Allright all you other caterers......
 

I just received my invitation to bid an event we lost last year. 600 people, and it went for $12.00 a head last year (we lost the bid, as we incorrectly assumed steak was requested and it was not, it was just an option). Anyway, for 2 meats, 2 veggies, starch and tea we are coming up about 5% high based on our pricing spreadsheet compared to the winning bid last year.

I want this work but don't want to leave money on the table. At $12, we would clear about $2000 for the evening. Discuss.......

Need some more info......

What 2 meats?
Cooking on-site?
serving?

Thats a pretty darn good price for that menu, especially for the larger group, but VERY doable!

It's a choice of meats. I would offer pork loin, eye of round, chicken cacciatore, and sausage and peppers. Standard veggies and starch. 2 buffet lines, acrylic disposable plates. I'm ok at $12, and I'll kick me own arse if I lose it at $11.75. How would you price it? It includes tea, coffee and rolls.

If the person who got this last year was so good for the price, why are they just not having them come back? "Bid" (For me anyway) is code for a way to grind the existing supplier. Realize the economy is slow, but there is room for value, as opposed to price - IMHO.

I make a living selling the most expensive material handling equipment available - I understand value over price selling. This organization issues request for bid for every event.

I'm stymied - You'll come up with a good solution for them. $2k for the evening is still 2k.

Thats what i'm thinking!

28% profit and a $7200 check... I'd do it. Positive cash flow is a good thing.

I hear ya. We could use a little more cash flow, even though I like a bit higher GP.

Hell, I cooked one brisket today for someone and even delivered across town. I'll do anything for a check. Lawd knows I spend enough.

NP is down on everthing. Can't sacrifice product or prep quality, and a fuel surcharge doesn't hold as much water at $1.75 a gallon. Just have to upsell/add on wherever possible I guess. Still looking for a bigger pit though...

How much of each meat are you planning on purchasing?

What are your employee costs for this event?

Why do you ask?

Needed the information to calculate pricing for this event. Based on current market prices in my area.

If you can pull off a 600 head dinner @ $12 per and still clear 28% GP that is pretty solid. Plus, you can add this to your portfolio. Not to mention the number of gigs you potentially will book from the 600 attending the event. As they say in marketing... Of those 600 each of them will tell at least 3 of their friends over the water cooler how good the food was and who did the catering.
My wife and I discuss this all the time. We shoot for 40% GP on our gigs. I would look the 12% as advertising!!! Just my .02.