Free tools Catering
Food cost percentage equals food cost divided by the price charged, times 100. To set a price, divide food cost by your target percentage. Caterers often target 28 to 35%. If food for an event costs $900 and you target 30%, charge $3,000, which is $30 per head for 100 guests.
Price = food cost ÷ target food cost % · Portions = guests × portions per guest × (1 + buffer %)
For information and estimates only. Makeable's formulas, batch limits and margin calculations are mathematical estimates based on your inputs. They are not certified accounting, financial, pricing or tax advice. You are solely responsible for setting your own wholesale and retail prices, ensuring profitability, and checking cost calculations before committing money.
100 guests, 3 portions each, $2.80 per portion, 8% buffer, targeting 30% food cost.
Result. Quote about $30 per guest. Makeable then checks whether your stock covers 324 portions before you confirm.
A quote is only half the decision. The other half is whether the kitchen has the ingredients and the capacity alongside every other booking that week. Makeable adds each confirmed event to your orders and shows the ingredient that would run short.
Many caterers target 28 to 35%. Premium events can run lower, drop off buffets higher.
A 5 to 10% buffer covers plate waste and late guests for most events.
Cost the full recipe and divide by the portions it yields.
No. Labour and overhead are paid from the rest of the price.
Run the calculator once per menu tier with different portion costs and compare the per guest price.
For information and estimates only. Makeable's formulas, batch limits and margin calculations are mathematical estimates based on your inputs. They are not certified accounting, financial, pricing or tax advice. You are solely responsible for setting your own wholesale and retail prices, ensuring profitability, and checking cost calculations before committing money.