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Unread 07-11-2013, 10:56 PM   #5
Fooskey
Got Wood.
 
Join Date: 04-18-13
Location: MD
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How do you guys handle event fees when pricing food? I am finding it difficult to justify adding in the entire fee into the food prices in some cases. For instance, I have two events on the schedule that collect 30% of the gross, one that charges $250 for a three hour sales window, and another that charges $1,000 for the weekend.
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