I am an executive chef with 42 employees, but catering is not something I do out of house ever. I need a little help.
event: breast cancer survivor party
time: 7pm-no ending time (yikes)
pink theme through out, southern family in town, so giving nod to that in menu
number of people:30-35
staff: myself, pastry, 2 cooks, 1 bartender, 1 greeter,
rentals: wine glasses, martini glasses, 3 oz cylinders for the layered custard
beef tenderloin with beet mousse
shrimp and grit bites
pork, mint goat cheese purses
panko fried green beans
rose and raspberry macaroons
layered custard and peppercorn plumb gel cups (pink pink pink)
has also requested a fruit and cheese plate
seems like a lot of food to me,
should I charge per hour for staff?
is 21 on food cost the right thing to charge to cover grat?
how should i charge for myself?
any and all help appreciated