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Running a catering business means making decisions every day without always having time to look things up. This is where you find the answers. Practical guides on pricing, quoting, invoicing and everything else that keeps your operation running.
Choosing the right software for your event venue or catering business is crucial for keeping your operation running smoothly and getting the most out of your time. The question many people ask is: should I go for event software, a […]
A non-binding quotation is a price estimate that you, as an entrepreneur, can adjust or withdraw without legal consequences. For hospitality and event companies, this offers flexibility in changing circumstances such as seasonal prices, uncertain supplier costs, or complex events […]
A good price calculation for your catering quote starts with mapping out all costs: ingredients, staff, transport, materials and overheads. Add a healthy profit margin of 20-40%, depending on your type of assignment and customer. Don't forget to take into […]
The price of catering is determined by five main factors: the number of guests, the type of menu, the location, the level of service and the timing of your event. In addition, additional costs such as transport, equipment hire and […]
A healthy profit margin in the hospitality industry is between 3% and 15%, depending on your type of business. Restaurants usually operate on a net margin of 3-5%, cafés can achieve 10-15%, and catering companies often sit between 5-10%. These […]
In the Netherlands, there are specific legal requirements for quotations that every hospitality and events entrepreneur must be aware of. A quotation must contain mandatory company details, state a period of validity and show correct VAT information. These rules protect […]
Catering invoicing is the process of preparing and sending invoices for catering services that you provide outside your regular catering location. It differs from regular catering invoicing because you have to deal with more complex logistics, different VAT rates and […]
VAT rules for catering invoicing can seem complicated, but with the right knowledge, it becomes a lot easier. As a catering company, you have to deal with different VAT rates depending on your services and locations. You need to know […]
The best pricing strategy for small catering businesses combines cost-conscious calculations with smart competition analysis and flexible adjustments per event type. You need to calculate your cost price accurately, apply a healthy profit margin of 20-35%, and use different pricing […]
You can create a professional catering quote by systematically including all the necessary elements: contact details, event details, menu options, prices, delivery conditions and payment terms. Focus on clear pricing, visually appealing presentation and good communication with your customer. A […]
A quotation becomes a valid contract when both parties accept the terms and conditions and there is mutual agreement. In the hospitality and events industry, this usually takes the form of written confirmation, a signature or the payment of a […]
A quotation becomes binding once the customer has accepted it and all legal conditions have been met. This means that both parties have obligations: you must deliver what you have promised and the customer must pay. For hospitality and event […]
A comprehensive catering quote includes all costs necessary to successfully execute your event. This encompasses not only ingredients and staff, but also transportation, materials, hidden costs such as administration and insurance, plus a healthy profit margin. A well-considered cost calculation […]