Guides
The two numbers that decide whether the job was worth it.
Not a blog. Two long answers to the questions caterers actually get stuck on — what to charge, and what the food is really costing you — written from the same arithmetic the product runs, with the working shown.
Why only two
We would rather publish two guides we can stand behind than twelve we cannot.
The plan lists a dozen, including five state licence guides. Those are regulatory content that changes without notice and we cannot verify it from anything we run — so they are deferred rather than half-written.
Then do the sum
Both guides have a calculator behind them
Pricing calculator
A per-head price with your own costs in it, and a note on which figures are yours and which rest on an assumption of ours.
Food cost calculator
Cost per head and food cost percentage from what you actually spent, with the same honesty about the assumptions.