Pricing on site vs drop off
Just wonder what the price difference you all are charging for a drop off vs on site buffet? Example - Currently I am getting $9.95 for pulled pork and two sides for on site catering and $7.50 for it dropped off.
I am wondering if I should raise my on site pricing. My thought are I am charging $245 for on site and it requires additional labor for me as well as paying for help. Plus I am supplying all plates, flatware, sterno etc and have way more clean up from on site vs drop off. When you break it down I think I am probably doing the on site portion for close to nothing.
I am getting plenty of work both ways but feel like it is time to widen the gap between drop off pricing and on site. Also, if it is less than 100 people (minimum 50 people) I charge a $100 set up fee. Thoughts?