I LOVE MATH... Numbers Don't Lie... Years ago when I had a little bistro/cafe... only 26 seats... I made EVERYTHING from scratch... (almost killed myself working so hard). I changed ONE thing... Biscuits ... scones... hot rolls... I usually hand made all my own biscuits and hot rolls. I bought store bought to help with time efficiency ... I did NOT consider the store bought biscuits would cost me approx. $0.15 extra per biscuit... By the end of the Year... I lost almost $1900. ... ON A STUPID BISCUIT !!!
Hello! What if the catering is for a Farmers Market, so they pay for the food from them own products and also some helpers for prep and service. So I just need to send a quotation for me organizing it and getting it done? Of course I will also prep, etc. They will charge $65 p/p and it will be for 100 pax. How can I calculate how much to charge for that? Thanks in advance!
Hello Rodo, that's a unique situation and requires a unique pricing structure. I think you may want to first cost out the event as if you were going to purchase all of the food and pay all of the staff and yourself. Then I would come up with a price based on that cost. Next, I would probably back out all of the food that you're going to be using for "free" from the farmers and back out the Free Labor that you're getting and figure out a cost per person or a flat rate cost that you would like to charge them that would make you happy to get out of bed in the morning and put in the work to do this event.
@@cateringbusiness Thanks a lot for your answer it makes a lot of sense. Specially the last part of making sure you make a deal that will make you waking up at the next day knowing that it was worth the energy we put on it. Thanks again and have a good day!
It's never happen in my life. They don't need to know you're cost for the event just like you dont need to know Walmarts cost for something you bought from them. If you're referring to an itemized bill, you can provide an itemized menu to them with itemized pricing PER PERSON (or Tray). But, they don't need to know that you're food cost is 25% of the sales price. I saw a funny Twitter post about this once. From a plumber, it was a screenshot of the conversation. The client wanted a cost breakdown and the plumbers response was, "Sure, $2800 to do the job and $0 to not." Catering is a luxury service, your better off suggesting penny pinchers to order from the pizza sub shop or grocery deli if they are being cheap.
@@neideandrade28 industry average food cost % is generally 25%. So multiplying the cost of food x4 will give you a selling price if you desire a 25% food cost precent
Wait 20 min after signup. Check spam/bulk/junk folder. Make william@morinhospitality.com a priority contact and you won't miss the sheet or gift. Email me if it didn't work
So glad to help. Please reach out to me personally if you have any questions or success with my advice. You have my email already if you signed up. Best of luck.
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Spreadsheet storage.googleapis.com/production-bluehost-v1-0-2/082/1444082/4xexjeV6/6f5b5e6dad724f76aadeb4ca41153dc8?fileName=Menu%20Costing%203.xlsx
I LOVE MATH...
Numbers Don't Lie...
Years ago when I had a little bistro/cafe... only 26 seats...
I made EVERYTHING from scratch... (almost killed myself working so hard).
I changed ONE thing... Biscuits ... scones... hot rolls...
I usually hand made all my own biscuits and hot rolls.
I bought store bought to help with time efficiency ...
I did NOT consider the store bought biscuits would cost me approx.
$0.15 extra per biscuit...
By the end of the Year... I lost almost $1900. ... ON A STUPID BISCUIT !!!
Preach Brother
Guys, get a $100 credit on Thumbtack when you sign up here: www.thumbtack.com/pro/referral/o5n66ojg0
Start your catering business
Hello! What if the catering is for a Farmers Market, so they pay for the food from them own products and also some helpers for prep and service. So I just need to send a quotation for me organizing it and getting it done? Of course I will also prep, etc. They will charge $65 p/p and it will be for 100 pax. How can I calculate how much to charge for that? Thanks in advance!
Hello Rodo, that's a unique situation and requires a unique pricing structure. I think you may want to first cost out the event as if you were going to purchase all of the food and pay all of the staff and yourself. Then I would come up with a price based on that cost. Next, I would probably back out all of the food that you're going to be using for "free" from the farmers and back out the Free Labor that you're getting and figure out a cost per person or a flat rate cost that you would like to charge them that would make you happy to get out of bed in the morning and put in the work to do this event.
@@cateringbusiness Thanks a lot for your answer it makes a lot of sense. Specially the last part of making sure you make a deal that will make you waking up at the next day knowing that it was worth the energy we put on it. Thanks again and have a good day!
Hi, I signed up and received a few emails from Udemy, but haven't received the spreadsheet. Can you please help on how to access it?
storage.googleapis.com/production-bluehost-v1-0-2/082/1444082/4xexjeV6/6f5b5e6dad724f76aadeb4ca41153dc8?fileName=Menu%20Costing%203.xlsx
What happens when the client wants a cost breakdown ?
It's never happen in my life. They don't need to know you're cost for the event just like you dont need to know Walmarts cost for something you bought from them. If you're referring to an itemized bill, you can provide an itemized menu to them with itemized pricing PER PERSON (or Tray). But, they don't need to know that you're food cost is 25% of the sales price. I saw a funny Twitter post about this once. From a plumber, it was a screenshot of the conversation. The client wanted a cost breakdown and the plumbers response was, "Sure, $2800 to do the job and $0 to not." Catering is a luxury service, your better off suggesting penny pinchers to order from the pizza sub shop or grocery deli if they are being cheap.
He talked a lot but didn’t really give any information on a real time equation of “how” to charge customers. 😂 Gotta love it!
Cost of food X 4 as a per person price. Thank you for the comment!
Hi, thank you for the answer. Could you tell me why “times 4”. Is there a reason?
@@neideandrade28 industry average food cost % is generally 25%. So multiplying the cost of food x4 will give you a selling price if you desire a 25% food cost precent
Hi! I signed up but I don’t see the free spreadsheet
Wait 20 min after signup. Check spam/bulk/junk folder. Make william@morinhospitality.com a priority contact and you won't miss the sheet or gift. Email me if it didn't work
Is the spreadsheet still available and can I signup?
Yes. Morinhospitality.com you'll get it free
I’m not getting the email
@@patricksamar3025 check spam
Ita not on the website
Scroll down a little. Blue button that says "Free Costing Spreadsheet"
awesome thank you
So glad to help. Please reach out to me personally if you have any questions or success with my advice. You have my email already if you signed up. Best of luck.
Thanks 🙏
You're welcome!
Am I too late for the class? Thank you
The live class is over but the replay is available at Morinhospitality.com
hi is the spreadsheet still available ? DO i have to pay for the subscription to get it ?
It's free. Go to my website and scroll down until you see the button.
Is the spreadsheet still available?
Yes
the spreadsheet isnt coming up
Signup at Morinhospitality.com I'll email it to you.
You're funny.
Thank you Brittany! Are you a chef yourself?
@@cateringbusiness nope, my dad owns a prime butcher and market that I help him run :)