Use the method
Practical guides for Menu Cost Desk
Catering cost is often distorted by yields and labor rather than a single ingredient price. Enter what one production batch actually yields, how many portions each guest needs, and who is working prep and service. The planner rounds up batches, shows leftovers, prices labor, and then applies overhead and target margin.
Practical guide
Convert guest counts into catering production batches
Use usable yield and portions per guest to plan whole batches and see leftover portions.
Read guidePractical guideMake catering labor and target margin visible
Use prep and service hours, staff count, overhead, and target margin to review an event quote.
Read guideRead the calculation methodology and reference sources
Method and examples reviewed 2026-09-30. Examples are illustrative; input values and specifications are not independently verified.