Catering Service Quote

Calculate your raw ingredient costs per person and multiply that figure by three or four to establish your base menu price. This markup covers your kitchen preparation time, utility overhead, and business profit margin. Always price premium or labor-intensive seasonal ingredients on the higher end of this scale to protect your bottom line.

Yes, you should clearly list an administrative fee or a set gratuity percentage of 18% to 20% directly on the quote. This ensures your service staff are fairly compensated and prevents awkward financial conversations with the client at the end of the event. State explicitly whether this fee is mandatory or customizable.

Include a coordination fee if you are managing rentals they sourced, or state that you are not liable for any missing or broken pieces of their inventory. Clearly define what essentials they must provide, such as trash disposal or kitchen access, to ensure your team can operate. Specify that any missing items on the day of the event will incur an emergency sourcing fee.

Catering quotes should carry an expiration date of 14 to 30 days from the date of issue. This protects your business from seasonal ingredient price fluctuations and prevents clients from holding dates without a commitment. Make it clear that a date is only officially secured once both the signed quote and the deposit are received.