Once I calculate food costs, how do I know how much to charge for catering?

Answer by  kashin7 (345)

The common practice is a thirty to sixty percent markup for catering. This calculation is based on the cost of supplies, time and labor, and any transportation or delivery services. Out of the thirty to sixty percent, at least half (that is, fifteen to thirty percent) should be purely profit margin.

Answer by  dc8333 (420)

You'll need to look at other overheads such as power for lighting, utensils etc. rent for the cooking or preparation space, and of course the cost of your (employees') time. You should really go through the process of making a business plan to ensure you have thought of everything.

Answer by  sara99 (851)

Always double your costs for the minimum price for any business. Double is the starting point. Some parts of food could be charged higher depending on the item such as beverages and coffee or tea.