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Part 2 of pricing out this drop-off catering event. Now that we know our total cost, it’s time to calculate the price per person. This step ensures every plate is priced with profit in mind. #CateringPricing #FoodCosting #MenuEngineering #FoodCostQueen | Shetice Jackson
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This one formula saved us from losing $12K on catering last year👇🏼 Most restaurant owners make this mistake: A customer wants catering for 85 guests. You calculate $360 in food cost, add 15% margin, and quote around $414. You just lost $424 in profit. Here's the fix: stop pricing on food alone and start using total cost in your formula. Say you're doing 85 guests. You've got $360 food, $250 labor, $50 supplies, and $50 delivery. That's $713 total cost, not the $360 most owners stop at. Now use
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This one formula saved us from losing $12K on catering last year👇🏼 …
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This shift can take your catering business from inconsistent income → predictable six figures 💸 I’m Sabrina, and I help catering business owners scale their brand and attract higher-paying clients. Want to learn how to structure your packages for profit? & the exact techniques I used to grow my catering business to 6 figures in revenue... 👉 Follow for more content
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