Food costs
How to Cost Catering and Large Orders
A catering quote that ignores labor, packaging and yield can turn a big order into a loss.
By ChefMind AI Team · · 6 min read
Large orders feel like wins, but only when costed properly. Numbers are illustrative.
Cost per head
Cost each dish per portion, then multiply by guests. Use true usable yield.
Add the extras
- Packaging, serving ware and utensils
- Labor for prep, packing and service
- Delivery and transport
- A buffer for extra portions or waste
See hidden plate costs.
Example
- Food cost for 40 guests: $320
- Packaging: $40
- Labor: $180
- Delivery: $50
- Buffer (5% of food): $16
- Total cost: $606
- To reach a 30% food-only share you would price food at about $1,067 before adding fees.
Choose the target that suits your business and test it with how to price a menu item.
Scale carefully
Cook a test batch at scale. Timing and seasoning often change.
Confirm details in writing
Head count, menu, timing and deposit protect both sides.
The short version
- Cost per head, then add extras.
- Include labor and a buffer.
- Test the scaled recipe.
Frequently asked questions
How do I price a catering order?
Add food cost, labor, packaging, delivery and overhead, then set a price that meets your target margin.
Do recipes scale linearly?
Ingredients usually do, but seasoning, cooking time and labor may not. Test before quoting.
Keep reading
For owners
How to Price a Menu Item From Ingredient Cost
Start with what the plate costs, apply a target food cost percentage, then test the price against what guests will pay and what the dish earns in dollars.
Food costs
The Hidden Costs on Your Plate: Garnishes, Oils and Small Items
Leaving out the little things makes every dish look more profitable than it is.
Food costs
Yield Testing: How to Find the True Cost of an Ingredient
What you pay per kilo and what you can serve per kilo are different numbers. A yield test closes the gap.
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