| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Amuse-bouche (2 pieces) | kg | — | ||
| Starter (hand-dived scallops or foie gras) | kg | — | ||
| Fish Course (lobster or turbot) | kg | — | ||
| Main (beef tenderloin or rack of lamb) | kg | — | ||
| Cheese Course (3 cheeses) | kg | — | ||
| Dessert (signature plated) | kg | — | ||
| Petit Fours (3 pieces) | kg | — |
Professional Tips for Accurate Costing
- Fine dining events require 1 front-of-house staff per 8–10 guests — factor this into your price per head.
- Amuse-bouche and pre-dessert should be low-cost (<€0.50 each) showpieces that add perceived value.
- Wine pairing is a high-margin upsell — offer a 4-glass pairing at €30–55 per person with 60–70% gross margin.
- Budget 20–25% of your food cost for "chef's ingredients" — items used for testing, seasoning and adjustments during prep.
- A 6-course tasting menu should price at 2.5–3.5× the food cost to cover staffing, equipment and profit.
Frequently Asked Questions
Fine dining events target 28–35% food cost. Below 28% often indicates insufficient ingredient quality; above 38% requires examination of portion sizes, waste and sourcing. Use the calculator above to benchmark your exact position.
Calculate total food cost per person, then multiply by 2.8–3.5× for a minimum selling price. Add separately priced wine pairing, service staff costs and transport. A 6-course tasting menu costing €28 per head to produce should sell for €78–98 per head before add-ons.
80 guests for a fine dining event requires: 1 executive chef + 1 sous chef + 2–3 chefs de partie + 1–2 kitchen porters. Front of house: 1 maître d' + 5–7 servers + 1 sommelier for wine pairing service.
Non-professional kitchens are the norm for private dining events. Key strategy: prep and portion everything off-site in your own kitchen. Only finishing, plating and service happens on-site. Bring portable induction hobs, bain-marie units and holding equipment.