Group Menu Pricing Recipe
pricing starting at $145 per person.
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Ingredients
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Per person pricing calculation (base menu)
Optional add-ons (per person)
Fixed event fees (one-time)
Method
Per person pricing calculation (base menu)
- 1
Calculate base food cost
Multiply the Base per-person price (145) by the Number of guests (20) to get the base food subtotal. Example: 145 × 20 = 2,900.
- 2
Apply tax
Calculate tax by applying the Tax rate (8.5%) to the base food subtotal. Example: 2,900 × 0.085 = 246.50. Add this to the subtotal for a taxed subtotal: 2,900 + 246.50 = 3,146.50.
- 3
Apply service charge
Calculate the Service charge (18%) on the taxed subtotal (or on pre-tax subtotal if your policy requires — specify in contract). Using taxed subtotal example: 3,146.50 × 0.18 = 566.37. Add this to taxed subtotal: 3,146.50 + 566.37 = 3,712.87.
- 4
Divide the final total by Number of guests to confirm the effective per-person cost: 3,712.87 ÷ 20 = 185.64 per person (this includes base price, tax, and service in this example).
Optional add-ons (per person)
- 5
Add optional items per person
For each selected add-on, multiply its per-person price by Number of guests and add to the event total. Example for Premium wine pairing (45 × 20 = 900), Passed hors d'oeuvres (12 × 20 = 240), Dessert upgrade (10 × 20 = 200). Sum add-ons: 900 + 240 + 200 = 1,340.
- 6
Add the add-ons subtotal to the previous event total. Using the prior total 3,712.87 + 1,340 = 5,052.87.
Fixed event fees (one-time)
- 7
Add fixed fees
Add Set-up / Breakdown fee, Staffing minimum, and Rental equipment to the total. Example: 250 + 200 + 300 = 750. Add to running total: 5,052.87 + 750 = 5,802.87.
- 8
If multiple staff are required, multiply Staffing minimum by number of staff. Adjust rentals to actual vendor quote. Include these items in the client estimate and contract.
Final per-person and rounding
- 9
Calculate final effective per-person price by dividing final event total by Number of guests: 5,802.87 ÷ 20 = 290.14 per person. Round according to company policy (e.g., round up to nearest dollar or 5).
- 10
Prepare quote summary showing: base price per person, selected add-ons per person, tax rate, service charge percentage, fixed fees (listed), guest count, subtotal, and final per-person and total amounts. Include terms (deposit, cancellation, final guest guarantee deadline).