Pro is not four more calculators
You see the cost and the margin. Your client sees the price.
Know what to charge.
Cost & Margin adds up the whole job: your food cost by the pound, the head or the piece, your crew by role with each role's setup and breakdown hours, the bar, rentals and overhead you enter, at the margin you set.
A quote with your name on it.
The client gets your business name, your terms and the price in the lines that make it, with service charge, tax and a deposit if you take them. Never your costs, never your margin. The kitchen gets its own sheet.
Your portions, not ours.
Every recommended figure is a starting point. Change it once and every event you price after that uses yours.
