[Sca-cooks] Re: What would you do?

[Bill Fisher]

All the feasts I have worked on have been on a "per head" basis.  You cook for 
X people at $Y per head and keep to your budget.  Basically I price my
ingredients
I have in mind (or at least the ones I need in major quantities) and
try to derive a portion
and then a per head cost.  If I can't deliver a good feast at the $
amount, I try to negotiate
for more from the autocrat.

Communication with your Autocrat and Troll are crucial to see how many
folks are attending and what you actually need.  Say you orignally set
the feast at 120 people, then you only have 60 pre registered, and so
shooting for 80-90 would be a valid estimate.
(unless you know the event traditionally has a large attendance)

If the event doesn't draw and you are inisisted to stay at the higher
figure, warn them
that you may appear over budget, you aren't, because you are working
with the numbers
and figures given to you.

If I have to go in the reverse direction, I build my menu and  take my
budget amount,
and adjust it per requests, then work the menu till I get it in my
budget.  I've been both
under budget and over budget for feasts in the past, it just depends
on what people ask
for. High meat feasts are more expensive and feasts with more
vegetarian fare are less.

If you were doing this "for profit" you would add $2-3 per head to the
cost, but keep to
the budgeted amounts, and be very careful with the event reports and
receipts from the
charity.

Cadoc


On Tue, 10 Aug 2004 10:56:07 -0700 (PDT), Samrah
<auntie_samrah at yahoo.com> wrote:
> Yep, that's why I was asking.
> Samrah
> 
> "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net> wrote:
> That's the suggestion for a restaurant, but that includes a great
> deal of overhead that SCA feast cooks don't have to pay for, at least
> not out of their budgets.
> 
> Adamantius
> 
> 
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