Hi all! I'm catering a small event for 50 people soon and have no idea how to price it out. It's a great exposure opp and i know they do have a huge buget but I dont want to walk away feeling like I did a ton of work for nothing. Its simple. Hot and cold finger foods and a wine bar. I have all the equiptment plus i am delivering, set-up, serving, and break down. Ive found a terrific price for the wines but still have no idea how to price it so that i do make some kind of profit back.... HELP!
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