US Friendsgiving Catering Pricing Guide: Group Comfort Food Without Margin Confusion

Quick Summary

• Use 2–3 tray tiers with fixed serving ranges (10-guest, 20-guest, 40-guest); don’t custom-quote every order
• Price turkey from cooked yield (20–25% shrink), not raw weight—this is where most caterers lose margin
• Include reheating and storage guidance cards in every package to reduce complaints and protect food quality
• Lock order deadlines early in November (by Nov 10) to control purchasing and prep

Why This Matters

Friendsgiving has become a major November catering opportunity. Many orders come from friend groups that want easy comfort food, not formal event service. That mix can be profitable if your pricing model is clear. Most caterers lose money on Friendsgiving because they underestimate turkey shrink and don’t charge for packaging-heavy delivery.

This guide shows you how to build a sustainable Friendsgiving pricing model.

At a Glance

• Use tray tiers with fixed serving ranges
• Price turkey from cooked yield
• Include reheating and storage guidance
• Lock deadlines early in November

Common Friendsgiving Cost Gaps

• Underestimating protein shrink
• Oversized side portions with no tier control
• No charge for packaging-heavy delivery
• Last-minute guest-count changes

Friendly events still need firm business rules.

Friendsgiving Package Formula

Holiday tray package = (Food + Packaging + Labor + Delivery + Buffer) / Target food cost %

This formula works for both pickup and drop-off models.

Example: 20-Guest Friendsgiving Package (Example Numbers)

• Turkey and gravy: $210
• Sides and bread: $175
• Dessert trays: $95
• Packaging and reheating cards: $44
• Labor and prep: $130
• Delivery and buffer: $56
• Total cost: $710

Target food cost: 35%

$710 / 0.35 = $2,028.57

A quote near $2,030 to $2,190 is often more sustainable than deep holiday discounts.

Operations Checklist

• Final headcount cutoff date
• Mandatory deposit and payment schedule
• Portion chart attached to invoice
• Reheating time guide in every package

Clear systems reduce holiday stress for everyone.

Do This Now

• Create 3 tray tiers (10-guest, 20-guest, 40-guest) with fixed pricing and list what’s included in each
• Calculate cooked yield for turkey (20–25% shrink) and set portion size per guest
• Create reheating and storage guidance cards to include in every package
• Set an order deadline (Nov 10) and add it to your booking form and website
• Test your pricing on last year’s Friendsgiving orders to see if you hit your target food cost %

Local Data Check (US)

Use food inflation and holiday demand signals to refresh November package prices. Plan purchasing windows early to avoid late-season premium buys.

• USDA ERS Food Price Outlook
• BLS CPI
• NRF Holiday Data and Trends

Friendsgiving should feel warm and easy for customers. KitchenCost helps you keep that experience profitable behind the scenes.