Posted by Claudia's Kitchen on May 18, 19101 at 17:26:09 :
I normally price jobs on a per person basis, including staff. I have a new client, barbecue picnic for 85 in the summer and he says "No-one does it this way; he has done this over and over again and used Glorius Food many times and they never price like this." He wants a per platter price. We are having Whole Grilled Beef Tenderloin (I figure one serves 10 - 12 people) Boneless chicken, tomato, fresh mozarel' and basil salad, potato salad, green salad. He wants me to set up crudités in a wheelbarrow - do I price it by the wheelbarrow load?
HELP!!!