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How do you calculate catering cost per person?
Divide the total ingredient costs by the number of guests. It’s easier to price this out if you’re doing a plated dinner, as you’ll typically be serving four to six ounces of meat, two side dishes, an appetizer and dessert per person. Remember, children will only eat half as much as adults.
How do you calculate catering cost?
Calculate how much all of the food will cost and divide that by the cost you plan to charge per person. Let’s say the food ingredients for a buffet-style engagement party will cost you a total of $800. There are 70 guests in attendance and you plan to charge $30 per guest.
How many apps are there per person?
2-4 pieces per person, 30-60 minutes before dinner, cocktail hour. 5-6 pieces per person, 1.5-2 hour event, preceding dinner time. 8-10 pieces per person, 2-4 hours event, heavy hors d’oeuvres. 12-15 pieces per person 4+ hour event, dinner replacement.
How do I calculate how much catering I need?
No single formula can explain how to calculate food portions for catering but there are general rules of thumb to guide you. Ensure there are more of the main dishes than the side dishes. Multiply the number of attendees by three to get the amount of appetisers required.
Can I take food home from a buffet?
Many restaurants usually have a policy which states that food cannot be taken out when dining on food from the buffet — and understandably so, because they could potentially lose money if patrons were permitted to take food home.
How many carrots do I need for 50 people?
Share:
| FOOD | SERVE 25 | SERVE 50 |
|---|---|---|
| Carrots | 7–½ pounds | 15 pounds |
| Lettuce for salad (heads) | 5 | 10 |
| Peas (fresh) | 12 pounds | 25 pounds |
| Potatoes | 9 pounds | 18 pounds |