- Joined Aug 12, 2016
my wife and i just started our catering business. we owned 2 food carts in portland ( sold them after having 2 kids in 2 years) and i'm currently a chef. i have lots of event/banquet experience.. but nothing with this volume. the event is "bbq picnic" theme buffet and split in to 3 waves of 800 people with a couple hrs in between. its at a big corporation and will be held there (which i'm hoping means access to their kitchen for the event) for their staff. its outdoors. i have a handle on the basic idea of what ill need to make this happen or how hard it will be to make this happen...hiring staff,equip rental, timing execution of the food, ect. but i'm not sure how to cost this per person. do i charge less per person then we would on the same event for 240 guests? experience is knowledge.. that i don't have so any advice would be great.