Weddings are fun to count in bookings, but catering profits live in percentages. Events, guests, per-head pricing, food cost and labor — all the numbers that make or break a season.
Monthly revenue / events shows the average check that drives your whole season.
Food over 35% or labor over 30% will quietly eat a catering business alive.
Catering usually nets 5–10%. If yours clears 15% you're pricing well.
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Kitchen numbers are a family — they move together.