| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Prawn Cocktail Starter | kg | — | ||
| Turkey Crown (boned & rolled) | kg | — | ||
| Pigs in Blankets | kg | — | ||
| Roast Potatoes + Parsnips | kg | — | ||
| Brussels Sprouts + Carrots + Stuffing | kg | — | ||
| Christmas Pudding + Brandy Butter | kg | — |
Professional Tips for Accurate Costing
- Book turkey, goose and game suppliers in September for the December season — availability and pricing tighten rapidly.
- Offer a vegetarian Christmas centrepiece (mushroom and chestnut Wellington, nut roast) at the same price point as the meat option.
- Christmas catering commands a 15–20% seasonal premium — price accordingly, it is universally expected and accepted.
- A traditional 3-course Christmas dinner runs €28–48 food cost per person depending on protein choice (turkey vs goose vs beef).
- Mince pies, Christmas pudding and Yule log are high-margin dessert items when made in-house.
Frequently Asked Questions
A professional 3-course Christmas party meal (prawn cocktail + turkey with all trimmings + Christmas pudding) runs €30–55 food cost per person. The total selling price including staffing and margin: €75–140 per person depending on service format.
Plan 250–280g raw turkey breast per person for a plated main course, or 350–400g if serving bone-in portions. Account for 25–30% cooking loss. For a buffet, 200g per person is sufficient when combined with other proteins.
Boned and rolled turkey crowns are the most practical for catering: they carve cleanly, cook consistently, are easy to transport and have no carving waste. Plan 1 kg of turkey crown per 4–5 guests.
Require a deposit of 25–30% at booking (typically August–September). Issue a contract specifying final numbers, menu choices and dietary requirements 4 weeks before the event. Charge the balance 14 days before the event date.