I am cooking a FULL Italian dinner for a group of 6 adults. How do I know how much to charge for my time? I know that you triple the cost of your food...but what else?
2006-12-27 04:16:14 · 9 answers · asked by skinnykitty 1 in Food & Drink ➔ Entertaining
If you plan on tripling the cost of the food, then I'd say you're more than ok.
When I have catered, I usually charge about 20-25% more than what I spend on the food. I've heard that's more in the catering range, because many times there is extra sauce, ingrediants, etc. for another catering job.
If you're doing this as a one-time only deal, and you can get triple... you shouldn't ask for more.
Good luck!
2006-12-27 04:31:50 · answer #1 · answered by Jim I 5 · 1⤊ 1⤋
I have to agree with elle. It depends on if you are cooking the food and leaving, or serving it too. I run my own service buisness. Caterers usually charge 2x to 3x the cost of food, not including delivery. I serve the food and bartend after the caterer has delivered the food and I customarily receive $25/hour for this. ($40 on major holidays) That includes cleaning up the kitchen and the rest of the party debris. Catering and serving are two intirely different things. Make sure you break your bill down accordingly.
2006-12-27 06:36:07 · answer #2 · answered by William H 2 · 0⤊ 1⤋
I am going to have to totally disagree with these answers. I think you triple the cost of the food, and then charge so much extra, per plate. Like if the food cost $100.00, then charge $300.00 plus about $15.00 per plate which would be $90.00 so your fee would be $390.00. Sorry to disagree, but I use to work for a caterer. And if someone wants to have a catered affair, they should expect to pay for it. Besides cooking, we had to set up the table, serve the guests, refill drinks, remove dishes, and clean up afterwards. I'm sorry, but catering is hardwork. And if someone wants the luxury of sitting back and enjoying the evening while you are hired to come in and work, then they know they will be paying for the service. Make sure to discuss payment up front with them. Make sure to get paid at least half up front from them, lest you be short changed in the end. Also, you might want to call around to see what other, smaller caterers charge. I live in a Metropolitan area. If you are in a small town, you might have to charge less per plate. Hope this helps!!
2006-12-27 05:59:37 · answer #3 · answered by Anonymous · 0⤊ 2⤋
Hi there. I am a professional chef and moonlight as a caterer, and I can tell you that my formula is cost+labor x 2.2. Those prices are competitive for the industry. I count my labor as $50.00 an hour; people who work for me as untrained kitchen slaves make $16.00 an hour. Make sure whichever kitchen you use as your staging area has an empty dishwasher (for storing things) and that someone has left you plenty of paper towels, dish soap, and bring boxes, disposable plates, and plastic wrap! You'll be fine.
2006-12-27 09:52:34 · answer #4 · answered by timid_worrywart 2 · 1⤊ 1⤋
if ur only cooking the food then tripple the cost is great.. but if u have 2 serve the food & deliver it.. then u shld charge 25$ for delivery & 20$ per hour (of serving)
2006-12-27 09:00:17 · answer #5 · answered by jweeez_89 2 · 0⤊ 2⤋
I think that by charging triple for the cost of food you are charging them for your time.
2006-12-27 04:32:03 · answer #6 · answered by Christina H 4 · 0⤊ 2⤋
I think you've covered your expenses and time w/tripling dont ya?
2006-12-27 05:05:27 · answer #7 · answered by momof3 5 · 0⤊ 2⤋
tripple it
2006-12-27 05:01:30 · answer #8 · answered by fastfakts 4 · 0⤊ 2⤋
pastsa
2006-12-27 04:20:19 · answer #9 · answered by Anonymous · 0⤊ 4⤋