I know a true catering business takes a lot of time, dedication. There is health department requirements, city codes/ordinances, ect.
For me I am a guy who cooks in his backyard and my friends like my Q. With that I have had some requests from friends to cook for this b-day party or this family gathering ect. I do not want to jump feet first into a full time catering business. I have a great full time job.
I do want to get paid for my time and the resources that I use. I don't want to screw my friends but want an honest wage for what I am doing. So far I have always done it for free if they bring me the meat. You start adding in rub, tin pans, ect starts to cost some good $$.
So how do I know what is fair price. I was thinking to charge double what ever I have in meat, rubs, sauces, misc. This would cover my supplies used and put money in my pocket. Does that seem fair or 50% over cost?
Looking for input.
For me I am a guy who cooks in his backyard and my friends like my Q. With that I have had some requests from friends to cook for this b-day party or this family gathering ect. I do not want to jump feet first into a full time catering business. I have a great full time job.
I do want to get paid for my time and the resources that I use. I don't want to screw my friends but want an honest wage for what I am doing. So far I have always done it for free if they bring me the meat. You start adding in rub, tin pans, ect starts to cost some good $$.
So how do I know what is fair price. I was thinking to charge double what ever I have in meat, rubs, sauces, misc. This would cover my supplies used and put money in my pocket. Does that seem fair or 50% over cost?
Looking for input.