Calculating catering prices: What else is important?

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personnel costs including your planning costs
transport costs
taxes
Costs for rental equipment such as dishes, cutlery, furniture, table linen, decoration, ashtrays, plate warmers, etc.


List each point individually to belize phone data make pricing transparent . This will make it easier for your clients to decide which services they want to use and to what extent.

Important: Don't forget to factor in your intended profit margin at the end . After all, only a reasonable profit will ensure the survival of your company.

You can present your customers with a corresponding offer based on the sum of the listed price components of your catering calculation .



In addition to the tips already mentioned, there are general recommendations for calculating catering prices . This is how you stay competitive in the business:

Expect larger quantities for the main dishes than for side dishes
Multiply the number of expected guests by three to generate an appropriate amount of starters (canapés and appetizers)
Always round the calculated consumption amounts to
Consider individual customer wishes and specifications
Consider that guests consume more at self-service buffets than at buffets with service or à la carte
Be prepared that the number of expected guests may increase at short notice


Sustainable trend: Zero Waste in the catering industry
As much as necessary, as little as possible. If you want to calculate your catering economically, it makes sense to reduce the amount of waste from uneaten food and drinks .

Zero Waste is the name for a sustainable gastronomy trend that aims to end waste .

The catering calculations are not always so precise that nothing is left over and all guests are fed. One way to make the best possible use of possible surplus goods is to cooperate with