Proper and successive catering is all about the creation of delicious delicacies that are priced adequate enough to gain profits and charged low enough to be competitive in par with the competitors. When pricing strategy comes into play one needs to be extra cautious in knowing your market and knowing how much your worth. Getting to know if the potential customer is cost conscious or money spender is important that will determine your proper pricing strategy. Here are some of the key tips that were expressed by expert caterers in the field what will make you think twice when arriving to the correct price for the correct type of consumer.

Be thorough with the intricate details and the large picture

Wedding buffet catering in Sydney and wedding caters state that simply knowing the number of guests you need to serve isn’t sufficient details to arrive at a comprehensive price. For instance a sit down dinner will consist of serving more food sessions in comparison with an all you can eat buffet. To arrive at a fair and realist price, the caterers need to know of all details no matter how minority it may seem. Get to know the date of respective event, since events held during the holiday seasons and other busy periods, the demand for caterers are at a peak. Therefore catering companies can increase their prices above their normal charge rate. The location of the event held is also another important aspect when arriving at a feasible price. If the event is held at a far distance off site, then catering companies need to take traveling and gas into account when placing a price.

The cost of meals

Placing a price for food is always tricky, the most simple way to do this is to have a flat rate for each dish or food that you will be serving. This way any customer can easily find out how much it will cost them for their required number of guests in attendance. The price that you wish to quote for each dish needs to be with a markup that will sure to bring your company profits.

Labor charges and other overhead charges

Serving of food is just one aspect in catering. You will need to find out how many staff which includes bartenders, waiters, serves and also how many dishwashers that are required for after services clean up sessions. Catering companies also need to take account of the number of hours or minutes any event runs over, and make sure the consumer is aware of the costs charges for each over run hour.