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For normal catering, I assume you figure in wait staff costs, etc. If any of your standard costs, such as wait staff etc. don't figure into this scenario, I would back them out.
 

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Bottom line is that it is your responsibility to watch your bottom line and the restaurant's to watch theirs. Of course you need to keep in mind that your decisions also affect your gross. So consider the effect that your decisions have on the bottom line of the restaurant before making decisions that effect your gross.

I think I understand what I just typed :~)
 
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