Dessert tables look fun and easy. They are not.
You are selling batch baking, variety, and presentation, which means costs hide in portions, packaging, and labour. This guide gives you a clean per-person model so you can quote fast and stay profitable.
Quick Summary
- Price per guest, not per tray
- Count packaging and setup as real costs
- Standardise portions and batch yields
- Reprice monthly when dairy costs move
The Per-Person Formula
Per-person price = (Dessert cost + Packaging + Labour + Waste buffer) ÷ (1 - Target margin)Example: 100-Guest Dessert Table
Assume 4 pieces per guest (400 total pieces).
- Dessert production cost: $320
- Packaging + display supplies: $110
- Labour: $240
- Waste buffer: $60
Total cost: $730
Target margin: 55%
Price = $730 ÷ (1 - 0.55) = $1,622
Per-person price = $16.22Round to a clean quote (e.g., $16 or $17 per person).
Pricing Signals You Should Watch (US)
The BLS reported that food-away-from-home inflation outpaced food-at-home in 2025. USDA forecasts the gap will continue in 2026, which means ingredient costs and client expectations keep moving.
Sources:
Dessert Table Structure That Works
- Base layer: low-cost items (cookies, bars)
- Mid layer: cupcakes, brownies, mini tarts
- Premium layer: mousse cups, macarons, plated items
This mix keeps average cost stable while still looking premium.
Do This Now
- Define your standard pieces per guest (3-5 is typical)
- Build recipes for your base, mid, and premium dessert tiers
- Add packaging and display supply costs to your per-person calculation
- Quote delivery and setup as separate line items (not buried in per-person price)
- Set a monthly reprice reminder for when butter, dairy, or eggs move
Related Guides
If you want dessert table quotes that update as ingredient prices change, KitchenCost keeps every recipe cost current.