P
PorkQPine
Guest
Does anyone analyze their catering operation and pricing so they come up with a profit per person? At the end of the day, what do you think you need to come away with per person? Do you adjust that according to the number of people served? I know my food cost, my labor cost, my misc. costs and want to plug in a profit number per person and was wondering if there is a common number that most use? Is $5 per person about what you end up with at the end of the day?