Quote catering that actually makes the margin you want.

Start from your true cost per guest — food, beverage, disposables, and any per-head supplies — then price up to hit your target margin, rather than marking up by a habitual multiple. Beyond per-guest costs, a full quote also carries staffing, rentals, delivery, and sometimes gratuity, which are often billed separately or as line items. Pricing from cost and a deliberate margin, instead of copying last year's number, is what keeps a busy season profitable rather than just busy. The calculator handles the per-guest math; the builder adds the rest.

For most events, yes. A deposit secures the date, covers upfront purchasing, and protects you against last-minute cancellations that leave you holding ordered food and committed staff. A common approach is a percentage up front with the balance due before or shortly after the event, though the exact split depends on the size of the job and your relationship with the client. The quote builder tracks the deposit and remaining balance so both you and the client are clear on what's paid and what's due.

A ready-to-use spreadsheet (Excel & Google Sheets): per-guest pricing from cost and target margin, plus staffing, rentals, delivery, gratuity, and deposit tracking in an itemised quote — delivered instantly after checkout. AI-assisted, human-built; not financial advice.