Welcome in. The food sounds great, would like to know more about some of it.
As to pricing there are many threads and formulas on this site covering that topic.
But basically it's food-cost + fixed costs (insurance, license etc) + event specific supplies,
rentals, and other variables like promotion, travel/gas expense, fees/tax etc, labor-help,
YOUR labor PLUS your "business's" expected profit.
Divide by number people to yield a per person charge.