[Sca-cooks] Adjusting your Feast budget for Comps

Ginny Beatty ginbeatty at gmail.com
Mon Apr 18 13:09:49 PDT 2011


In my budgets Comps for head table and servers are built into my
budgets and that's agreed with the autocrat and exchequer. I base the
budget on the paid diners. In this case, I plan for feeding 100, 80
paid. 20 of which are head table/servers.
Say ticket price might be $10 and I keep the food costs to at least
hopefully $8/person. I don't plan on a huge profit, as feast price
only covers feast.

Madhavi, as far as supplementing your budget out of your own pocket,
that's a slippery slope. I certainly would not want it to become a
habit. Is there a patron or benefactor who could help you out? Other
options include prioritizing the menu (what can be cut out and still
stay under budget) Or, could  you go back to the group, saying hey, X
reason is affecting the budget for St. George's Faire, so may I
request an increase in funding?
Just some ideas...
Gwyneth
Midrealm



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