Portion Scaling Example (per guest cost)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Base Per-Guest Cost | pcs | — | ||
| Safety Stock (5% per guest) | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Re-scale at confirmed headcount + 5% safety stock.
- Order in supplier minimums — sometimes scaling by 8% saves 18% in waste vs ordering an extra case.
- Notify suppliers of changes 48h ahead — last-minute scaling adds 10–20% to ingredient cost.
- App4Chef updates all linked recipes, menus and event quotes when you change guest count.
Frequently Asked Questions
In App4Chef: one click. Change the event guest count, all menu recipes recalculate, new shopping list is generated, new quote is ready in under 30 seconds.
Charge a 10–15% expedite premium — last-minute supply runs typically cost 20–35% more in retail pricing vs trade pricing.
5% on confirmed headcount for events under 100, 3% for 100+ events. Cap at 8% maximum — beyond that you lose margin to waste.