I do some small party catering specializing in Cajun and BBQ. I had a request to price a job for "75-80 people, but have no idea how many would really come." She said they would like the choice of two entrees (jambalaya and etouffee for example). She said the party would be form 6-9:30 and requested "Probably entree-type food would be available from 6-7 with hors' d'oeuvres available the entire time." So a few questions I have would be;
1. When someone is vague on the numer of people how you price it? I assume you price it per plate per person for however many she requests?
2. When she says 2 entrees for "75-80 people", do you prepare enough full size portions of each entree request for the number of people plus a bit extra, or do you prepare smaller size portions of both?
3. Roughly how many appetizers (number per guest) would you prepare? For instance if you served bacon wrapped, cheese stuffed jalapenos, how many would you make per person and if there was more than one offering (say 3 appetizer choices) then how many servings per person would you recommend?
4. The part about the hors'd'oeuvres being available the whole time even during and after the mains...what do you recommend about this?
Any other helpful info anyone might want to throw my way would be appreciated!