Recruiter's Glossary

Examples: Tasting • Load-in • Final Count

Per Person Cost

Term from Catering Services industry explained for recruiters

Per Person Cost is a fundamental pricing method in catering where the total cost of an event is calculated by multiplying the cost per guest by the number of attendees. This includes food, service, equipment, and sometimes extras like beverages or desserts. Caterers use this method because it's easy to understand and helps clients budget for events. It's similar to concepts like "price per head" or "per guest pricing." This approach is standard in the catering industry as it provides clear, upfront pricing that clients can easily comprehend.

Examples in Resumes

Managed events with Per Person Cost ranging from $25 to $150

Developed new Per Person Cost pricing strategies that increased profitability by 25%

Created detailed Price Per Head calculations for corporate events of 500+ guests

Optimized Per Person Cost and Cost Per Head metrics across multiple event types

Typical job title: "Catering Managers"

Also try searching for:

Catering Coordinator Event Pricing Specialist Catering Sales Manager Banquet Manager Food and Beverage Cost Controller Event Planning Manager Catering Operations Manager

Where to Find Catering Managers

Professional Associations

Online Communities

Job Boards

Example Interview Questions

Senior Level Questions

Q: How do you develop a comprehensive per person cost structure that ensures profitability while remaining competitive?

Expected Answer: A strong answer should cover analyzing food costs, labor expenses, overhead, market research of competitors' pricing, and strategies for different event types and sizes. Should mention profit margin targets and ways to adjust pricing seasonally.

Q: Describe how you would handle pricing for a complex corporate event with multiple meal options and dietary restrictions.

Expected Answer: Should explain breaking down costs by different menu options, accounting for special dietary meals, scaling staff appropriately, and how to present tiered pricing options to clients while maintaining profit margins.

Mid Level Questions

Q: How do you calculate per person cost for an event with varying service styles (buffet vs. plated)?

Expected Answer: Should demonstrate understanding of different labor requirements, food waste factors, and equipment needs for each service style, and how these affect the final per person price.

Q: What factors do you consider when adjusting per person costs for different group sizes?

Expected Answer: Should discuss economies of scale, staffing ratios, equipment needs, and how minimum guest counts affect pricing structure.

Junior Level Questions

Q: What basic elements are included in a per person cost calculation?

Expected Answer: Should list main components like food cost, labor, rentals, and basic overhead, showing understanding of how these combine to create the final per person price.

Q: How would you explain per person pricing to a potential client?

Expected Answer: Should demonstrate ability to clearly communicate what's included in the price, basic package options, and how guest count affects total cost.