help with pricing

Discussion in 'Professional Catering' started by calvin joubert, May 4, 2015.

  1. calvin joubert

    calvin joubert

    Messages:
    2
    Likes Received:
    10
    Exp:
    Professional Chef
    Here it is I haven't done a job like this before, well not on a boat.

    I have a gig that has 85 guest and I will let you see the menu.

    But I would like to know what is the best way to land this gig, I think this can bring more work for me cause when I am not catering I am out of a job. So as you can see I need every job that comes my way but I refuse to work for pennies. This is all the info that I can give you at this time.

    Thanks for you help. 

    BTW I have my menu price out, somewhat!!

    Menu

    Appetizer

    --Boudin Stuffed Mushrooms

    Serve W/ Chef’s Cajun Dipping Sauce

     --Mini Crab Cakes

    W/ Remoulade Sauce

    --Party Wings Three Ways

    Lemon Pepper-Sweet Chili Bbq-Cajun Dry Rub-

    Entre’

    --Blackened Chicken Alfredo

    W/ Louisiana Style Alfredo Sauce

    Bread

    --Dinner Roll

    Fruit Tray

    --Melon Tray

    Watermelon-cantaloupe-honeydew

    --Fruit On A Stick

    Strawberry-Raspberry-Pineapple-Red Seedless Grapes
     
  2. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    Impossible to price out because we do not know what you are paying for your ingredients in your part of country.         Mushrooms with cajun dipping sauce??  STRANGE MENU
     
    Last edited: May 4, 2015
  3. chefboyog

    chefboyog

    Messages:
    475
    Likes Received:
    21
    Exp:
    Professional Chef
    I dont think they want to know pricing, he says he has it somewhat priced. Best way to land the gig is know what you are good t and stick to your guns.
     
  4. cheflayne

    cheflayne

    Messages:
    4,193
    Likes Received:
    554
    Exp:
    Professional Chef
    Do a tasting of the menu items for the potential clients.
     
  5. meezenplaz

    meezenplaz

    Messages:
    1,419
    Likes Received:
    216
    Exp:
    Sous Chef, Event Manager
    Is this a menu they chose, or one youve decided to offer?

    And do you mean how to price it to land the gig, or how to pitch it, etc?
     
  6. panini

    panini

    Messages:
    5,168
    Likes Received:
    284
    Exp:
    Owner/Operator
    I'm just trying to figure where there is a boat in  Ft. Worth  that will hold 85 people./img/vbsmilies/smilies/cool.gif
     
  7. mised

    mised

    Messages:
    10
    Likes Received:
    10
    Exp:
    Former Chef
    There is only one way to do it, regardless of what your serving... You have to cost it out, food, labor, rentals if any, ancillary expenses, etc to feed that number of people based on the menu. Once you have that total amount, decide what you want or need to make, add it to the total, and divide by 85, that will give you your cost per person. Good rule is to pitch the cost per person to the client, have your contract specify number so you don't screw yourself. Don't pitch a total cost because sticker shock can scare people off. Best of luck!