Ungenaue Kostenpreisberechnung durch manuelle Menükalkulation
Definition
Corporate catering costs €450-12,500 daily; manual pricing fails to leverage subscription discounts (10-20%) or tax-free allowances (€4.40/day), resulting in systematic margin erosion.
Key Findings
- Financial Impact: 10-20% margin loss on €9,000-150,000 monthly catering revenue
- Frequency: Jeden Monat pro Kundenauftrag
- Root Cause: Fehlende Echtzeit-Kostentransparenz in manueller Kalkulation
Why This Matters
This pain point represents a significant opportunity for B2B solutions targeting Caterers.
Affected Stakeholders
Preiskalkulator, Vertriebsleiter, Küchenchef
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Financial Impact
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Current Workarounds
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Methodology & Sources
Data collected via OSINT from regulatory filings, industry audits, and verified case studies.
Evidence Sources:
Related Business Risks
Fehlerhafte Umsatzsteueraufteilung bei Menüpreisen
GoBD-Verstöße bei unzureichender Preiskalkulationsdokumentation
Verzögerte Zahlungseingänge durch manuelle Mahnung
HACCP-Verstoßstrafen und Bußgelder
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