05/12/2026
Repost!
People LOVE to ask caterers and event professionals:
“Yo…what’s your price for 100 people?”
That question sounds simple…until you realize you’re not buying “food.”
You’re buying EX*****ON.
Here’s what people NEVER factor in when they say a quote is “too high”:
• Shopping for 100 people isn’t a quick Walmart run.
That’s multiple stores, restaurant suppliers, bulk orders, ice, beverages, garnishes, serving trays, fuel, loading, unloading, and inventory management.
• Prep starts DAYS before the event.
Marinating. Cutting. Cleaning. Seasoning. Packaging. Organizing. Labeling. Refrigeration. Timing everything so food is fresh and safe.
• Labor is REAL.
Servers. Bartenders. Prep cooks. Dishwashers. Setup crew. Breakdown crew. Drivers. Assistants. Somebody has to actually WORK the event while everyone else is partying.
• Licenses, insurance, permits, and certifications cost money.
Food handling licenses. Business insurance. Alcohol liability coverage. Health compliance. Commercial kitchen access. None of that is free.
• Equipment costs thousands.
Chafing dishes. Sternos. Tables. Linens. Coolers. Hot boxes. Serving utensils. Tents. Generators. Transport containers. Cleaning supplies.
• Transportation isn’t magic.
Gas. Vehicle wear and tear. Loading heavy equipment. Parking. Toll fees. Trailers. Multiple trips.
• Setup alone can take HOURS.
While guests are getting dressed, event staff are already sweating, unloading, arranging tables, heating food, icing drinks, testing equipment, and making the event look effortless.
• Breakdown is the part nobody sees.
After everybody leaves?
We’re still there cleaning grease, packing equipment, hauling trash, washing supplies, and getting home at 2AM.
• Last-minute changes COST money.
“Can we add 25 more people?”
“Can you make it upscale?”
“Can you bring signature drinks?”
“Can you stay an extra hour?”
That changes EVERYTHING operationally.
• You’re paying for EXPERIENCE.
You’re paying for someone who knows how to feed 100 people WITHOUT running out of food, serving cold meals, causing delays, or creating chaos.
People see a tray of food and think:
“That shouldn’t cost that much.”
But what you’re REALLY paying for is somebody taking your vision, your stress, your timeline, your guests, and your expectations…
…and making it happen professionally.
Anybody can cook.
Not everybody can EXECUTE.
Cory "THAT'S THE DIFFERENCE" 2026
