[Sca-cooks] Looking for advice about running dayboard fundraiser--looooong

[Micheal]

 Sounds to me like your planning an inn set up, where everything has a 
price. Normally for me that's not an option we do such day boards free or as 
part of the fee for the day.  We get the money from curia through the Auto 
crat as part of the over all cost of the event.
 Visitors get issued items for trade at the gate. Like tokens and such, to 
exchange for food. Normal cost for day boards run around 2.00 a person for 
me.
 Fighters we send a tray to the field to guarantee they get portions without 
breaking their routines as well as any other  physical activity.
 Da
----- Original Message ----- 
From: <Morses3 at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, February 23, 2005 11:41 PM
Subject: [Sca-cooks] Looking for advice about running dayboard 
fundraiser--looooong


> It's time for me to come out of serious delurk mode.....
> I'm going to be in charge of running the dayboard/luncheon at an event in 
> our Barony in May as a fundraiser.
> I've read almost everything in the archives related to this but would like 
> suggestions about what has worked for others in the past successfully, and 
> just as importantly, what has NOT worked that you wouldn't repeat.
> We have the option of having this in an indoor hall where we could use the 
> plugs for crock pots, etc. (the kitchen will be occupied by the staff 
> doing the feast for that evening). The other choice, and the one I'm 
> inclined to lean towards, is setting up a pavilion where we could use camp 
> stoves and/or a grill. Especially as a fundraiser, it seems beneficial to 
> be where the crowd is likely to be and where the fighters might be able to 
> grab something to eat but wouldn't go inside to do it because they might 
> miss something. It's also mid May, one of the prettiest times of the year 
> in VA and I'd rather be outside :-)
> We expect to have between 80-120 people and I've been instructed to plan 
> to feed 80.
> What kind of budget per person do most people use to plan with for an 
> event like this?  My thoughts are to serve a vegetarian soup so there's 
> something hot that can be simmering on a burner, sausages and maybe 
> chicken cooking on a grill to be served with sauces and maybe fried onions 
> (Cynara, you've turned me into the onion guy!), fruit, bread, cheese, 
> pickles, hard boiled or stuffed eggs, and maybe miniature spinach or 
> cheese tarts . It's likely that other Barony members will want to donate 
> something, I think it may be a good idea to let them bring sweets to round 
> out the selection since we seem to have a lot of people who like baking 
> (and are good at it). Finally, we'll also have bottled water and a 
> lemonade type of drink. I realize this is a lot of food but I'm thinking 
> it's better to make a large variety of things to serve 50 and let people 
> choose, most are easy to make in advance anyway.
> My plan is to have everything individually priced and let people choose 
> what they'd like, if we run out of something we can cross it off our 
> board, if something gets donated that we didn't count on, we can add it. 
> With a dedicated cashier taking money, there won't be the mingling of 
> money hands and food hands that I want to avoid and keep someone focused 
> on that aspect (it also gives someone who doesn't cook but wants to help a 
> chance to do that). I'm planning to serve 11:00-2:30, a Barony member 
> suggested we might serve earlier to catch everyone getting authorized, in 
> that case, I think we might want to add coffee to the list.
> Any suggestions or thoughts are welcome!
>
> Geoffrey
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