General Pricing

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Captain Morgan

Chef Extraordinaire
Joined
Jan 18, 2005
Messages
14,162
Location
Myrtle Beach
I have no idea what folks are used to paying in the great white North.
I usually ask how many people and what they want to eat, then figure
out food costs. Then I set 2 prices, one I'd like to get, and the bottom
amount I'll do it for. Then I call em back and negotiate.
 
Generally, nothing gets produced for less tha $8.50 a head. You have to make some money. If you can figure out how much it's going to cost you, take your food cost times 3. Times 4 if you can and charge it. That's what your commercial competition is doing. They have the bulk buy advantage, you have quality and TLC.
 
Big Ben's BBQ said:
Hi Guys
I am looking for some general pricing when catering.

Back Ribs Meal 1/2 rack, baked beans, coleslaw... How much per plate
Same as above but full rack...

Whole chickens, baked potato, coleslaw... How much per plate ?

Any general rules re catering ?

Thanks for adding this new section !!!!!!!

I sell ribs for $18.00 a rack and that is vacume sealed ready to reheat. If I was doing a job with ribs, then I would go 14-15 a plate. Gary is good at figuring prices. GARY?
 
Back
Top Bottom