What to charge? (markup)

[shane252]

Hi all, I need to provide a 3 course meal quote for a customer based on between 20-50 people.

Obviously, booking the 50 people should attract a slight price advantage to my potential customer, but there is the possibility that the numbers may only be 20 people, so until numbers are confirmed I really don't have a working formula for working the pricing out, any help would be great.
Thanks

 

[Annoying Donkey]

How about x per head for 20 people, y per head for 50...

 

[profitxchange]

Why differentiate with numbers - just charge 3x cost

 

[beasty]

Why are you even doing this if you have to ask?!

 

[Krystsina]

I would suggest you to figure out the price per person, then it would be easier for you and your client to understand what should be the price per 20 ppl or 50 ppl. I didn't get if you run your own restaurant or just find a place to provide without preparing the actual dinner, and it is quite important to know. If you run your own restaurant, then think about how much would 20 ppl (couples, 4 friends, 4 family members, etc. - all come separately at different time) would spend for usual dinner at your place. Then take this price and compare to the products you will use for this special 20-50 ppl dinner. It will help you to understand which price you should ask for it.

 

[ethical PR]

Hello Shane

As you work in event catering (and I presume have experience in event catering) you should know that the standard is you quote a per person cost for a one, two or three course meal. It doesn't really matter if you have 20, 30, 40 or 50 people.

No need to overcomplicate things.

 

[shane252]

Thanks all,
I'm sorry I forgot to mention a few details as I didn't quite ask the right question.
I am an outside caterer providing a 3 course meal in an old town hall without equipment, this is my first real sit down event so wanted to gauge what other people might think would be reasonable, as I am only used to organizing buffets, bbq's and corporate catering etc ...so.. needed a sounding board.

Thanks again, I think I have the right idea now.

 

[ethical PR]

In that case - do some market research with local caterers and see what they charge for similar types of meals. However if you already do corporate catering, it should be the same sort of costs.

What you need to factor in, is do you have the equipment to cater for this event, if there are no facilitities at the venue - what will you do in terms of hot and cold water, refridgeration, cooking and heating etc.

 

[Nochexman]

In the catering industry 2.5 x cost is normal. Catering for a slightly larger number might mean you can charge a little less if you want to, because your costs may be a little lower. However, it is always a good idea to find out what your customer's price expectations are, so that using the same 2.5 principle you can see how easily you can meet their requirement and maximise your own profit. Good luck!

 

[Annoying Donkey]

In the catering industry 2.5 x cost is normal.

There is no such thing as standard.

The restaurant in London that offers £800 burger is obviously not using your formula!

 

[boring-friday]

There is no such thing as standard.

The restaurant in London that offers £800 burger is obviously not using your formula!

Have a day off mate, every restaurant I've ever been in seems to charge somewhere between 2-3x cost. Obviously theres a few that go against the norm

 

[Nochexman]

There is no such thing as standard.

Perhaps take a look here http://www.dictionary.com/browse/standard