It is imperative to give close consideration to both pricing and design when thinking about your catering menu and limited time materials. The menu and special items are your first mode of contact with potential clients. Client is number one need is often the prices on your menu, but designing the print materials well will likely take their minds off their budget.  Menu pricing is important to the ongoing success of every catering operation and service. Established food cost percentages that accurately reflect the needs of the operation yield profits. Catering menu prices are calculated based on the amount of revenue needed to cover the four pricing components: overhead cost, work cost, and profit. The four pricing methods generally adaptable to catering menus are the actual cos method, the food cost percentage method, the factor pricing method, and the contribution to profit method.

A successful menu program must meet management objectives and objectives for revenues and profits. Properly applied menu pricing techniques and the application of control systems are necessary for any catering operation to be profitable.

Maintaining successful pricing requires every day and weekly monitoring of food costs to ensure desired food cost percentages and profit margins Cater Mind Design. Control systems such as food cost reviews, the sales blend and contribution to profit examination are used to achieve successful menu prices.

A variety of sales and marketing techniques are applied to create the physical design of catering menus and limited time packages. The presentation of menus influences which catering service, restaurant, hotel, or club customers choose. In numerous instances, catering menus are reviewed by customers in their homes or offices without the assistance of a catering sales representative who may guide their selections. When catering management reaches the customer initial decisions have often been made.

The presentation of catering menus in an effective marketing format can lead customers to purchase the most profitable menus and services. The sales presentation folder includes a number of design elements including: package cover, design format, layout, typeface, paper and color, illustration and visual communication and copy.

Unlike restaurant menus, in which the selection of menu items is an impulse purchase, the choice of catering menus is given considerable thought and is often conducted by a committee. Because catering functions involve social events and sizable financial investments, at least two people are usually involved in the menu selection process. A catering menu that effectively incorporates marketing techniques into its overall presentation and design will be more persuasive to group decision makers and visit