Posted by sam sears, cec on May 18, 19101 at 20:30:07 :
In Reply to: pricing by the platter 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!!!
This will not answer your question, I don't think, but I shy away from this type of pricing strategy, since it is my belief that your client thinks this will somehow save him money, mayby when he used your firm in the past, there were a number of leftovers, and he thought he had his count at this particular function, so he thinks you always overestimate, so he wants you to price by the platter or amount, (and give him some specific direction as to how many this amount/platter will serve) then he will order accordingly less, because of the leftover quotient, thus saving him money.......,my remark when I receive this request, is that " I sell by the person, ONLY"......so mayby not an answer to your question, but at least my insight to your problem.........sam sears, cec