Posted by Chip Haines on November 15, 1999 at 01:20:32 :
In Reply to: 3 course dinner for 20 ppl, what to serve and what to charge? posted by cryss on November 11, 1999 at 05:01:58 :
: Hi
: I was wondering if any body out there had and set menu ideas, I have a function comming up for 20 ppl, they want to see a choice of set menus.
: I have only recently taken on this position and I'm finding it hard to work out costings per serve, I'm not sure how to calculate labour costs, then how to add that to the cost of the food, then how to include beverage costs ... I'm drowning here a life bouy would be appreciated.
: thanx cryss
The Information posted prior tothis is your best bet.. It is definately very fine advice and is the general format that I follow however sometimes time doesn't allow for cost analysis of each and every event. I hold over 200 events per year in my 400 capacity + 100 capicity banquet center and keep the restaurant in full swing operation. so as you can see I would not have nearly enough time to cost assess each event. Here's another tip.
Sell it! if that doesn't work you can also use a format known as reciprocative schedule. Basically in many events the client has an approxiamate per person dollar value he/she would like to spend. take the final per person dollar amount and design a series of dishes based on a percentage cost of materials. My materials cost never exceeds 38%. Now reverse the procedure. let's say you have a $20 per person budget. If you used 30% materials cost. design a dish from your existing materials list that doesn't exceed 6.33 per unit final cost. You should be relatively familiar with your house inventory and unit cost. I pre design a series of "like meals" in different price bracketsto establish base-line menus for clients. This simplifies the sell and allows for extra charges to be added on for custom design. When I say like dishes that 5 or six different dishes made from similar materials. It allows for diversity in menu design but gives you a stable basis of operation. If you cost every job in a heavy volume you will always be swamped. I have different levels of complexity and party size menu's that I suggest you establish. It will make life simple by giving you a bseline of pricing that is pre established. eliminating 85% the bean couunting. Good luck !