Part 2 of pricing out this drop-off catering event. Now that we know our total cost, it’s time to calculate the price per person. This step ensures every plate is priced with profit in mind. #CateringPricing #FoodCosting #MenuEngineering #FoodCostQueen | Shetice Jackson
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Part 2 of pricing out this drop-off catering event. Now that we know …
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When it comes to catering pricing, you always want to charge a per person rate. Add up your food, staff, rentals, and miscellaneous costs, then build in your profit. I use 25% for drop-off catering and 50% for full-service catering. The best way to stay consistent is to keep a spreadsheet for each event with all your expenses and your per person breakdown. That way, you’ll stay organized, charge correctly, and most importantly make a profit every time.#CateringBusiness #FoodCosting #KnowYourNumb
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When it comes to catering pricing, you always want to charge a per p…
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