Whadya think?

[Bigmista]

Guy wants me to cook for a small dinner party. Brisket, mac and cheese, sweet potato casserole, and greens for 5-7 people. Probably half trays of each (He'll have leftovers.)

I'm charging him $100. Is this underpriced?

 

[BrooklynQ]

I think so. I'd charge at least $25 a head. Around here usually the smaller the party the higher the per-head price.

 

[Jorge]

Guy wants me to cook for a small dinner party. Brisket, mac and cheese, sweet potato casserole, and greens for 5-7 people. Probably half trays of each (He'll have leftovers.)

I'm charging him $100. Is this underpriced?

It depends on your costs, whether it is delivery or pick up, are you providing paper goods....

If the supposed Q I had at the Bear Pit is any indication of what passes for Q out there then you are a SERIOUS bargain.

You also need to get your sauce on the market. I tasted the stuff I saw people buying at that place, and I've tasted yours. No comparison.

 

[Trout_man22]

Mista out this way we get at least a buck and a quater to a buck and a half for that type of chow.

So yes, it's underpriced, unless you have a great deal on brisket.

 

[spicewine]

Doesn't sound like you gave yourself enough for Labor to me.

 

[HoDeDo]

You are going to spend the same amount of time and effort cooking that brisket if you were doing it for 7 people or 57 people... I would think you can charge whatever you feel per head.... but capture a fixed price for set-up and delivery, or "supplies" etc. - since some of your costs, and time spent are fixed...

 

[Bigmista]

No setup. Just dropping off food.

 

[G$]

Guy wants me to cook for a small dinner party. Brisket, mac and cheese, sweet potato casserole, and greens for 5-7 people. Probably half trays of each (He'll have leftovers.)

I'm charging him $100. Is this underpriced?

I think YOU can answer that question best, after you try it this one time.

My initial opinion, what you described above is "good value" for the customer. That may be what you are aiming for. Or, you may decide to position yourself as "great quality" (with the same food, mind you), and make that 100 look like 150 or 200 next time. :smile:

 

[TexasGuppie]

Yes, it's not enough money but so it's not a complete loss, pack the underpriced food in dry ice and FedEx it to me here in Fort Worth.

Now, make the food for your luncheon and charge the guy $25 per head.

I just hate to see you lose money.:redface:

Ken

 

[big brother smoke]

Brother, imho your profit should at least be 2/3 of your overhead. i.e. If your overhead is $100, you charge the customer $300. This is my formula and not the gospel!

 

[bbqjoe]

Yep, I think you way undercharged.
If they had gone out to a reasonably priced restaurant, you know the bill would be at least twice, if not more than you charged.

Next problem. They will enjoy the hell out of it and tell all their friends.
And before you know it folks all over the place will want a $100 dinner party for 7 delivered.

JMO

 

[Solidkick]

Doesn't sound like you gave yourself enough for Labor to me.

Sounds like us.....seems we short change ourselves on labor as well.....