[Sca-cooks] Feast costs/budgets

[chawkswrth at aol.com]

The reason for the breakfasts is that we in Meridies do weekend events at Church Camps and Woodman of the World Camps and so on. Places with heated indoor spaces and indoor 'facilities' are goood, in our book. 

Mykeal, you should talk to Kevin. That was uncalled for. Breakfasts should have their own cooks, but I will admit that often, we look at the Head Cook as just that-THE Head Cook. It is the food budget that is under his/her control and who shares the kitchen. 

Iron Mountain usually has a Head Cook for over all, a Cook for the Breakfasts and a Cook for the Royal Luncheon. 

The budget is usually a dollar per head for breakfast, 6-7 dollars per head for Feast, and the Royal Luncheon is a separate line item in the budget, usually about 40 to 50 dollars, depending on who is Royal at the time, and their dietary needs. 
Each Cook will also have their own staff, to ensure that no one gets too over-worked, unless it is their choice. But usually, the next staff will shoo out the previous with orders to go take a walk, watch the fighting, swing on the swing set or go back to bed. An overworked staff is no good to anyone, and a safety hazard to themselves. 

Helen




-----Original Message-----
From: PKSARGE at aol.com
To: sca-cooks at lists.ansteorra.org
Sent: Tue, 19 Feb 2008 11:47 am
Subject: Re: [Sca-cooks] Feast costs/budgets




Concerning the cost for feast:  I find it reveling that the same folks who 
often quibble at the cost of a multi course, well prepared meal, usually with 
entertainment, will soon after leaving the site stop for lunch at a chain 
restaurant (i.e. Denny's or Cracker Barrel) and spend two or three times what 
they 
spent on feast.
 
I have done a couple of small feasts (80-120) and  helped keep the cost down 
by using some of the following:
    1. Talking with the manager of the meat department at my favorite store 
and ordering in advance.
    2. Shopping "specials", 2 for 1 and seasonal close-outs (lamb after 
Easter)
    3. Soliciting donations of game or fish. (give recognition to donors and 
others often step-up)
    4. Purchase in-season fresh fruit and vegetables directly from local 
farmers.  
    
If the groups we are working with are unwilling to increase fees for feast to 
cover the costs then we have an ethical obligation to inform them that 
quality and quantity will suffer. (you get what you pay for)
 
 
On another but related topic. The first feast I did on my own I had done all 
the research, planning and most of the purchasing (using up most of the 
budget) when I was informed, the weekend before the event, that I was also 
expected 
to prepare breakfast for Saturday and Sunday, all out of the same budget. When 
I questioned this I was informed that it was a standard expectation in our 
Kingdom (Meridies). I satisfied this commitment but it was an extremely long day 

and if not for a very dedicated staff feast would have suffered. I have done 
a couple of more small feasts since then and have made accommodations for 
breakfast. Is this a standard practice throughout the SCA? I find that this 
really 
impacts my focus on feast and would like to find some way to pass on 
breakfeast. Should I consider a written contract that specifies my "services" 
for for 
feast? 
 
Mykael Halfdan
AKA Dennis Olson
Shire of Thorngill
Kingdom of Meridies 




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