I'll huff & I'll puff, but these links, might
"BLOW YOU AWAY"!
(please bookmark first)
visitors to my site leave comments in my guest book
they run a small catering business or are just
in the process of starting a
Well, this page is for you!
In addition to all the information and recipes on "Growlies"
will be of special interest to Caterers
(and the rest of you too)!
specializing in catering and party Planning:
Network Entertaining Recipe
Cater Source (you need to register)
How to keep your
food warm & Cambro
Carriers & Chaffers
you need to do to START a Catering BUSINESS
Catering Info and Still
More Catering Info
People Look for in a Cater & Here
On Line Catering Handbook
on every aspect of professional catering
Party Themes and Decor
Create a Brochure
Self Catering Page
Equipment you can rent (check in your
Tips & Tricks - Table Linens too
Set Up and here
Growlies Main Menu
Planning and Pricing Resources:
(look at sample menus from other caterers)
go to search engine and type in catering menu and you will find many that will be guidelines.
There many ways of
pricing a menu.
Rule of thumb,
charge 2 1/2 to 3 times the actual cost of the food, to cover all the other
expenses. Everything beyond the food is usually an additional charge,
dishes, linens, flowers, etc.
items by the dozen, e.g., chicken wings.
items in amounts of 25 or 50.
(cheese & crackers) to serve a set number of people; so much a platter.
(cheese & crackers) on a per person charge.
Meal on a per
Each dish of
the meal an individual price per person, the more choices on a buffet the
more it costs on a per person basis.
included or desserts extra
Coffee and Tea
included or extra
Choose the style of
pricing you and your clients
will feel comfortable with;