|By Columbiachef (Columbiachef) on Wednesday, September 20, 2006 - 10:57 pm: Edit|
Heres the details
250 guaranteed guests
early november..outside in a rented tent.
1/2 hr of wine (they provide) we pour. we provide sodas and mineral water...passed apps of bacon wrapped scallops, goat chz sundried tomato on sourdough ring toast, stuffed grapes leaves all on china, wineglasses , hi-ball glasses
preset salad with walnuts, grape toms, carrots, and strawberry vinaigrette on side
sourdough baguetts with seasoned olive oil
clear using strict guidlines of servers only clearing 2 plates each and all busing done away from guest sight and sound...no silverware clinging etc...
serve sliced beef tenderlion, portobello mushroom glace, with crumb bleu chz, blanched asparagus, roasted rosemary sage potatoes
clear using same guidlines
serve ny style cheesecake with amaretto coffee reduction syrup with fresh berries
water is only beverage with dinner
starbucks decaf coffee on request (real 1/2 and 1/2)
Price for apps and bartenders/barsetup and sodas?
Price for Salad, Dinner, Dessert
price for Coffee?
Your thoughts on servers cost??? also all servers shirts will be purchased new and pressed.
I plan on 40 servers. 1 per the 36 tables and 4 devoted strictly to beverage refilling
Client/host is buying own wine. they are renting own tent. they are renting own tables.
China and linen rental all separate. I have put in rental at cost plus charging 18-22% service charge added to entire bill(including rental cost) to cover our handling of linens and china rental itmes. this also covers paying the 40 servers.
I came up with $11,300 plus rental estimate of $3000 then add Service chage on it all (about $2575.00) for a total with rental (tent and tables NOT included) of about $16,800
Any input from those in the know greatly appreciated....
|By Catergreat (Catergreat) on Thursday, September 21, 2006 - 05:18 am: Edit|
food cost times three
labor cost times two