how to price a catering job ?

Discussion in 'Professional Catering' started by sweetpea06, Aug 3, 2011.

  1. flipflopgirl

    flipflopgirl

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    I know the customer is always right and I rarely break the rule but that combo sounds dangerous.
    Have you had a tasting yet?

    mimi
     
  2. flipflopgirl

    flipflopgirl

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    Yeah but you're OUR old cynical crank so that makes it ok.

    mimi
     
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  3. lagom

    lagom

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    It's good to know that I have a place other than my family. 😎
     
  4. flipflopgirl

    flipflopgirl

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    :)
     
  5. tamral

    tamral

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    I have been asked to make 3 kinds of soups for a group of 400.  The client will provide all the ingredients for it (he is a chef).  They want me to set up and decorate the table and rent my glass bowls.  They will have kitchen help and someone to clear tables and wash bowls.  I have no idea what to charge,  Help.
     
  6. lagom

    lagom

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    Charge them by the hour, and don't forget to include all the cost that get added to your base hourly rate.
    For the glass bowls charge by the piece plus any sales taxes that are required for your location.
     
  7. ozzie arreola

    ozzie arreola

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    Hi shroomgirl how are you
    Need your help how i know to price a catering for a 110 people I've never done this before can you help me plaese
     
  8. chefqueenv

    chefqueenv

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    This would all depend on the types of finger foods, the time and efforts to make them, transportation, cost of the ingredients, your fee for the work plus gratuity
     
  9. divachef1966

    divachef1966

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    What would be a good price to cater an event of 65 people menu consists of baked chicken mashed potatoes long green beans and dinner rolls the event distance my residence is about an hour and a half and I also have to serve for about 3 hours what would be a good price
     
  10. chefwriter

    chefwriter

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    Divachef. This thread has five pages of answers to your question. 
     
  11. flipflopgirl

    flipflopgirl

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    Plus...not to be snarky (don't you hate when you read that phrase cuz you just KNOW it is gonna come out as snarky  ;-) this forum is for professional caterers.

    Assuming you have an inspected and licensed home kitchen and some form of "I have taken a food safety course and have a certificate to prove it" hanging on your wall then kindly change your personal info from "home chef" to something a bit more professional.

    /img/vbsmilies/smilies/smile.gif

    mimi
     
    Last edited: Jan 27, 2017
  12. jimyra

    jimyra

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    Welcome to cheftalk.  Are you serving a whole baked chicken per person?  What are your food costs, do you know?  How are you going to keep the food at safe temperatures?  What are you providing for beverage?  Dinner rolls are you providing butter?  If you really read this thread and pay attention you will turn down this job.
     
  13. meezenplaz

    meezenplaz

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    My advice is, take and pass a food safety course online, show up at the residence with all groceries in hand, and do everything there, dont try to transport any finished product, (especially 90 mins away, m'god, plus its illegal) have them buy or reimburse you for groceries, and dont try to make a big profit for labor. And if the resident owner can help you with prep and cooking a bit, so much the better.
     
    Last edited: Jan 28, 2017
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  14. pleisto

    pleisto

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    chefwriter, flipflopgirl, Jimyra, Meezenplaz, all perfect answers. Add to that, insurance!!!

    Catering is serious business. I hope you understand that you could get 65 ppl very, very ill. Haccp everyone!
     
  15. jimyra

    jimyra

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    I don't think divachef1966 came back.  Maybe did not like all our sage advice.
     
  16. flipflopgirl

    flipflopgirl

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    Hard not to be "sage" when addressing a random post attached to 5 pages of mostly great trix and tips....

    As well as valuable secrets you received at the deathbed of a mentor.

    mimi
     
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  17. meezenplaz

    meezenplaz

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    Such is why Im slowly learning to conserve my ammo
    til Im sure my target is still in the bush.
     
  18. flipflopgirl

    flipflopgirl

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    Another priceless pearl from the Book of MonkeyMan.

    /img/vbsmilies/smilies/cool.gif

    mimi
     
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  19. thedragon

    thedragon

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    I will answer that but everyone already did. I have a question... Shrimp Ceviche for 30 ppl as an appetizer

    How much portion per person and cost

    Thanks
     
  20. chefwriter

    chefwriter

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     You should be able to figure this out. How big are the shrimp? Based on that size, how many do you think would make a nice appetizer. How much did you pay for them? How many shrimp of that size do you need to feed 30 people? How much does that amount of that size shrimp weigh?  Multiple that amount by 30. Divide that amount by 16(ounces in a pound). Now you know how many pounds of that size shrimp you need for 30 people. How much will that cost you?