I've been asked to cater an event for 80 to 100 adults. Meatballs, salad, green beans, chicken drummets (4 ways) plain, bbq, buffalo, teriyaki, and vegetable tray. No idea how to price? Any suggestions? Thanks
Good advice Chefross. What would you search on, clueless? This one dose not even know how many guests. A local caterer did a wedding a few days ago. Seventy seven sick and twelve in the hospital. I hope this ones food safety knowledge is better than costs knowledge.
If this is a one shot deal, food cost times three.
If it is going to be a business, pricing is a lot more involved than that simplistic formula. It is multi-layered and intricate, with many many many variables. It would definitely behoove you to look through old threads on this forum and to surf the internet for other professional catering communities as well. If you want to survive and grow a business, you can never have too much information and knowledge.
Ok, this board is starting to confuse me.
We have an obvious amateur posing a question about pricing
I.E., money, in the professional catering board. The last time
that happened, the entire thread got deleted rather than moved,
all our posts, everything.