[Sca-cooks] Inexpen$ive [not-cheap] feast.

[ruadh]

ROI... darn, I need to put my Mfg Engr hat back on. I started to set-up a
'costs' Excel sheet. and this should have jumped in my face. But that's why
I asked, and it's an item to add to the "lessons learned" preamble.
Help in the Kitchen is five, two more when troll closes. Servers will be
from each table. An Incipient Canton does have a limited manpower at this
point. And this could be their first feast, in a Kingdom that feasts are a
'regular'  event thing.
Head cook has worked a "church supper" for 50 before. Experience is limited,
but they are brave....
I have a SCAdian sister, who goes by the name Bear. She's a cook at a deli
[ mom's] and at a B&B.
Thank you, Bear

----- Original Message -----
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
To: <sca-cooks at ansteorra.org>
Sent: Friday, June 08, 2001 3:48 PM
Subject: RE: [Sca-cooks] Inexpen$ive [not-cheap] feast.


> $3.50 per plate expense maximum, $4.50 per paid plate price, feast for 100
> with 90 paid.  Okay, I've been here before and I nearly got bit when the
> expected attendance didn't show.  I think the price for a paid plate
should
> be $5.
>
> The reasoning is:  100 plates @ $3.50 = $350.  90 plates @ $4.50 = $405.
> Breakeven is 78 paid feast reservations.  ROI for a sold out feast is 15.7
> per cent.  90 plates @ $5 = $450.  Breakeven is 70 paid feast
reservations.
> ROI for a sold out feast is 28.5 per cent.
>
> The $5 price provides a greater margin for error and a greater return
(since
> fund raising was one of the goals).  Most people who will pay $4.50 for a
> feast won't begrudge $5.
>
> BTW, your idea of $1 profit per plate doesn't hold up when you comp
plates.
> Each comped plate represents a 1 per cent loss of gross income and a 4.5
per
> cent (at the $4.50 rate, 3.3 per cent at the $5 rate) cut into net
profits.
>
> Now for a few questions.  How many people are available to work this
feast?
> Does the group have someone who knows how to bake in quantity?
>
> Bear
>
>
>
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