B2B / Catering Commercial Pack

1. Start every enquiry in the quote builder. Even a quick yes/no needs basic fields captured.
2. Run the costing checklist before you send the quote. Labour, logistics, and equipment are where margin disappears.
3. Include cancellation terms in writing. Verbal agreements cost you when the client pulls out 48 hours before.
4. Track every job's actual cost vs quoted cost. Adjust your assumptions monthly.

Corporate catering is not retail pricing. You're selling solved problems — convenience, reliability, dietary handling — not just food.

• Volume discount only for committed volume. One-off bulk orders don't earn the discount. Quarterly contracts do.
• Premium for short notice. Under 72 hours adds 15 to 25%. Under 24 hours, 30%+ or decline.
• Charge for dietary handling. Halal certification, allergen-free prep, gluten-free — these add real cost. Price them in.
• Equipment rental separately. Bain-maries, chafing dishes, glassware. Don't bundle into per-head price.
• Delivery zones, not flat fees. Sentosa, Tuas, and CBD have different cost realities.

• Quoting per-head without confirming final headcount in writing
• Verbal cancellation terms ('we'll be flexible')
• Missing the cost of last-minute menu changes
• Underestimating travel and setup time for off-site events
• No service charge or surcharge for weekends and public holidays
• Accepting payment terms longer than 30 days without a deposit