Posted by Ron on March 13, 19100 at 18:40:43 :
Help on menu Pricing
In my on going effort to get proposals out I find I get stuck with some mental road blocks. The current one is that we got a call for a " Finger Food" reception from 1- 4 p.m. The function is a retirement party with a guest count of 150 to 200 guests. They will hold it at a local community center total budget $10 to $12.00 per person.
With the use of the CaterCalc spread sheet I can now determine my fixed cost and staffing cost much quicker than, line by line, with a calculator method I used to use. Now I want to fine tune my menu pricing and am torn in two directions, The Chef in me wanting to do a completely new and different menu each time we get a call. I am beginning to realize this is really slowing us down and possible losing some jobs. I still see the need for unique menus but need to develop a faster method when a particular job is just cost driven.
So my questions are around menu pricing. When doing unique menus I would pull out a recipe then off to the store to price items out or make a guess as to cost. I would then use the yield book I have to decide waste, then calculate the selling cost; but also adding onto this if the price looked to low. I would like to move to doing a modified Laundry list menu. My term since I feel it leaves the client to be the chef. I would like to have the categories laid out and have a pick 2 for $X.00 , 3 for $Y.00 or 4 for $Z.00 But would also like to mark what I feel would work well. However, the client would have the ability to up or down sell the menu.
I would like help on doing such a menu. I have a list of selection ( not priced) and would like to know how ones goes about creating pricing for such a menu. I would like to center it around the cheese Board since it gives the kitchen a lot of room as far as what's in stock. I have generally priced it in range with the party. From a simple cubed Cheddar and Jack cheese and cracker platter, to a wide range of imported cheeses and pates .
Menu Ideas
Cheese Board Selection
Assorted imported and domestic cheese , fresh fruit, dips, and crackers
SALADS
Pasta Salad
Potato Salad
Shrimp and Macaroni salad
Mexican Pasta Salad
STATIONARY OR PASSED
Caramelized Onion and Goat Cheese Tarts
Blue Cheese Pecan Stuffed Mushrooms
Roast Beef Crostini's
Mini Chipotle Pork Tostadas
with roasted pepper sauce sour cream and cilantro garnish
HEARTY APPETIZERS
Sausage Bites with Mustards
Chicken Satays with Garlic Mint Sauce
Mini Beef Wellingtons with Horseradish Cream
Thai Spiced Wings
Sliced Ham
with Mini Butter Milk Biscuits and peach chutney
Sliced Roast Beef
with rolls and sliced jack cheese
Smoked Chicken Quesadillas
TIA
Ron