How to Earn $100 Per Guest with Custom Event Menus
I’ve priced services where perception mattered more than portions. Custom event menus aren’t about food volume—they’re about experience pricing and margin discipline.
Understand the $100 Per Guest Logic
Events buy certainty, not calories.
Data:
- Standard catering averages $40–$60 per guest
- Custom menus justify $90–$120 per guest
Customization doubles perceived value with modest cost increases.
Design Tiered Menu Experiences
Choice anchors price.
Winning tiers:
- Signature ($75)
- Custom ($100)
- Premium ($125+)
Anchoring increases mid-tier selection by 60%.
Control Food Cost Aggressively
Margins live here.
Target:
- Ingredient cost ≤ 30–35% of per-guest price
Every extra 5% food cost erodes profit fast.
Limit Menu Customization Intentionally
Unlimited options destroy margins.
Rules:
- Fixed core menu
- Limited swaps
Controlled customization cuts prep time by 40%.
Sell the Story, Not the Plate
Narrative raises price tolerance.
Focus on:
- Local sourcing
- Seasonal themes
- Personalization moments
Story-driven menus convert 2× better.
Protect Revenue with Deposits
Cash flow comes first.
Rules:
- 50% non-refundable deposit
- Final count locked 7 days prior
Deposits reduce cancellations by 80%.
Final Wall Street Insight
$100 per guest isn’t expensive—it’s positioned correctly.
Price the experience. Control the costs. The margin follows.
