Question?

Discussion in 'Professional Catering' started by ribeye, Jan 14, 2014.

  1. ribeye

    ribeye

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    We do not have to decorate or provide the wedding cake. How would you figure approximate cost? Would you still multiply costs by 3.33?
     
  2. cheflayne

    cheflayne

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    What cost would you be multiplying?
     
  3. flipflopgirl

    flipflopgirl

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    Give me a minute.
    I will go borrow Foodpump's crystal ball...er I mean 60 watt bulb.
    ;-)

    mimi
     
  4. kaiquekuisine

    kaiquekuisine

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    <_<

    Can you clear up your lingo and edit this question?

    You know make it more specific with details etc...
     
    Last edited: Jan 14, 2014
  5. petemccracken

    petemccracken

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    Sure, multiply by 3.33, if you want to go broke!

    Add up ALL your costs:
    • Food
    • Labor (including your own, and don't forget the dishwasher, kitchen help, servers, etc. plus all the payroll burdens, generally around 35%-45%(
    • Insurance, rent, business license, utilities, etc.
    • Anything else you forgot
    Then add on the profit that will make you comfortable, the sum is the MINIMUM you have to charge,
     
  6. meezenplaz

    meezenplaz

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    I'm still trying to get me 'ead around figuring food cost on something you're not doing./img/vbsmilies/smilies/crazy.gif
     
  7. andybbq

    andybbq

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    I suggest you figure out what your fixed costs are, and include everything, once you take the tums, sit down and add in your food cost, your direct costs of preparing the food and mark up from there.  I am not in the food industry but we do custom fabrication with lots of hidden costs.  Been doing it for over 25 years, made lots of mistakes, the biggest ones, not charging enough and loose payment terms.  If you can´t get what you deserve you better hone your selling skills.