Your thoughts?

Discussion in 'Professional Catering' started by kimmy-b, Jan 14, 2015.

  1. kimmy-b

    kimmy-b

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    Cook At Home
    Hi...I have been askedif I would cook a breakfast for my company and I have no idea what I should charge.

    They want biscuits & gravy, sausage, pastries, and OJ for approximately 100. 

    Thoughts???
     
  2. cheflayne

    cheflayne

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    Professional Chef
    For profit or cost and to what degree?
     
  3. kimmy-b

    kimmy-b

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    Well I would like to make a little bit of money for my time, but I am not out to screw my company.  I do all our company BBQ's and cook for them, but they are always on work time (or they give me the day before off to shop & prepare), but this is entirely something different they have asked me to do.  I don't understand what you mean by "to what degree" it is a breakfast for 100 people and they want me to cook biscuits and gravy, sausage, and pastries with orange juice. 

    I am just curious what is a normal charge for a catering company to do something like this per person.
     
  4. meezenplaz

    meezenplaz

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    Basically we just need to know what it is you want out of this, since making breakfast foods for 100 people may be

    a lot more work than you realize. (although you didn't say whether you're making the biscuits and gravy and

    pastries yourself or buying them. )

    You say you don't want to screw your company, but how do you define screwed.

    We figure pricing by figuring all our costs first then adding in profit. If everything is paid for by them and you just

    want something for your labor, perhaps you could just charge them hourly, the same or equivalent to the same,

    as you make working for the company. I hesitate to tell you "what a caterer would charge" since 1) I don't know

    enough about the event, and  2) it can vary a lot according to area.

    As a caterer, I would be asking a lot more questions of the client than you've provided here, before I could

    even hand them a proposal.
     
    Last edited: Jan 14, 2015
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