- Joined Aug 16, 2015
I was asked to cater a private birthday party for 25 people. The menu included GF/DF hot stuffed banana peppers, GF/DF meatballs, GF/DF penne pasta w bolognese, GF/DF garlic green beans, GF/DF roasted red peppers & onions with sautéed mushrooms, conventionally prepared individual lasagna rolls w a mixed meat, cheese and spinach filling and a marinara sauce. I calculated the food cost at $200, tripled that and gave the customer a price of $600. She bulked at the price so as a courtesy, I dropped it to $500 because she represents the possibility of future business, but she wanted it for a price of $400, so I politely declined the job. I estimated shopping, prep and cooking time at about 20 hours of work. At the price she was proposing, I would have been making $10.00 per hour. Question: Did I estimate the costs and time correctly and give her a fair market price for my services. I am just starting out, and I don't want to start out by under valuing my services, but I don't want to have unrealistic expectations either. I live in Pittsburgh.