Catering Pricing Kit — user guide

KOSTRA Catering · v1.0 · US-en-USD

1. Save a copy

Create a separate copy for every event. Keep the original. Edit yellow inputs and do not erase formulas.

2. Ingredient prices

In Ingredients enter unique IDs, names, purchasing units, prices and edible yields. 25 slots. All values are examples. A blank price is missing; zero means an intentionally free item.

3. Recipes

Five recipes with eight ingredient lines each. Use the same unit for price and quantity: kg, L or piece. For an unused line, clear the ingredient ID and set its quantity to zero.

4. Event inputs

In Event enter the client, quote reference, date, location and guests. Update portions, extra portions, labour, transport, rentals, packaging and allocated overhead.

5. Margin, tax and deposit

Target price = listed costs / (1 − contribution margin). Margin is not a cost markup. Rounding can increase the achieved margin. Enter the applicable tax rate; zero is only the starting value. Deposit applies to the total including tax.

6. Client quote

Review Client Quote and export only that sheet. The full workbook contains internal costs. In print settings choose the used sheet area and appropriate paper size, fit the width to one page, and check preview before saving PDF. The quotation is not a tax invoice.

7. First-open check

The 100-guest example costs 3,633.35 and quotes 5,200 before tax, or 52 per guest. Change chicken price from 28 to 35: cost becomes 3,780.35 and quote 5,450. Restore the price afterwards. n.a. means missing or invalid input.

8. Currency

This edition uses USD. Do not mix currencies. Changing the currency label does not convert amounts. Replace all illustrative inputs with actual purchasing costs.