Business Case Studies & Business Publications

Crystal Catering

Fairchild, Gregory...

Case

Crystal Catering

Fairchild, Gregory B.; Goldberg, Rebecca; Jones, Liz Ivaniw

ENT-0209 | Published December 18, 2018 | 4 pages Case

Collection: Darden School of Business

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Product Details

When Ben Smith’s call-center job is outsourced, he and his wife, Jane, decide to open a catering company to build on Jane’s cottage business selling baked goods. They have an opportunity to cater a holiday party hosted by Ben’s former employer; however, the Smiths are new to the business and are unsure of the price they should put on their labor. An out-of-state friend in the catering business recommends using his rule-of-thumb, which is doubling or tripling the cost of food and alcohol. As they prepare to launch their new venture, the Smiths assess the various costs they will incur and consider the different forms of value and risk that go into determining a pricing schedule that is both fair to their clients and profitable for Crystal Catering.