Posted by Carl Jones on October 13, 1999 at 09:38:15 :
In Reply to: Posting On This Forum - Need More Posts per Carl posted by Kathleen Hooker on October 10, 1999 at 16:59:13 :
RESPONSE TO KATHLEEN FROM CARL :
As far as the pricing thing, there is no hard fast rules about marking it up. Remember you don't take percentages to the bank. One approach would be to charge the client a fee, plus cost. You charge them what you need for your time and talent, and give them the receipts.
If they must know, then you should do like I do. I keep a list of the cost of every dish and side I prepare. I even have the cost of items I want to sell. Sure the costs change, but it is no big deal. I mark it up enough to secure the fluctuations. It averages out. I update this quarterly, sometimes monthly. I multiply those costs by 4, sometimes 3, sometimes 3.5, sometimes 2.5. It all depends upon the event, the client, the dollar margin. Again, I dont take percentages to the bank.
Then I add a 15% service charge (not a gratuity)
3 oz of meat? That IS small. Figure 6 oz for single entrees ( or 10 if it is a steak/prime rib - and ask the client) 8 oz for double buffet entrees or 10 for triple buffet entrees. You may have left overs, but that is better than being known for running out! You also have to use common sense / experience to determine which entree they will eat more of.
Thanks for introducing yourself! Personal chefs are certainly welcome here. WE can learn from you!
Blessings, Carl
: 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?