- Joined Dec 2, 2000
Iam in Portland Oregon and I will adjust the prizes according to what it costs to make simple hors d'oeuvres
I understand that the prize depends on what it includes, overhead and state etc..
Iam well aware of the costing process et al.
My question is regarding what the" average" customer is willing to pay for a simple crostini with toppings, barquettes, bouchees, salmon creamcheese filled cuke cups etc.. for that kind of stuff.
What is the average prize for those types of things.
My chef at school says 75 cents to $1 a piece..
Give me your opinion and a prize breakdown of your hors d'oeuvres, appetizers etc for your area .
Iam having some parties at home and word of mouth is just amazing people want party food..
I just don't want to loose sales by charging too much..
What has your experience been.
Thank you in advance
How about more intrecate things like Pate' en croute, galantines, terrines etc etc