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Re: pricing by the platterPosted by Carl Jones on May 20, 19101 at 19:45:14 : In Reply to: Re: pricing by the platter posted by Claudia's Kitchen on May 20, 19101 at 17:40:15 : : Thank you for your support! I spoke today with another client of equal caliber who knows this man and she said the same thing. Short of calling glorious Food and asking what their price structure is, I am about ready to call his secretary and say "I am really good at what I do, you will have a fabulous event with my company and this is how I work." I am losing sleep over this and I can't afford the aggravation. Wish me luck! One way to do this is simply figure your price per person for Crudite and multiply by the number of guests. Tell him a wheelbarrow full of Crudites will be "x". Go ahead and do it for everything else.... You still don't have to reveal how much of each item you are preparing... I would definitely call Glorious Foods and get a price list.... I am not sure what you mean by the other client or equal calibre saying the same thing... What did they say??? Carl
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