on anything like this before in your life.
Further, how can you expect to get accurate advice when you offered basically no facts about the event,the most important being the number of people attending?
Besides the late great Pete's posts, as our own wise and wonderful Mimi
has suggested, there is a wealth of posts on this site about that very subject. A simple search in the archives for catering pricing will return many useful discussions on it.
For me, its not about the profit. That will come if the customer enjoys the service and the product enough. I'd rather have a customer loving my food and what I do for a living and pay what he thinks its worth, then over charge, because me personally I don't run a catering business, so I wouldn't know exactly how much to charge at this point, but eventually I would think that I could figure out a formula for how much I feel each person eating is worth, or each plate that I serve etc.Alex.
By the time you walk into the venue for an event the quotes have been accepted and the contract is signed and the check has cleared the bank.
No way would I refund one dime unless there was some sort of disaster concerning my services.
Plus I require all the money up front ... half when the contract is signed and the rest 2 weeks before the date.
Do you really believe that the financials are NBD?
Unless I make a nice profit I won't accept a job and I would not accept a job unless my food and service are up to par.
To run this type of biz without a solid knowledge of how and why we figure the quote is just begging for failure.
I am pretty much homeless yeah, but that doesn't change my skill level. I do work BOH yes, and i'm not sure what your acronyms stand for. P&L? FT? Not sure what your intentions of those questions are, as you never answered mine.@AlexTheChef .... I see by your pix (and a few of your previous posts) that you work the BOH someplace.
Just one question.
Assuming you are employed in a kitchen owned by someone else (otherwise you would be Alex the homeless guy ;-) ....who keeps their eye on the P&L ?
Because I am of the school that considers a chef only a cook until he/she can run a kitchen to make a profit.
And since you don't seem to care about profit when it comes down to your side jobs.... who is minding the money at your FT job?
I just spit up my Special KI am pretty much homeless yeah, but that doesn't change my skill level. I do work BOH yes, and i'm not sure what your acronyms stand for. P&L? FT? Not sure what your intentions of those questions are, as you never answered mine.
And everyone's definition of a chef is different, however I agree to some degree that your definition is relatively close, but not exactly correct.
....Please feel free to ask questions. I currently run a small catering business.
Uhhhhhh? What?....because me personally I don't run a catering business, so I wouldn't know exactly how much to charge at this point...
Nope. A Chef is just a boss of other cooks. AKA Sous-Chef, Chef de Cuisine, Executive Chef, etc...And everyone's definition of a chef is different