Posted by sam sears, cec on November 18, 19100 at 23:33:02 :
In Reply to: percentages posted by craig pellis on November 16, 19100 at 21:30:00 :
: What are the industry average for food cost, rent etc in the catering industry. Have had a catering company for 2 years and trying to determine its strenghts nad weaknesses. Can anyone suggest the best way to get additional working capital for a caterer?
: Craig Pellis
: Silver Spoon Catering
: Port Chester, NY
: (914) 939-7995
while there is no objective survey of off premise caterers to find out where everyone lies in terms of their P/L (roman has sent out a first time, that I've ever gotten one, survey of caterers subscribed to his organization, but I haven't read it enough to know what all the questions are yet)..I can tell you what we run, we are a 40+ yr catering firm (we have owned since '87) I believe we are about in the middle of caterers across the country as far as revenue goes, solid mid 6 figures, we run about 22 - 24% FC over the whole year, we run about 33% labor (includes payroll taxes, ot, hourly, owners), our rental expense for our facility/warehouse/kitchen + an additional kitchen @ a contract is about 3%, about 83% of our revenue is directly from Food & Non alcohol, the rest is alcohol, rental revenue, labor revenue & misc....I have heard most caterers run about 18 - 24% net (b4 taxes), we personnaly run about 22% net, B4 taxes...pls email me directly if you have a more specific question, hope this has helped some.....sam sears, cec