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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Old 06-10-2012, 04:32 PM   #1
Hdhillin
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Join Date: 02-08-12
Location: Jacksonville, Florida
Default Need Guidance as far as pricing

I was asked to price cooking for 285 adults, but in three shifts. I have never done this in 3 shifts.
The menu is chicken leg quarters, baken beans, and potato salad with a roll and drink. I was going to keep it simple on the drink and just have bottled water.
They want me to serve 100 between 10:30 and 1pm.
Next 100 between 5:30pm and 7:30pm.
Then the remaining 85 between midnight to 2am.

That means cooking the chicken in 3 shifts and keeping the fire going a whopping 18 hours. Also cooking the beans for 3 serving times as well as the potato salad. they only want 1 leg quarter per serving.
I was going to price it at $9.00 per plate, but with the work involved it seems low due to being there 18 hours.

Help I need input please. Most of the caterers told them to pick up and self serve. That way the food warming is on them.....
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Old 06-10-2012, 04:47 PM   #2
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I would view it as three separate catering jobs. I am not sure I would do it, to begin with. But, three separate jobs, and work the numbers from there. I think even at $9 a plate, it is not bad money. I would guess you could walk away with what, $250 to $300 or so, after expenses, not bad for a long day.
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Old 06-10-2012, 07:41 PM   #3
PCDoctor_1979
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I think you could make quite a bit from this job. If you have priced the menu at 3x food costs, you should be pocketing at least $3.00 per plate. (1/3 for food, 1/3 for supplies and labor, 1/3 profit) That's $855. In addition to the $9.00 per plate I charge for serving line setup, buffet line attendants, and on-site cooking if requested. With an assistant, I think you could make $1,000 on this deal with the additional service charges. It's a long day, but well worth it in my opinion. I'd take on something like this, but I like a challenge.
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Old 06-10-2012, 08:05 PM   #4
Hdhillin
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I appreciate the input from both of you. Doing this one job could possibly yield four more jobs from this one company. Each giving me the same profit or better according to their contact. Also I know this to be true, as this company takes care of its employees. So yes hard to turn down. Thanks again guys.
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Old 06-10-2012, 08:24 PM   #5
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Best of luck. Let us know how it turns out.
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Old 06-10-2012, 09:55 PM   #6
Hdhillin
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I am thinking a 6 ounce serving of the potato salad, is that too much.
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Old 06-11-2012, 09:57 AM   #7
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Quote:
Originally Posted by Hdhillin View Post
I am thinking a 6 ounce serving of the potato salad, is that too much.
That would be great plenty.
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Old 06-11-2012, 08:29 PM   #8
jacksedona
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Default is there a rule on deciding how much to charge?

Quote:
Originally Posted by PCDoctor_1979 View Post
I think you could make quite a bit from this job. If you have priced the menu at 3x food costs, you should be pocketing at least $3.00 per plate. (1/3 for food, 1/3 for supplies and labor, 1/3 profit) That's $855. In addition to the $9.00 per plate I charge for serving line setup, buffet line attendants, and on-site cooking if requested. With an assistant, I think you could make $1,000 on this deal with the additional service charges. It's a long day, but well worth it in my opinion. I'd take on something like this, but I like a challenge.

hi i read somewhere on the board to charge 5xtimes the cost of food and supplies-is there a general rule in restaurants and catering as what to charge for the food and service and supplies? asking because i'm planning to cater in the fall and may open a restaurant too

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Last edited by jacksedona; 06-11-2012 at 08:31 PM.. Reason: typo
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Old 06-11-2012, 09:11 PM   #9
Hdhillin
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I have not seen the 5x, only the 3x. But I am just getting into catering myself.
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