Catering costing question

Discussion in 'Professional Catering' started by beanpole, Jan 26, 2011.

  1. beanpole

    beanpole

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    Sous Chef
    hello 

    I am new here and need a little help support and guidance. I am catering a buffet for 200 people and serving 5 different courses and desert/cookies

    I have spent years working in kitchens and know how they work! but I have no idea on costing, so the prep and serving etc of this event is a piece of cake but the costing is driving me mad! the budget of the event is low and I am using it to push my new business forward. does any one know any free AND useful programmes to help me from loosing my mind on this one??? 

    the menu I looking to using is 

    chicken noodle soup 

    pulled pork, homemeade coleslaw and buns,

    mac and cheese

    shephards pie

    lasagne (could be replaced)

    chicken pot pie

    salad

    cupcake style deserts

    any help to help this work would be greatly appreciated

    either email here or at [email protected]

    I  really look forward to your help

    thanks in advance
     
  2. shroomgirl

    shroomgirl

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    Professional Caterer
    that's a pretty entree heavy menu for a "low budget".....sometimes customers need to know they can not expect filet mignon at hamburger prices. 

    food costs

    Overhead

    Labor

    *PROFIT