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-> Working Women
asmileaday
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 Sat, Nov 16 2019, 11:08 pm
| andrea levy wrote: | | If you run out of food because of extra guests everyone will think it’s your fault. That’s why I always made extra. |
Op said she provides a food item at parties. Very different than catering. She's not responsible to give more. She could encourage clients to purchase more but this is totally on the client.
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amother
Cyan
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Sat, Nov 16 2019, 11:10 pm
| andrea levy wrote: | | If you run out of food because of extra guests everyone will think it’s your fault. That’s why I always made extra. |
Yes, I make extra. But if I ask someone else to provide something (like a salad) for the event I am catering, I don't expect her to make extra. I order enough from her to cover the extra I want.
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Amarante
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Sun, Nov 17 2019, 9:24 am
I don't understand how a business can provide a significant amount of extra food that may or may not be used?
If the food isn't used, then it's a cost to the business so how do they collect the money unless it is somehow built into the cost for the food that is sent.
If this is an in-house caterer that is equivalent to a restaurant, they would have extra raw food available that they would just add in the same way that a has food in the refrigerator and pantry ready to be cooked.
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Chana Miriam S
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Sun, Nov 17 2019, 9:49 am
| Amarante wrote: | I don't understand how a business can provide a significant amount of extra food that may or may not be used?
If the food isn't used, then it's a cost to the business so how do they collect the money unless it is somehow built into the cost for the food that is sent.
If this is an in-house caterer that is equivalent to a restaurant, they would have extra raw food available that they would just add in the same way that a has food in the refrigerator and pantry ready to be cooked. |
Because you charge whe you use it. In my case the family would chow down on it. You write off any losses but at least you are prepared
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Amarante
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Sun, Nov 17 2019, 9:51 am
| andrea levy wrote: | | Because you charge whe you use it. In my case the family would chow down on it. You write off any losses but at least you are prepared |
You can't run a business by writing off losses for food. You have to build the cost of the extra unused food into the amount you charge one way or another.
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amother
Cyan
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Sun, Nov 17 2019, 11:06 am
| Amarante wrote: | | You can't run a business by writing off losses for food. You have to build the cost of the extra unused food into the amount you charge one way or another. |
Thats exactly what I do. Instead of charging $5 per person, for 10 people, I will charge $6 or $7 and prepare for 13 or 14 people. It is added into the original cost, so I don't lose out and my clients have enough for everybody.
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