I'm Charron. Hi. I own a little variety store in the country, and I just got a commercial kitchen licenced in late December. I went a bit ballistic getting holiday baking done, and for sale, and it went over very well. So well, in fact, that I earned a few catering jobs. Day to day I make soups from scratch, chili, sandwiches to order and baked treats and bread. For catering, so far I only do hot and cold apps; finger foods, mostly. I stumbled across this forum while trying desperately to figure out how to price my catering. If someone could point me in the right direction to get the advice I need, I would greatly appreciate it.