I multiply those costs by 4, sometimes 3, sometimes 3.5, sometimes 2.5. It all depends upon the event, the client, the dollar margin. Again, I dont take percentages to the bank. That IS small. 8 oz for double buffet entrees or 10 for triple buffet entrees.
Personal chefs are certainly welcome here.
Ok Carl, allow me to introduce myself. I live in Toledo, Ohio and yes, with a last name like Hooker I have many great conversations. I also do some catering on the sides to help make ends meet. The hardest part of my job, especially when it comes to catering is pricing. Living in Toledo, I can't price too high, but again I don't want to short change myself either.