Using the 1:3 Rule since the cost is $10.20 per person, you should charge $30.60 per person, or $244.80.
That’s why I don’t use this rule when I’m calculating pricing.
After food costs, I would only make $162. That means I didn’t price this catering right.
After at least an hour back and forth with the client, an hour to shop, and two hours on site not to mention drive time this wouldn’t be worth my time. I’ve been a Personal Chef for over 12 years though. This might have been worth it when I was starting out.
The time to profit ratio is also one of the reasons why I prefer regular weekly chef services as opposed to small casual event catering.
Another way to calculate catering pricing is to go off your hourly rate. If you know a small dinner party will take you four hours, and your hourly rate is $60, you would just add on the food cost and then give that as a quote to the client.
Be careful with this system though. If someone came to you and wanted dinner for 8 for this menu: