Catering Quote Pro

## Draft corporate brunch proposal (planning estimate) ### Event snapshot 45 guests · 3 hours · vegetarian-friendly menu requested. A severe nut allergy was reported. The venue and supplier details are incomplete; the menu below is a concept, not an allergen safety assurance. ### Menu concept for review - Seasonal fruit and yogurt cups with granola served separately - Roasted vegetable and herb frittata - Warm potatoes with herbs - Mixed greens with dressing served on the side - Coffee, tea, and water **Allergy control:** Do not confirm any dish as safe until kitchen staff verify ingredient labels, supplier cross-contact statements, prep surfaces, utensils, storage, service labeling, and venue procedures. If controls cannot be verified, discuss a safe alternative directly with the client and catering lead. ### Preliminary cost model | Cost item | Assumption | Estimate | |---|---:|---:| | Food | 45 × $12 | $540.00 | | Labor | Supplied planning estimate | $180.00 | | Transport | Supplied planning estimate | $60.00 | | Rentals | Supplied planning estimate | $90.00 | | Direct cost | Sum above | $870.00 | | Contingency | 8% × $870 | $69.60 | | Planning cost | Direct + contingency | $939.60 | At a 35% target gross margin, indicative price = $939.60 ÷ (1 − 0.35) = $1,445.54, or about $32.12 per guest. This excludes taxes, service charges, gratuity, payment fees, and any costs not supplied; confirm the organization’s pricing policy before quoting. ### Verify before sending 1. Confirm date, venue access, guest count, service style, dietary needs, and setup window. 2. Obtain current supplier prices and verify portions, labor, rentals, transport, and contingency policy. 3. Have kitchen leadership validate ingredients and allergy controls; document cross-contact safeguards. 4. Confirm tax and fee treatment with the authorized finance owner. This is an internal estimate only. No customer offer, price commitment, order, or food-safety representation has been sent or made.