Quote:
Originally Posted by alongcame  Well heres my suggestion:
do not use any plates and utensils, focus on napkins and finger foods. A favourite I always do for low budget but higher class feel is chocolate covered strawberries. After that a cost effective appetizer would be bruschetta, slice up some baguettes and have a bowl of bruschetta with a spoon so they can serve themselves; always goes over amazing.
After that you could focus on some heartier items, such as pita's with hummus dip or some meatballs with toothpicks, antipasto platter, maybe some chicken or beef satays?
I would base my menu for something like that and keep the event simple yet sophisticated.
P.S. 33% is profit? wow.. I have been doing the opposite and it works out amazingly well for everyone involved, just need to do some clever planning. I could not survive off of 33% profit. Maybe 33% is aimed at the restaurant industry? |
Yes, that's what we learned in menu planning, but whatever works for you is fine also.
and don't forget the 3% hidden factor too!
But, personally, I like my Bruchetta warm..but the menu you suggested sounds cool, I personally would add something sweet, but not chocolate dipped strawberries as they are very expensive this time of the year...and all you get is hot house strawberries that are NOT very flavorful.
The Humus , can be made ( more labor, take that into the cost factor) than bought, so are the meatballs and the cutting and preparing of the antipasto.
The budget is not a very large budget and this is not a person that does this for a living..
in other words, not someone that can take a little bit of cost here and apply it there.
That's why I like production work, cos you can keep the cost down when you are making larger quanties.
It's the same thing when I make larger cakes or a few dozen cupcakes.
The prep work is about the same, but I'm using less for the dozen and they take just as much or more time to decorate than a larger cake.
With the larger cake I have less waste or less to put away.