Have a Question about catering a party

C

carol-whidbey-is

Well-known member
I have been asked to Cater a party for a neighbors husbands B-day. They are buying the food. about 14 people. How much should I charge them for my time and making everything.

Thank you

 
This is the hardest part about catering--figuring out what to charge.

I think it is easier to think in terms of days, rather than hours.

For instance, you'll spend at least a day prepping, and then the party, with the before-and-after work, becomes another very full day. What's two days of your time worth to you?

If you're anxious for the experience, you may let them pay you whatever they feel it is worth, just to get your feet wet. On the other hand, if you're very busy, you want to be sure to be compensated enough.

Whatever you do, be sure you and your friends have settled this beforehand. They may have no idea how much work it is to create good food, and you don't want any hard feelings.

 
It varies widely, depending on what part of the country you're in, but

I'd start with about $15/hr? Does that seem too cheap? You could always tell them that you are giving them a discount because they are friends.?? Or, another rule-of-thumb I've heard is to double what the food costs. But if you aren't buying it, you'd have to guestimate it.

Also, will it be just appetizers, a sit-down meal, a buffet? Are you doing the clean-up too? Are they friends or just aquaintances? Complicated or simple menu? I'm just going on about what I'd expect to pay someone if they were catering for one of my parties (like THAT's going to happen any time soon!;o))

 
15 is what I was thinking also I will be doing 5 appetizers

She said he also wants a turkey and the fixing. I won't be doing the clean up.

 
And make sure you know how many people are coming. I did

a graduation party for one of my friends, and I asked her how many people, she told me 40. That was all fine and good. The day of the party, while I was watching at least 40 people arrive and leave during the first hour of the party, I asked her again, how many people did you invite. She again replied 40. The light bulb went off, and I said 40 people or 40 invitations? I watched the light bulb go off in her head, and she whispered to me, 40 invitations, which actually meant a whole lot more people. Luckily I had been taught by my mom to cook for an army and we were fine, but eegads!

 
Carol, it looks to me like she's doing a good part of the work...between

doing the shopping and the clean up. I'd be inclined to charge an hourly labor rate. In Seattle the going rate for back of the house is $10-12/hour. Two full days of labor (prep + day of)...likely 10 hours each, would be around $240. I'd pad that figure and offer 2 days of work for $300 and be clear about what you'll provide. (10 hours of labor for 2 days, no clean up. No shopping.)

If I remember right, my friend Kris who does quite a bit of catering says the breakdown is typically 30/30/30/10. 30% food cost, 30% labor, 30% profit...plus a 10% buffer if your expenses go over in any area.

Hope this helps.

 
This is a good point. I wonder...what's your experience with no shows? They can be quite

devastating and I'm just wondering, what's typical? Currently, I plan for 10% wiggle room on either side of the target number. So if you plan for 20, you may get 22 or you may get 18. The dinners I've done in the last couple months have fallen in line with that number...But when you're planning for 20 and a party of 4 cancels and maybe a party of 2 cancels (inevitably at the last minute), that kills me. I once planned an entire menu gluten free, only to have that person not show up! As much as I understand "stuff happens," it's still frustrating.

 
I charge for no-shows, and also for extra guests. I ask for a final head count a week before, but

I explain that I can accomodate at least 10% extra, so their count should be like a minimum number. I'm not trying to play "gotcha" with the bill, and like Dawn I also cook for an army so there is usually plenty for extra guests.

I feel bad charging for folks that didn't show up, but I have to do so if I've gone to the trouble to prepare food for them.

I also let people know to include musicians, bartenders, etc. who are going to be fed. Those guys are hungry, and sometimes the clients don't think to count them.

 
Well its all together now they got the food plus extra and paid me

60 for the job. Lets hope the weather will hold out. Suppose to be bad here in WA. Thanks everyone for the help.

 
We sign for a certain number, but I always add that 10%

in extra food. It rarely adds anything significant to the situation. If we're pushing the high end of the number, we're covered, if not, no one needs to worry about spills, drops or "quality control tastes."

 
OOPS, Glennis, the percent sign keeps us from opening your post. Could you try again?

 
hre is the text.

in extra food. It rarely adds anything significant to the situation. If we're pushing the high end of the number, we're covered, if not, no one needs to worry about spills, drops or "quality control tastes."

 
Joe, I viewed it too by clicking on Glennis's post then going up to the url and backspacing out the

percent sign, then hit return and you can read the inside of the post.

 
Hmm, my browser doesn't display the URL. Nothing happens. I'll have to have you and Ang

open all the % posts for me.

 
you don't see the address line up above?? that's what I did, just deleted the percent and hit "go"

 
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