Annual Revenue Projection (example)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Confirmed Events (annual) | pcs | — | ||
| Pipeline Events (60% conversion) | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Wedding revenue: 70% lands May–September.
- Corporate revenue: 35–45% lands November–December (year-end and Christmas parties).
- Build cash reserves Jan–March to cover the slow season expenses.
- Re-forecast quarterly — bookings change rapidly in catering.
Frequently Asked Questions
Highly. Most caterers earn 60–70% of annual revenue in 6 months (May–September weddings, Nov–Dec corporate). Plan cash flow accordingly.
Multiply confirmed bookings by average ticket, add 30% for pipeline conversion. Re-forecast monthly as bookings come in.
Wedding: €4,500–12,000 per event. Corporate: €1,500–8,000. Private chef: €1,000–4,000. Define your average ticket and benchmark monthly performance.