Читать книгу 101 Restaurant Secrets - Ross Inc. Boardman - Страница 17

There are several varieties of outside catering but they generally fall into either a price for the whole service or per head. Whole service is about coming up with a price for everything on the day. A price per head would usually be a whole service price divided by the expected number of guests. Whole service means that you don’t get nobbled for any last minute changes to order quantity in your revenue. Price per head allows the customer to make a comparison against similar suppliers, but you can fix in a condition that the guest count is a fixed quantity.

To help you consider all the areas you may need, there should be a master spreadsheet which contains your price list. Unlike building a menu cost, you are effectively opening a temporary restaurant on site. All the costs involved with this need to be costed and recovered. When the customer gives you a specification to tender against you have to know everything that is required to get the job done. You may also need to phase in the time to arrive / set up and the time to clear up / depart.

It doesn’t matter how simple or complex the event is, the same factors are involved. Each part of your delivery jigsaw needs a cost. Put these items into measurable units that can be multiplied up to give you total cost.

Staff by the hour, but you will also need to include any overtime and breaks in that

Staff meals (each)

Mileage costs

Chafer hire (each)

Linen hire (per piece)

Crockery and silverware hire (per piece or dozen)

Disposable crockery and cutlery

Portable refrigeration

Portable ovens

Portable storage containers

Agency staff

Cooking fuels

Portable bar

Portable service areas

Licenses

Insurance

Point of sale and branding materials (for your own benefit not to build the price)

Costing up equipment for hire could be tricky as this depends entirely on reasonable utilisation.