Pricing a catering job requires careful consideration of several factors to ensure the job is profitable while still being priced competitively. Consider the following: Guest count: Knowing the number of guests is crucial, as more guests mean more food, beverages, and potentially more staff. It’s common to use a per-person or per-plate pricing model, covering the costs of ingredients and preparation for each guest’s meal. Cost per person: This cost should include the price of food and drink and the proportionate share of labor and overhead expenses for each guest. Special dietary requirements that involve more expensive ingredients or additional preparation time can also affect this cost. Catering equipment: Factor in additional equipment costs, such as the need for specialized equipment like chafing dishes, serving utensils, or a mobile kitchen. You can add these items as separate line items or spread them over the cost per person. Remember to account for the costs of renting, transporting, setting up, and breaking down this equipment. Hours of work: Consider the total staff hours required for the job, from initial preparation and cooking to transportation, setup, service, and cleanup. Be sure to account for the costs of these hours at your staff’s pay rates, including any overtime or night/weekend premiums as applicable. After calculating the total costs, add your desired profit margin (often a percentage of the total cost) to reach the final price. But be aware of market rates and customer budgets — pricing your services too high might make them less attractive, while pricing too low could undermine your profitability.