Per-Guest Price Build (wedding example)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Food Cost Per Guest | pcs | — | ||
| Labour Per Guest | pcs | — | ||
| Equipment + Transport Per Guest | pcs | — | ||
| Margin (25%) | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Per-guest price = (food + labour + overhead per guest) ÷ (1 − target net margin %).
- Premium events: 25–35% net margin target. Casual events: 15–22%.
- Always quote per guest + a fixed setup/transport fee — easier to negotiate.
- Include a 5% contingency line for last-minute changes.
Frequently Asked Questions
Sum food + labour + overhead per guest. Divide by (1 − your target margin). €60 cost ÷ (1 − 0.25) = €80 per guest selling price.
Wedding: €75–180 per guest. Corporate lunch: €18–45. Cocktail event: €35–75. Private chef: €120–280.
Quote net + VAT for B2B clients (they reclaim it). Quote gross for B2C clients (consumers). Always state clearly which you are quoting.