How to Price Catering Orders & Calculate Profit for Indian Restaurants
Catering orders can bring serious revenue, but many restaurant owners struggle with pricing. The golden rule: aim for a 60-70% food cost markup for bulk orders. If your raw materials cost ₹300 per plate, charge ₹800-1,000 depending on service complexity. Factor in packaging (₹20-40/plate), delivery (₹500-2,000 based on distance), and labour for larger setups.
Quick Profit Calculation
Start with total raw material cost, add 25% for wastage and extras, then multiply by 2.5-3x for your final price. For a 100-person biryani order costing ₹25,000 in ingredients, your quote should be ₹65,000-75,000. This gives you 30-35% net profit after all expenses—healthy for the restaurant catering business.
Don't Forget These Costs
- •Chafing dishes, serving staff, and setup charges (₹3,000-8,000)
- •Fuel surcharge for deliveries beyond 10km
- •Disposable plates and cutlery for outdoor events
- •Backup quantities (always cook 10% extra)
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