[Vinci Gelato]

Hi, I am new here. I have a gelato shop that I opened up about 3 months ago. We are getting into the catering business and have a couple of weddings booked, but I want to really hit it hard next month.

I am having trouble figuring out pricing for our catering because it is so different than our shop. And everyone I ask has different oppinions.

For a cup of gelato in our shop, our most commonly purchased size is $5.25. Some people tell me for catering I need to charge more than this per person as we are traveling and preparing so much gelato ahead of time. Others tell me that I need to charge half or less than what we charge in the shop because they are buying gelato in bulk for so many people.

I would love some thoughts on if I should be charging more or less for catering than I charge in my shop?

 

[chefross]

Hello Vinci and welcome.
Your store is a stationary entity, and your costs have been set to reflect that. Catering is a different ballgame.
EVERYTHING you do to prepare, pack, move, and set-up comes with a cost. You have options. That cup of Gelato could stay the same price but all the charges that go with moving that Gelato to another place can be added on.
All of the expenses that go into catering a function must be recorded and passed onto the customer.
Gas, rentals, ingredients, labor, just to name afew.

 

[Elwwin]

From my experience, it’s all about balancing your costs with the added value of the service. For example, I’ve had a great experience at restaurants circular quay in Sydney, like Pont Dining Room, where the quality and service made the meal feel special, even though the price was higher than usual.

For catering, you’re offering that same experience but on a larger scale, so I think charging a bit more is fair. You're providing an extra service with preparation and delivery, which adds value. Maybe consider pricing based on portions, the number of people, and any added services, and test it out!

 

[EricStembr]

A big difference I’ve noticed is the level of unpredictability. Restaurants have a set menu and relatively stable customer flow, while catering jobs can vary a lot, requiring different setups and menus each time. It’s a challenge but also keeps things interesting. I once worked an event that needed a specific Korean-themed menu, and I got great inspiration from a korean restaurant near me that did amazing traditional dishes.

 

[willerhove]

Choosing between restaurant and catering is like Landscape Architecture; you design based on flow, function, and experience. Catering offers flexibility, while restaurants give a rooted, consistent vibe.

 

[counterprize]

A big difference I’ve noticed is the level of unpredictability. Restaurants have a set menu and relatively stable customer flow, while catering jobs can vary a lot, requiring different setups and menus each time. It’s a challenge but also keeps things interesting. I once worked an event that needed a specific Korean-themed menu, and I got great inspiration from a korean restaurant near me that did amazing traditional dishes.

on the flipside, catering you have an accurate, if not precise, idea of specific numbers per dish, whereas in a restaurant you can easily have too much or too little of something because of random variables.

 

[tapp6226]

That's be good