Thanksgiving catering looks simple until the margins disappear. Turkey yield, side portions, and packaging costs decide whether you win or lose the weekend.
Quick Summary
- Price the menu per person, then translate to tray sizes
- Lock turkey yield and gravy volume before you quote
- Charge for packaging, hot holding, and delivery as a service line
- Use preorders, deposits, and minimums to protect labor
This guide gives you a clear, per-person math model so you can price holiday menus with confidence.
Why Thanksgiving Catering Bleeds Margin
- Turkey yield is often guessed, not measured
- Sides creep when trays are overfilled
- Packaging, burners, and foil pans add up fast
- Last-minute guest changes spike labor
- Delivery timing compresses your prep window
If you do not control yield and portions, your best-selling menu becomes your least profitable.
Core Pricing Formula
Per-person cost = (Food cost + Packaging + Labor + Overhead) / Guest count
Menu price = Per-person cost / Target food cost %Start with the per-person cost, then build tray sizes that match that math.
Portion Standards (Per Person)
- Turkey (cooked): 6-8 oz
- Stuffing: 4-5 oz
- Mashed potatoes: 5-6 oz
- Gravy: 2 oz
- Green veg: 3-4 oz
- Roll and butter: 1 roll
Make these standards explicit in your menu description.
Example: 20-Guest Holiday Pack (Example Numbers)
- Turkey (raw): 22 lb at $2.10/lb
- Cooked yield: 68% -> 15 lb cooked
- Turkey cost per guest: $2.31
- Sides and rolls per guest: $3.40
- Packaging and burners per guest: $1.10
- Labor and overhead per guest: $4.00
Per-person cost = $10.81 If your target food cost is 35%, menu price = $30.89 per person Round to $31 or $32 for clean quoting.
Add-On Fees That Protect Profit
- Delivery fee by zone or mileage
- Hot holding equipment rental
- Rush fee for late orders
- Upgrade fee for premium proteins
Holiday demand is high. Make the fees visible and consistent.
Local Data Check (US)
USDA ERS projects food-away-from-home prices to keep rising in 2026. Use quarterly repricing and update holiday menus early so you are not locked into stale costs. BLS average retail price data can help sanity-check staple inputs like flour, bread, and dairy.
Do This Now
- Test your turkey yield: roast one bird and measure cooked weight
- Write down your portion standards (turkey, stuffing, potatoes, gravy, veg, roll)
- Calculate per-person cost using your invoice prices
- Divide per-person cost by 0.35 to find your menu price at 35% food cost
- List your add-on fees (delivery, hot holding, rush fee)
- Lock your Thanksgiving prices by early October
KitchenCost helps you store holiday recipes and price them per person in minutes.