How To Calculate Food Cost For Catering. It is a direct cost incurred on a product to sales in the market. 100 guests x bridge the gap (6) = 600 ÷ 15 = 40 platters.
Just enter your number of guests and the duration of your event to get started with this free tool. 100 guests x light snack (3) = 300 ÷ 15 = 20 platters. ($3,000 x 100) ÷ $8,000 = 37.5.
Add these two numbers together to get your final cost for the job and then add in your profit.
We identify each ingredient for the recipes and menu items, enter the purchasing unit and price to get the unit costs. Check out the example below to see this food cost percentage formula in action: The price is typically quoted per person, so the first step in working with a caterer is to determine the number of guests at your event. Price differences occur based on the style of service.