SC - Bidding for Feast
Diana L Skaggs
upsxdls_osu at ionet.net
Sun Mar 25 16:18:41 PST 2001
At 03:39 PM 3/25/01 -0600, you wrote:
>What was the menu?
I sent you a copy of Morgan's. Mine is on my computer at work. I'll send
it tomorrow.
How many people total were to be fed? They told me 80 to 100.
>What were the
>cost estimates?
I was told to plan no more than $5 per person.
> What was actually bid by all particiapants?
I don't know what Asoph's bid looked like, and I admit Morgan's menu sounds
better than mine, and she gave documentation for her dishes. I didn't.
Next time I will.
>Groups can provide front money. I commonly get a $300 front after a
>successful bid, then provide a running accounting and receipts when I go
>back for more after I spent it. I expect to be reimbursed up to the upper
>limit budgeted in my bid.
I would add here, too, that my friend was asked to server an additional 25
people the day before the event.
>A precisely budgeted bid, with menu, planned expenses and cost recovery
>information is the only way to fly. If you know what you are going to do,
>how you are going to do it and how you are going to work the finances, put
>it up front. Deliberately lowballing a bid is bad form.
Well put. I agree with you.
>Budget $440. With a feast fee of $5.50, you break even at 100% capacity.
>At $6 per plate, break even is just under 74%. And at $7 per plate, break
>even is just under 67%.
>Bear
When you get my menu, please look it over and give you kindly advice. Keep
in mind, it is my first effort at a bid for feast. I have been asked to
prepare the feast for our Guardian this September, although it's not set in
stone. We're planning a German themed feast. I've already downloaded
copies of Sabina Welserin, Rumpolt and Das Boke. I'll be posting
redactions as I test them.
Liadan
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