Shroomgirl:
We will definitely have some one serving the salmon -- almost all "buffet" events I cater are MANNED buffets for just that reason (that, and the fact that buffets look like you-know-what after the guests start converging on them -- I like to make sure that everything stays LOOKING as great as it tastes.
The buffet will run for approximately 1 hour, after which we will serve a plated dessert (lemon mousse in chocolate cups with mixed berries and white and dark chocolate curls).
I have never written (or even seen!) a contract that specifies exactly how much food is going to be served -- we just tell our clients what the menu is, and they assume that there will be enough food for every one We are very generous -- I NEVER want Sarada to develop a reputation as being "stingy, " so we always account for extra food when we give our proposal. I'm thinking, though, that at a large hor d'oeuvre buffet with lots of different options, does it matter if certain dishes run out -- or do the guests just figure that the dish that ran out must have been particularly good, and that they lost out by not getting to it fast enough?
We've been in business for a little under the year, and are still learning as we go -- and pricing and quantity is still my nemesis.
Dawn  |