Guide2026-05-04

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 expenseshealthy 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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