BIG QUESTION FOR CATERERS ABOUT PRICING

Why are plated dinners at
group events 3 times as
expensive per person (or more)
than those same dishes from
a regular menu at a nice restaurant,
especially considering that:
1. the dishes are often not
prepared with the same
individual care as a reg.
restaurant scenario
2. selections are limited to
a choice of two or three
entrees, so that quantities
of the same entrees are
prepared concurrently,
severeley reducing labor
cost (for the caterer)

The only two reasons I can think
of is reduced table turnover at the
venue IF the venue is a restaurant
and that there are transportation
costs if the food is from an outside
caterer.

Then there's an added 18
to 20 percent gratuity for the
servers who in reality are usually
only paid something like 9 or 10
bucks an hour. I know because I did
banquet service work for both hotels
and independent catering staffing
during college.

Maybe someone can enlighten as to
why these meals are marked up several
times over from normal restaurant
meals justifiably. I'm planning my
own wedding for August next year and
all I see is outrageousness and extra
fees here and there on top. I feel
like wedding parties are gouged just
because they can be, you can't get a
good deal anywhere because the whole
industry is in on it, and the customers
are partly to blame because they just
bite the bullet and fork it over without
questioning how it really works.

Any explanations from people in the
business would be great.

Matt in San Diego, California said: Why are plated dinners at
group events 3 times as
expensive per person (or more)
than those same dishes from
a regular menu at a nice restaurant,
especially considering that:
1. the dishes are often not
prepared with the same
individual care as a reg.
restaurant scenario
2. selections are limited to
a choice of two or three
entrees, so that quantities
of the same entrees are
prepared concurrently,
severeley reducing labor
cost (for the caterer)

The only two reasons I can think
of is reduced table turnover at the
venue IF the venue is a restaurant
and that there are transportation
costs if the food is from an outside
caterer.

Then there's an added 18
to 20 percent gratuity for the
servers who in reality are usually
only paid something like 9 or 10
bucks an hour. I know because I did
banquet service work for both hotels
and independent catering staffing
during college.

Maybe someone can enlighten as to
why these meals are marked up several
times over from normal restaurant
meals justifiably. I'm planning my
own wedding for August next year and
all I see is outrageousness and extra
fees here and there on top. I feel
like wedding parties are gouged just
because they can be, you can't get a
good deal anywhere because the whole
industry is in on it, and the customers
are partly to blame because they just
bite the bullet and fork it over without
questioning how it really works.

Any explanations from people in the
business would be great.

Usually when you go to these events not all the money you are paying for the ticket goes to the caterer. Depending on the function you will have the bar service, A/V equipment, table rentals, decorations, and then the event planner, and then the charity gets a portion that is hosting it.

So when you go to a crab feed auction, and you pay $ 20 a head, and you get a bowl of crab le

When you plan a private event, you are able to select and arrange a menu for your guest. Restaurants and banquet facilities do not have your menu in the kitchen, so special ordering and preparation for your event are made. Some foods are priced on bulk and labor involved. Plus, you are asking for special circumstances of having a private event. Which in general cost more, than eating off a menu with the general public in a restaurant.

Matt in San Diego, California said: Why are plated dinners at
group events 3 times as
expensive per person (or more)
than those same dishes from
a regular menu at a nice restaurant,
especially considering that:
1. the dishes are often not
prepared with the same
individual care as a reg.
restaurant scenario
2. selections are limited to
a choice of two or three
entrees, so that quantities
of the same entrees are
prepared concurrently,
severeley reducing labor
cost (for the caterer)

The only two reasons I can think
of is reduced table turnover at the
venue IF the venue is a restaurant
and that there are transportation
costs if the food is from an outside
caterer.

Then there's an added 18
to 20 percent gratuity for the
servers who in reality are usually
only paid something like 9 or 10
bucks an hour. I know because I did
banquet service work for both hotels
and independent catering staffing
during college.

Maybe someone can enlighten as to
why these meals are marked up several
times over from normal restaurant
meals justifiably. I'm planning my
own wedding for August next year and
all I see is outrageousness and extra
fees here and there on top. I feel
like wedding parties are gouged just
because they can be, you can't get a
good deal anywhere because the whole
industry is in on it, and the customers
are partly to blame because they just
bite the bullet and fork it over without
questioning how it really works.

Any explanations from people in the
business would be great.[/QU

The main reason is you are paying for time, food, beverages, and staffing. You are not paying for a dinner you are paying for the space and weddings are longer time period and it is your space for the night. All the the things it takes to pull off a wedding that you do not see. It takes at least two hours for setup if it does not include additonal lighting , decor, flowers, and sound etc