Posted by Kathleen Hooker on October 10, 1999 at 16:59:13 :
Ok Carl, allow me to introduce myself. I live in Toledo, Ohio and yes, with a last name like Hooker I have many great conversations. HA, Ha. I love it!
I hope I don't get kicked off this forum because I'm a personal chef. I've been in business for 3 years and it's getting better. I also do some catering on the sides to help make ends meet.
I live in Toledo, Ohio. The hardest part of my job, especially when it comes to catering is pricing. Living in Toledo, I can't price too high, but again I don't want to short change myself either. I consider myself to be pretty good at what I do. I can usually put on a pretty nice looking presentation as I'm pretty good at garnishing and I haven't had any complaints.....yet. I try to use the rule of thumb when pricing food....food costs X 3 plus 20%. It's just that sometimes that seems a bit high. I guess where I get tripped up is that how do you tell the client the cost before you know what the food is going to cost you. i.e. food X 3. What is the cost of the food if I haven't purchased it yet. I shop at local grocery stores and food clubs. That helps some. I try not to spend more than 1/3 for food, but do go over that on occasion. Your thoughts on this please. Also, I have a hard time on determining portions. Sometimes 3oz. of meat/protein seems like a small amount and I don't want to be embarrassed or embarras my client. Any suggestions? Well, that's it for me. What about you?