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Right, I agree 100%, which is why I added the caveat emptor part. I was merely trying to simplify the most very basic way to come up with a price for the first time someone caters a function. It sounds like the OP has never priced an event before. I did not want to make his head spin. I think when you add in all the factors that we consider when you get into the advanced side of pricing an event, newbies tend to nod off. I think the "times 3 rule" is good for most first timers to price a basic event and then later on when they wonder why they didn't make any money, they can delve into the whole-really-making-money-being-a-chef thing, like Pete did (and a few of us do).
Surely, the OP is not opening his own catering company at this moment... He is just dipping his toes in the water.
Great advice though, Meez. Soon, I may start to ask a few of these advanced pricing type questions that Pete was so good at answering, as I may be awarded a big contract in the near future that will put me back in the hotseat of foodservice business ownership/management.
Surely, the OP is not opening his own catering company at this moment... He is just dipping his toes in the water.
Great advice though, Meez. Soon, I may start to ask a few of these advanced pricing type questions that Pete was so good at answering, as I may be awarded a big contract in the near future that will put me back in the hotseat of foodservice business ownership/management.
