This one formula saved us from losing $12K on catering last year👇🏼 Most restaurant owners make this mistake: A customer wants catering for 85 guests. You calculate $360 in food cost, add 15% margin, and quote around $414. You just lost $424 in profit. Here's the fix: stop pricing on food alone and start using total cost in your formula. Say you're doing 85 guests. You've got $360 food, $250 labor, $50 supplies, and $50 delivery. That's $713 total cost, not the $360 most owners stop at. Now use
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