SC - Bidding for Feast

[upsxdls_osu at ionet.net]

Bonne, some really great observations here.  Thanks!

Liadan

On Tue, 27 Mar 2001 09:42:57 -0800 you wrote:

> 
> 
> >A precisely budgeted bid, with menu, planned expenses and cost recovery
> >information is the only way to fly.
> 
> In my observation, the biggest overage problem is when the cook 'eye-balls' 
> amounts when shopping rather than having figured out the precise amount 
> needed. A little time with a calculator wil let you cut your purchases very 
> closely.  Also, be realistic about serving sizes. Unless your feast is 'one 
> course' of apporoximately the same number of dishes you'd serve at supper, 
> then 'normal' servings are reasonable.  If you are serving the equivalent of 
> a major family reunion Holiday meal, with multiple meats, breads, side 
> dishes and desserts, you can go with half or three-quarter sized servings on 
> most items.  Be sure to have enough good-quality bread for the really hungry 
> to fill in the odd empty spots, meat is too expensive for that purpose.
> 
> I have in mind a particular cook back home who had, for instance, 20 lbs of 
> packages noodles leftover, in addition to the vast amount dumped from the 
> pot into the garbage after all the platters were filled to overflowing. 
> There are foods with hard to figure serving sizes, but the noodle packages 
> give a number of servings right on them.  I can't think of any reason to 
> have purchased 3 times the necessary amount besides making the purchase 
> based on guesswork rather than math.
> 
> Over and over I saw people buying too much of the really cheap spices and 
> dried herbs instead of stopping to add up the amounts on the recipes and 
> realizing that the total amount needed is not that much.  a total of 62 
> teaspons sounds like a lot, but it isn't really much more than a cup and a 
> half--which weighs very little so bulk buying would have provides fresher 
> spices/herbs and of a better quality too.  (We were lucky to have multiple 
> sources of bulk spices in Windmasters' Hill, as well as fresh herbs.  It 
> always pained me to see heavy use of dried herbs in a dish that would be 
> better with fresh.)
> 
> A lot of those who haven't cooked yet are overly worried about non-food 
> items.  Again, if you don't over purchase, these aren't really an issue--but 
> many people over purchase for fear of running out.
> 
> I don't think it unreasonable for the cook to purchase cleaning supplies for 
> the kitchen itself, and expect leftovers to be used for site clean-up next 
> morning. (the autocrat should have their own stock of some items). For feast 
> of less than 100, the kitchen should have one large bottle of dish soap, a 
> couple or three bottles of all purpose cleaner, a bar of soap for 
> hand-cleaning, a new package of 'shop rags' to be used as towels and 
> multi-pack of paper towels: $25 at most. (and save the towels for the next 
> feast!) I take my bottle of bleach for pre-cleaning as so little is really 
> needed. If the site proves to be lacking in brooms, mops, buckets, I bring 
> my own and call for others to help on that count.  I also usually purchase a 
> package of hairbands and a package of food-handling gloves.
> 
> As it happens, I have had to purchase disposable foil cooking containers for 
> both feasts, and certain plastic serving pieces.  ('gold' and 'silver' bowls 
> and disposable serving forks/spoons).  As much as possible, I washed and 
> saved the serving pieces for future use.
> 
> For packaging leftovers, I purchase one large roll of plastic wrap, one 
> large roll of heavy duty foil, a box of gallon sized zip-locs, and a box of 
> small zip-locks and saved the unused items for future SCA use.
> 
> A good source of these items is from the one or two feasts prior to your 
> own.  Ask each cook before hand for the leftovers of any non-perishable food 
> (that you can actually use), cleaning supplies, serving and packaging 
> supplies, for use at your SCA feast. Take an empty laundry basket or 
> rubbermaid container with you and be around and helpful during the clean up 
> phases. This is easier if you are already on the calendar, but if you have 
> been helpful enough, the cook probably will be glad to contribute.  And if 
> in your own group, I would think EXPECT to pass on the unused items.
> 
> 
> Bonne
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