Posted by CHEF CAROL ANN / CANADA on November 01, 1997 at 14:04:27 :
In Reply to: Looking for someone to compare notes with and also... posted by Sherry on October 04, 1997 at 08:50:34 :
: to help with pricing. I've been catering (from my home) for 8 years now. I do business luncheons, open houses, a few weddings a year, bride's maids luncheons. My favorite party to cater is a cocktail party with finger foods. I always struggle with pricing. For business luncheons I usually only 31/2-4 times my cost. But for cocktail parties I 6-8x cost. Can't seem to come up with a formula.
: I usually start trying to figure using a per dz (but I charge a per person price) price and when I add it up and divide by the number of guest, it always seems too cheap. So (this is probably really dumb) I just look at the menu and think of what they would have to pay from a club or other catering service. Below is a sample menu:
: Marinated Teriyaki Flank Kebobs
: Seafood Tartlets
: Chicken Satay with Peanut Dipping Sauce
: Mushroom Cheesecake with Bread Slices
: Italian Stuffed Mushrooms
: Warm Spinach Dip with herbed pita chips
: marinated vegetable kebobs
: Feta and Sundried Tomato Torta with crackers
: Garlic Cheese Biscuits
: Warm Pumpkin Cookies
: Cheesecake Bars
: Millionaire Shortbreads
: Raspberry Tea
: $14.00 per person plus tax and service labor
: Menu allows for approximately 18 pieces of food per person
: I really don't have any overhead since I work from home and do all the work myself.
: I cannot believe that I still struggle with pricing. I have no problems in the food prep or coming up with ideas
: just, pricing.
:
: ALSO looking for someone who caters from their home and with about as much experience as I have to share ideas with. Times like this I wish I had a partner.
: Thanks for listening.