For caterers · KamraiDee
See the food cost for one guest.
You have sixty guests, four trays and a price due by Friday. KamraiDee costs each tray from what you bought. Then it shows what one guest really costs. Now you can set your per-head price.
Joining costs nothing. There is no waitlist.
Categories
What do you sell?
Party trays
Event menus- Delivery
Why it helps
First cost each tray. Then cost each guest.
The real cost of one tray.
Say how many guests a tray serves, and KamraiDee costs it from what you bought.
The cost of one guest.
Add up the trays on the menu and divide by the guests. Then you can set the per-head price from a real number.
Every job on the calendar.
Orders sit on your calendar by date, so you see a busy weekend coming.
Leftover trays count.
Log what came back untouched, in baht, and it comes off your profit.
What you track
Four things you track for each event
What you buy
Rice, meat, vegetables and foil trays, at what you paid, shipping included.
Tray recipes
What goes into one tray, and how many guests it serves.
Orders on the calendar
Each event on its date.
Waste
Food that comes back, logged in baht.
Example: an office lunch for 60 (made-up numbers)
The cost of one guest at an office lunch for sixty
The menu is four trays, and each tray serves 15 guests. One set of the four trays costs ฿975, so the food is ฿65 a guest. For 60 guests that's ฿3,900. At ฿100 a head the job brings in ฿6,000 and leaves ฿2,100 before transport and helpers, a margin of 35%. Now you know how much you can lower the price if the client asks.
Adding 50% to the cost does not mean you keep 50%
How to price per head: margin, not markup
Margin is the share of the price you keep after the true cost. With made-up numbers, ฿65 a guest plus a 50% markup is about ฿98 a head and leaves about ฿33: a third of the price, not half.
Free tools
Free catering calculators, no signup
Cost many batches at onceMake more batches, and every ingredient grows with them.
Scale a tray recipe up for a bigger eventChange how many it makes. Every ingredient changes with it.
Free food cost calculator for one trayPack price plus shipping, how much you use, your time and how many it makes. The same maths as a KamraiDee recipe.
What to charge for deliveryDistance, fuel, your time and a little wear on the bike or car.
How many servings a cake givesRound and tray cakes, and how many guests each one serves.
They need no sign-up and save nothing.
Real cost of pad krapow with fried egg
Is your busy shop truly profitable?
Why 50% markup is not 50% profitKnow each guest's cost. Then set your price.
Free to join. Same price for every shop type. See pricing
Joining costs nothing. There is no waitlist.
FAQ
Catering cost questions, tray by tray
How do I calculate the cost per head for catering?
Cost each tray, add up the trays on the menu, then divide by the guests they serve. Enter each ingredient at the pack price you paid, shipping included, and say how many guests a tray serves. KamraiDee costs every tray, so the cost of one guest is a simple sum.
How do I price a catering job per head?
Start from the cost of one guest, then pick the margin you want. The free price-from-margin calculator at /tools/pricing gives you the price per head.
What happens to food that comes back from an event?
You log it as waste, in baht. It comes off your profit, so the profit you see already counts what nobody ate.
Should I count prep time in the cost?
You can. Add the minutes a tray recipe takes and an hourly rate, and that cost is shared across what the recipe makes. Leave it blank and it adds nothing.
Is KamraiDee free for caterers?
Yes. KamraiDee is free to join. Every shop type gets the same app. You get stock with shipping in the cost, tray recipes with how many guests each one serves, and products with their profit, packaging included. Orders sit on a calendar, food that comes back goes in a waste log in baht, and you get your shop page with your PromptPay QR. See the pricing page at /pricing.