Caterer hourly rate calculator
This free calculator works out the hourly rate a freelance caterer should charge, starting from the income you need — pricing your labour honestly, with the food kept where it belongs: on its own line. A per-head price hides two different things, your hours and the client’s ingredients, and every menu change quietly eats whichever one was priced by guesswork. With the honest presets below the rate lands near $102 an hour, $818 for a full day — and the conversion couples actually buy: a 100-guest wedding carries about $2,652 of your labour, roughly $26.52 a head, before a single ingredient is priced.
The pricing reality for freelance caterers
Catering is quoted per head, but the per-head number does two jobs that obey different rules. The food is a pass-through: it scales with the menu and the guest count, and the client can see it in every quote they collect. Your labour does not scale the same way at all — a hundred guests is not twice the work of fifty, and the shopping, prep, service and pack-down hours follow the event’s shape, not its headcount. Price the two as one blended figure and you cannot tell which half a menu upgrade just ate.
The week around an event is the second reality. Event days are twelve-hour realities that bill; the tastings, menu planning, supplier runs and quotes around them mostly do not — including the quotes for events you never win, cooked and written on your time. Quiet months still carry the commissary rent and the insurance. The presets below use a 52% billable share: the event days bill in full, and nearly half the working year is the unpaid machinery that makes them possible.
The numbers below are starting presets, not a survey: a $58,000 target income, $15,900 a year of expenses — commissary kitchen rent leads, with equipment, vehicle, insurance and food-safety licences, tastings and menu development, marketing and disposables — a 22% tax estimate and 52% billable time. Notice what is not in the expenses: ingredients. Food is the client’s cost line on the invoice, never a cost hiding inside your rate. With those starting numbers the calculator lands near $102 an hour.
Your numbers — caterer presets
Your recommended rate
| Income + expenses needed | $0 |
| Grossed up for tax | $0 |
| With profit margin | $0 |
| Working weeks | 0 |
| Total working hours | 0 |
| Billable hours | 0 |
Your rate is saved on this device only, so the Proposal Generator can show it when you price a project.
Costs caterers forget to put in the rate
- The tasting. A full menu cooked for two people who may never book. Tastings are carried in these presets as a business cost — the moment they are free, unlimited and cooked for every enquiry, they eat the rate a plate at a time.
- Quotes for events you do not win. Menu planning, costing, supplier prices checked, the proposal written. A caterer’s conversion rate means a steady share of the working year is skilled unpaid labour — it lives in the billable percentage, where it belongs.
- Commissary rent in quiet months. The licensed kitchen is not optional and it does not pause for the off-season. Rent in a month with no events comes out of the months that have them — the rate has to average the year, not the good weekends.
- Equipment wear and replacement. Hot boxes, chafing dishes, serving kit, knives, the van’s refrigeration. Event kit is damaged, lost and worn on a cycle, and the cycle is paid from the same rate as everything else.
- Pack-down and the day after. The event ends for the guests at midnight; for you it ends when the kit is washed, counted, returned and the leftovers dealt with. Those hours are part of the event’s labour, not a favour after it.
How this calculator works
Start with the hours you can genuinely sell. Take 52 weeks, subtract your vacation weeks, multiply by your hours per week, then multiply by your billable percentage. With the caterer presets — three weeks off, 40 hours a week, 52% billable — that is 1,019 billable hours a year: the event-day hours clients can pay for, once the tastings, quotes, planning and quiet months have taken theirs.
Next, work out what those hours must bring in. Add your desired income and your annual business expenses together — $73,900 on the presets — gross the total up for tax by dividing by one minus your tax rate — at a 22% estimate, divide by 0.78 to get $94,744 — then add your profit margin to reach $104,218 and divide by your billable hours. That final number, $102, is the rate below which the year stops adding up.
Now translate the hour into the per-head language clients buy — keeping the two halves visibly separate. A 100-guest wedding runs to about twenty-six hours of your labour: three of shopping and supplier runs, ten of prep, nine on the day, four of pack-down and cleaning. At $102 that is $2,652 of labour — $26.52 a head — quoted as the labour line, with the ingredients priced as their own line at cost on top. A smaller party shows the shape honestly: fifty guests at sixteen hours is $1,632 of labour, a higher per-head figure, because your hours do not halve when the guest list does.
Caterer rate questions
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