What % (food and paper) are you typically running for “catering” items (i.e. pasta trays, meatball trays, large salads, party trays of wings, etc.) Do you run a higher F+P on these items since they have a higher profit margin, or a lower F+P since they might be hard to come by alternatives?
Also, do you typically include paper products (NICE plates, etc.) with all catering items or do it by order? Do you charge for them?
Thanks guys.
Also, do you typically include paper products (NICE plates, etc.) with all catering items or do it by order? Do you charge for them?
Thanks guys.
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