Heres the " questions" some of us were trying to answer.1.They are willing to pay my staff( I don't work with anyone, my projects are just me) First question where to find staff?
2.How much do I pay them?
3.How many do you think would be needed? (I was thinking 3-4)
4.What's the formula on figuring it out,( I learned it way back in school but never used it so now I don't remember)
5. Food Cost so if I'm cooking for 20 people how much of each item should be factored in
Designed to Cook food that is new to the palate of many people............Thanks in advance
In your menu above, there is far too much work and food going into this event. You have a bread dinner rolls, panko or nut encrusted fish, cornbread stuffed chicken and then a bread pudding. WAAAAAAYY too much bread-stuff.Food costs + rentals/supplies + variable costs + fixed costs + helper labor + your labor (including shopping, planning,
prep, etc) + profit divided by # people == $$ per person.
Then adjust as needed for local market!