- Joined Dec 28, 2010
Still fairly new to the caterering business. Only been in business a year. We are still trying to up our level of professionalism and suggestions would be greatly appreciated. I am not sure about pricing and portions for food stations. Have and event next week for 150. The menu for the event is roast beef and pork loin, carrots, fully loaded mashed potatoes, butternut squash, greenbeans, garden salad, homemade bread for one station then three pastas with three sauces with three meats, homemade bread sticks, cesar salad at a station with a dessert bar of reece's brownies, cherry chocolate flan, peach cream cheese flan, fruit salad with whipping cream. While we will also have an appetizer bar with smoked salmon with toppings and garlic toast rounds, homemade hand rolled meatballs regular and hot with apricot sauce and burbon sauce, jalapeno shrimp salad and waldorf salad on cucumber rounds. When serving this much food for people how do you price your menu? Normally we price per plate at a modest price and have figured out what we need to do for a serving size. How do you figure your serving size with this much food?