Profit margins for caterers?
I am putting together my business plan for my fledgling catering company and was hoping to get some insight from you experienced caterers regarding some ball park average revenue/person & net profit/person from various event sizes . . . i.e., 30 people, 75 people, 150+, etc.
I realize everything depends on number of meats, which meats, number of sides, etc. . . . but I am hoping there are some ballpark figures you may use as you budget or project financials.
Does anyone have some thoughts? Thanks in advance for your input!