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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 12-04-2009, 03:25 AM   #1
tmcmaster
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Default Individual meal pricing question...

Here is a bit of an odd one... Not looking for specifics, but what should be my expected markup for a single rack/baked tater/corn bread 'to-go' plate that I am selling to the staff at my employer? I am looking to do a 'blue plate' deal with the majority of second and third shifts twice a month with varying meats... Just looking for some thoughts as to what you guys might mark them up.

Thanks!

T
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Unread 12-04-2009, 09:14 AM   #2
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Minimum of 3x your costs if it was me.
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Unread 12-08-2009, 02:05 AM   #3
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33% over cost
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Unread 12-08-2009, 06:22 AM   #4
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ribs are a tough one to use the 4x formula as they are expensive. Still a full rack of St Louis for a meal I'd like to see $20-22. It's ex[ensive but it's ribs. I much prefer other pork meals and it's easy to use the 4x multiplier.
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Unread 12-09-2009, 12:28 AM   #5
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Quote:
Originally Posted by Ford View Post
ribs are a tough one to use the 4x formula as they are expensive. Still a full rack of St Louis for a meal I'd like to see $20-22. It's ex[ensive but it's ribs. I much prefer other pork meals and it's easy to use the 4x multiplier.
Thanks! I went with 15 for it, since it is going to be (initially) for the crew I work with and it will probably lead to some actual catering gigs with them after the holidays, and a Super Bowl (or is it "Big Game?) party or two...
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