My first potential job

Wow,... for what you want to charge them I wouldn't even bother with the job, unless you are doing it as somewhat of a favour.

The menu seems simple enough and for that price thats all they should be getting :P I definitely would not offer to stick around..

Catering...we charge by the head. So essentially you're charging $12ish a person.

Way out of whack with the money.

Possibly an appetizer...?.....

Cannolini....shellfish would be nice
or large Ravioli...again roasted veg or shellfish

one salad. maybe caesar with frico and interesting looking croutons

Rolls/butter

Dessert....
$25-35 a head.
no you, but possibly delivery included if close by.

thanks for the compliments.

ok. let's start at the beginning.
what have you negotiated so far? Have you given prices or have they given you a budget?
Obviously you've discussed menus.

Ok. just starting out catering. Just remember that when you get your catering kitchen you will have insurence, rent, staff, equipment, cars, repairs, accountants, taxes, licenses, advertising, just shtuff....food costs are only one part of the puzzle.
Serve Safe Class, really important.

Ok governmental office....obviously you know it's not kosher to cater from your home....enough said.

Silver Palate one of the first ones....had a good seafood lasagna recipe. It's a bear trying not to overcook the shellfish.

One Salad should do it.

Roasted Veg Penne good way to go.....don't add cheese.....that way the lactose intolerant and dieters will have something to eat.

If you've not added dessert yet, don't. $450 for 35-40....

I've got a basic dinner next Monday....dropoff for 34, they wanted the least common denominator so

Chicken with white wine cream sauce
herb rice
ginger glazed carrots
green salad with lots of goodies
homemade rolls/butter
chocolate chocolate cake
$25 a head, and he is a regular client.
$850 no tax, it's a church
no beverages, no staff, no rentals.

Much better.
Silver Palate...NYC Catering Company, Sheila and Julie both have written for Parade Sunday magazine newspaper insert. But their main claim to fame are their cookbooks from the 1980's. That give umph to recipes.....Really good ideas with variations and hints in the side panels.

Yes, $25 covers everything for me on that menu. For whatever it's worth, this is the one that many mixed unknown groups choose so that it's not "too weird". Whatever, I'll take it any day and remember it's fairly easy and lucrative to replicate.

one of the pitfalls when you start out is all the setup, buying those cases of containers and lids, deciding if the wholesale bulk is worth it if you've only sold 30% and it's perishable.....or as in my case today getting in 14# of almond paste to make amaretti's because they will made great seasonal additions to pastry platters....but ouch the price tag.
Or taking a chance and making 6 sheet pans of marshmallows yesterday, plan on sending some out to sons and mother as a Fall treat, serving some this and next week......then hopefully moving the rest.

Now, having stepped up on the pedistal I need to tell you what happens when a regular client (non-profit doing amazing work I believe in) comes in with a low budget....typical for them, but as they are tenets in the building and good friends I take care of them.
They'll come in with a $11 person 40 guest reception. Two of the workers have severe celiacs. So for a 2 hour event, they provide all beverages....we'll do fingerfoods.....
This is what I invoiced them:

Glutin free dipping.....several dips with various dippers
Spicy shrimp something
Sandwiches of sometype to fill the hunger
Customized cookies.....icing in ziplocs with decorative garnish

*includes platters,bowls, small plates

Vague enough so that I can use whatever is in the fridge, they will get way way more by giving me the latitude. It's an adult themed party for a reproductive organization, so it's really fun planning it.

Walter Schieb had some interesting stories about his White House years.
feeding the Clintons and Bushs, we got to talking about "industry only" stories when he prepped at the kitchen.

Where are you stationed? My dad was a B58 Nav. for alot of his career...Mather in Rancho Cordova, Little Rock, Guam, England with TAC....real difference in SAC and TAC.

Hurray!!!!

Be careful having too many labor intensive last minute aps.
Room temp is wonderful, use it as much as possible.

Love to read you're menu.

FNG, all but 2 of your aps are meat based.....out of 25 people it would be rare to not have one vegetarian/dieter/special diet guest.

Heavy appetizers for how long? Guess you have access to trained staff for service.

Are these passed or stationary or a combo (usually best)?

World Famous Tacos.....sound wonderful and it's 4am.

DC is an incredible food town....Dupont Farmer's Market is amazing.

okey dokey you are welcome....
Be careful having too many labor intensive last minute aps.
Room temp is wonderful, use it as much as possible.

As to amounts, depends on timing of the party....if there is dinner following....etc.....

for example I've got a party coming up that is from 4-6pm, so late afternoon but not dinner hour. up to 25 guests, one staff for refilling....they do the bar/beverages

vietnamese springrolls (vegan, dieter's delight, etc....pia but worth it)
morel caps (warm) (still veghead if they eat dairy, most do)
tart chevre with pesto, tomato (room temp, still veg dairy)
should be a meat but they opted for manchengo with membrillo

So menu is squed to dairy......but it crosses alot of territory.
They cut costs so this is what they desired in the mid-teens.....additonal costs for additional guests pp.

When there is a low guest count, sometimes it helps to put "up to x number"
That way your cooking labor is covered.
Make sure delivery is considered.....many companies add on a delivery fee if they are not staffing the party.

So sorry you didn't get to cater your events. Contracts with minimum counts and final guest count make catering viable.