wrote:
>
> I have done a bit of amateur(What does this mean!?) catering through
> the years.Just more of a hobby really cos I am the church cook and
> have done wedding planner stuff. I usually have charged cost plus
> $10.00 an hour for my time. (Less if the people were on tight
> budgets.)
> My question is how do I charge for preparing just an entree'?
> I am making 4 large lasagnas(@ 60 servings) and am in a quandry.
> Do any of you have a formula for pricing?

There's no real difference whether catering one entree or a ten course
dinner... price is based on exactly the same criteria; cost of all ingredients
and materials (inclusive of but not limited to servingware, cleaning supplies,
cooking/reefer/lighting utilities, rent, etc), plus time (labor), and possibly
transportation (with an added cost beyond a certain distance). You may want to
at first make a work sheet listing every detail you can think of with an
assigned cost... but the general rule is simply to cost out all ingredients and
triple that cost... and charge a minimum (say $50) regardless how small the
order. And if you intend to do this as a business then you need to include
liability insurance, cost of an accountant, cost of permits, printing, phone,
etc. Your system of "cost plus $10/hr" is not even break even charitable, it's
called taking a loss, a huge loss.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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