what should I charge and how to breakdown pricing

Discussion in 'Professional Catering' started by cheflynn, May 19, 2015.

  1. cheflynn


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    Home Cook
    I have been asked to prepare three course menu for 75-100 people. I will be responsible for all food ( prep, serve and all that have to do the food) , I will have four servers plus myself. Then menu will be as follow:

    first course -- ceasar salad with dressing and 8-10oz bottle of water

    second course-- hamburger with onion gravy, potatoes, fresh string beans, dinner roll

    third course-- sherbert parfait, pound cake

    beverages-- sweet/unsweetened tea, water

    Please help, this will be my first job and want to get it right. Thank you.