Catering Appetizers 2015

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Reginald Hutchinson
6 years ago
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1 What s Inside.. New Trends & items! COST PER PIECE Catering Appetizers 2015 PLAN FOR PROFIT...and More!

2 What s Trendy..

3 Tier One Be Unique!

4 Tier Two

5 Dress it Up! Tier Three

PSTO BLOSM 303463 4 25 CT CS ATHENS APTZR CHICKEN ASIAGO BLOSM 5382379 192 1 OZ CS LDY AST APTZR CHICKEN CRDN BLEU MINI 455933 1 150 CT CS TWNMARQ APTZR DUMPLING EDAMAME 3172956 1 150 CT CS TWNMARQ

5 LB CS CHEFONE APTZR EGG ROLL CURRY CHKN BITE 1351212 100 1 OZ CS JADE MT APTZR EGGROLL TWISTER CHKN SW 1769128 6 32 CT CS HEB NAT APTZR FRANK IN BLNKT 6944334 1 100CT CS SYS IMP *APTZR FRANK PUFF

POTSTICKER BUFFALO 6838916 120 1 OZ CS JADE MT APTZR POTSTICKER CHICKEN 2349280 6 30 CT CS ROYALDR APTZR POTSTICKER TURKEY 1 OZ 2789291 3 2 LB CS MILLBAK APTZR PRETZEL BITE.

6 Tier One SUPC Brand Item Prices range from $0.12-$0.50 per piece LB CS FISHERY APTZR SHRIMP & MANGO EMPANADA LB CS CARLAS APTZR BITE STROMBOLI SAUS&CHS LB CS SYS IMP APTZR CHEESE MAC WEDGES BTR CT CS ATHENS APTZR CHICKEN & PSTO BLOSM CT CS ATHENS APTZR CHICKEN ASIAGO BLOSM OZ CS LDY AST APTZR CHICKEN CRDN BLEU MINI CT CS TWNMARQ APTZR DUMPLING EDAMAME CT CS TWNMARQ APTZR DUMPLING KALE LB CS CHEFONE APTZR EGG ROLL BUFLO CHKN BITE LB CS CHEFONE APTZR EGG ROLL CURRY CHKN BITE OZ CS JADE MT APTZR EGGROLL TWISTER CHKN SW CT CS HEB NAT APTZR FRANK IN BLNKT CT CS SYS IMP *APTZR FRANK PUFF PASTRY CT CS SYS IMP *APTZR HOT ASST PK LB CS SYS IMP APTZR PEPPER JAL CHDR CHS LB CS SYS IMP APTZR PEPPER JAL CRM CHS PCS CS TWNMARQ APTZR POTSTICKER BUFFALO OZ CS JADE MT APTZR POTSTICKER CHICKEN CT CS ROYALDR APTZR POTSTICKER TURKEY 1 OZ LB CS MILLBAK APTZR PRETZEL BITE.35 OZ LB CS CARLAS APTZR RAVIOLI BRD CHEESE LB CS CARLAS APTZR RAVIOLI SPCY BUFF CHKN CT CS ROYALDR APTZR SHAOMAI CT CS ROYALDR APTZR SHRIMP POTSTICKER 1 OZ CT CS SYS IMP *APTZR SPANAKOPITA CT CS ATHENS APTZR SPINACH & CHS BLOSM CT CS ROYALDR APTZR SPRINGROLL THAI VEG 1 OZ CT CS ATHENS APTZR STEAK FIESTA BLOSSOM LB CS CASASOL APTZR TACO CHICKEN MINI.45 OZ

IMP *APTZR CHICKEN QUES CORNUCOPIA 6986848 1 100 CT CS SYS IMP *APTZR CHICKEN SATAY 6986459 5 20 CT CS SYS IMP *APTZR CHICKEN THAI SPRINGROLL 6989347 10 10 CT CS SYS IMP *APTZR CRAB RANGOON 3608215 5

7 Tier Two SUPC Brand Item Prices range from $0.51-$0.99 per piece CT CS NO FORK *APTZR ASPARAGUS CHS PHYLLO CT CS SYS IMP *APTZR BEEF EMPANADA OZ CS SPR VLY *APTZR CHICKEN LEMONGRASS SATA CT CS SYS IMP *APTZR CHICKEN QUES CORNUCOPIA CT CS SYS IMP *APTZR CHICKEN SATAY CT CS SYS IMP *APTZR CHICKEN THAI SPRINGROLL CT CS SYS IMP *APTZR CRAB RANGOON CT CS SYS IMP APTZR DUCK PEKING SPRING ROLL LB CS CASASOL APTZR EGGROLL SANTA FE CHKN CT CS SYS IMP *APTZR MUSHROOM SEAFOOD STFD CT CS SPR VLY *APTZR PHYLLO FIG MASCARPONE CT CS NO FORK *APTZR PIZZA BAGEL LB CS CASASOL APTZR QUESADILLA ROLL MESQ CHK CT CS SYS IMP *APTZR QUICHE ASST MINI CT CS SYS IMP *APTZR SMOKEY GOUDA ARANCINI OZ CS NO FORK APTZR SPRING ROLL RUEBEN CT CS SYS IMP *APTZR VEGETABLE EGGRLL CT CS SYS IMP *APTZR VEGETABLE SPRINGROLL OZ CS PHILFDS CRAB CAKE MINI OZ CS PHILFDS CRAB CAKE MINI CLAW Tier Three Prices range from $1.00-$1.50 per piece SUPC Brand Item CT CS NO FORK *APTZR ARTICHOKE ANTIPASTO SKW CT CS SYS IMP *APTZR BEEF DLX WELLINGTON CT CS NO FORK *APTZR BEEF HIBACHI SKWR CT CS SYS IMP *APTZR BEEF SATAY CT CS SPR VLY *APTZR BRIE & PEAR PHYLLO CT CS SYS IMP *APTZR BRIE RASP PHYLLO CT CS SYS IMP *APTZR CHICKEN SESAME CNT CS NO FORK APTZR COCONUT CRST SHMP BTFL CT CS TWNMARQ APTZR EGG ROLL BUFFALO CHKN CT CS SYS IMP *APTZR SCALLOP W/BACON

Profit Worksheet 100 Person Party - $15 Per Person - 1 Hour Passed Apps 8 Bites per Person x 100 people = 800 Apps Catering 6 Different Apps 100

pieces 3 choices from Tier 2 100 Pieces x 3 choices = 300 pieces 1 choice from Tier 3 100 Pieces x 1 choice = 100 pieces Total 6 Choices Total

15 Passed Apps Cost - Package B Tier 1: 400 Pieces X $0.32 avg = $128 Tier 2: 300 Pieces X $0.76 avg = $228 Tier 3: 100 Pieces X $1.

8 Profit Worksheet 100 Person Party - $15 Per Person - 1 Hour Passed Apps 8 Bites per Person x 100 people = 800 Apps Catering 6 Different Apps 100 Pieces each 200 Pieces on the 2 lowest cost apps For Example Package B includes: App count 2 choices from Tier Pieces x 2 choices = 400 pieces 3 choices from Tier Pieces x 3 choices = 300 pieces 1 choice from Tier Pieces x 1 choice = 100 pieces Total 6 Choices Total 800 Pieces Average Cost Per Piece Tier 1 avg. piece $0.32 Tier 2 avg. Piece $0.76 Tier 1 avg. Piece $1.15 Passed Apps Cost - Package B Tier 1: 400 Pieces X $0.32 avg = $128 Tier 2: 300 Pieces X $0.76 avg = $228 Tier 3: 100 Pieces X $1.15 avg = $115 Total = $471 Profit Breakdown 100 People x $15 per Person = $1500 Package B Average Food Cost = $471 $4.71 Per Person Avg. Cost $10.29 Average Profit per Person $1,029 Average Profit from Apps

9 Plan profitably! Here are some examples of packages you can offer that focus on profit for you and variety & uniqueness for the customer. Your Logo Here! Event: Date of Event: # of Guests: Catering Package A Tier 1 Appetizer #1 Tier 1 Appetizer #2 Tier 1 Appetizer #3 Tier 1 Appetizer #4 Tier 2 Appetizer #1 Tier 2 Appetizer #2 Package A 100 Guests x $10 a head = $1000 Food Cost = $344 on Average Profit = $6.56 a head $656 Total Package B Tier 1 Appetizer #1 Tier 1 Appetizer #2 Tier 2 Appetizer #1 Tier 2 Appetizer #2 Tier 2 Appetizer #3 Package B 100 Guests x $15 a head = $1500 Food Cost = $471 on Average Profit = $10.29 a head $1,029 Total Tier 3 Appetizer #1 Package C Tier 1 Appetizer #1 Tier 1 Appetizer #2 Tier 2 Appetizer #1 Tier 2 Appetizer #2 Tier 3 Appetizer #1 Tier 3 Appetizer #2 Package C 100 Guests x $20 a head = $2000 Food Cost = $510 on Average Profit = $14.90 a head $1,490 Total

10 Customize your Order form Your Logo Here! Event: Date of Event: # of Guests: Package: Tier 1 Shrimp & Mango Empanada Sausage Stromboli Mac n Cheese Wedges Chicken Pesto Blossom Chicken Asiago Blossom Spinach Cheese Blossom Steak Fiesta Blossom Mini Chicken Cordon Bleu Edamame Dumpling Kale Dumpling Buffalo Chicken Bite Curry Chick Bite Southwest Chicken Eggroll Pigs in a Blanket Tier 2 Asparagus & Asiago Phyllo Beef Empanada Chicken Lemongrass Satay Chicken Quesadilla Cornucopia Chicken Satay Chicken Thai Springroll Crab Rangoon Tier 3 Artichoke Antipasto Skewer Deluxe Beef Wellington Beef Hibachi Skewer Beef Satay Brie & Pear Phyllo Catering Jalapeno Cheddar Popper Jalapeno Cream Cheese Popper Buffalo Chicken Potsticker Chicken Potsticker Turkey Potsticker Shrimp Potsticker Pretzel Bites Breaded Ravioli Buffalo Chicken Ravioli Shrimp Shaomai Spanakopita Thai Vegetable Springroll Mini Chicken Taco Peking Duck Springroll Santa Fe Chicken Eggroll Seafood Stuffed Mushroom Fig & Mascarpone Phyllo Pizza Bagel Mesquite Chicken Quesadilla Assorted Mini Quiche Brie & Raspberry Phyllo Chicken Sesame Skewer Coconut Crusted Shrimp Buffalo Chicken Eggroll Bacon Wrapped Scallop 7

How to Price Your Restaurant Menu Article by Lorri Mealey for restaurants.about.com Writing the menu is the fun part of opening a new restaurant.

11 How to Price Your Restaurant Menu Article by Lorri Mealey for restaurants.about.com Writing the menu is the fun part of opening a new restaurant. You can play around with terms and pair different foods together to see what looks good together. However a designing a restaurant menu can be rather complicated and hard to understand at times. For example, how do you know what to charge in order to make a profit? Food cost and portion control are two ways to help price your menu correctly, but be careful not to price yourself out of the local market.another way to ensure a profit is to create a balance of expensive and inexpensive items. Food Cost Food cost refers to the menu price of a certain dish in comparison to the cost of the food used to prepare that same dish. In other words, how much you pay for food will determine how much you need to charge for it. Generally, food cost should be around 30-35%. This means that if you pay $1.00 for something, you need to charge minimum of $3.34. It may seem like you are charging a lot more than necessary, but keep in mind that you aren't just paying for the food itself. You are paying someone to prepare the food, serve the food, and clean up after the food. Everything in your restaurant, from payroll to the electric bill needs to be covered by the food you serve. Example Lets look at a typical menu item that many restaurants offer: Filet Mignon Dinner. The initial cost of a filet mignon dinner can be broken down into the following areas: The beef filet costs you $6.00 per portion The wrap (the potato, vegetable, salad and bread that comes with the filet, as well as any condiments the guest asks for) costs $2.50 Portion Control One reason that chain restaurants are so successful is that they have a firm handle on portion control. The cooks in those restaurants know exactly how much of each ingredient to put in every dish. For example, shrimp scampi may have a portion control of six shrimp per dish. Therefore, every shrimp scampi that goes out of that kitchen will have six shrimp in it, no more, no less. This is portion control. In order to practice portion control in your own kitchen, everything should be measured out. Chicken, beef and fish should all be weighed, while shredded cheese can be stored in portion control cups and a measuring cup can dish out mashed potatoes. Once you feel comfortable cooking your menu, you can eyeball the serving amounts (sort of like Rachael Ray) but in the early stages of your restaurant, err on the side of caution and measure everything out. Another way to practice portion control is to purchase pre-portioned items, such as steaks, burger patties, chicken breasts, and pizza dough. They may be more expensive, but can save you money in labor and food waste. Well Balanced Menu Food markets fluctuate depending on the season, the weather and the price of gas. One day lettuce may be $10.00 a case and then the following week it has jumped to $30.00 a case. There is little you can do when prices jump, short of changing your entire menu every few weeks, and who has time for that? However, when you balance expensive items, which are prone to price fluctuations, with items that have stable prices, you can help maintain your desired food cost. So, go ahead and have some fresh lobster and beef on your menu, but temper it with some less expensively priced chicken dishes or pasta dishes. Therefore, the entire meal costs you $8.50. If you wrapped the filet in bacon and topped it with herb butter (very tasty) your costs would increase. So, then your prices would increase. Get the picture? Every thing that goes onto the customers plate needs to be accounted for. So how do you decide on a final menu price? Time to brush up on that high school algebra you swore you'd never use. The formula for costing goes as follows: Cost of your product/.35 = menu price or $8.50/.35 = $24.29 $24.29 is the absolute minimum you need to charge in order to make a profit off the filet mignon dinner. Of course, $24.29 is an awkward looking number, so you might bump it up to $ If you bumped it up to $29.99, your food costs would drop below 30%, which means you make a bigger profit.

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