[Sca-cooks] Adjusting your Feast budget for Comps

[Deborah Hammons]

I wish I had negotiated this one.  I was asked to cook, and after thinking a
day, said yes.  The event steward was waiting to hear what was going on with
the financials from Kingdom, because she had found a site, and needed the
deposits, etc.  In the beginning, she thought cooking for 300 was the plan.
 Well, the hall only seats 250, and that is in presentation mode.  The write
up says  I will feed 250 or how ever many paid reservations I have up to
that number by May 1.  I told them I needed $5 a head, and they delivered me
a check for $750 which covers feeding 150.  I think that is probably more
realistic.  I am assuming the feast will be break even, and they are making
any money they might expect from the site fees.  I am taking notes, just in
case the incoming Crown thinks this kind of event is still a good idea.

Aldyth

On Mon, Apr 18, 2011 at 2:07 PM, Cat . <tgrcat2001 at yahoo.com> wrote:

> Wow  ~.~
>
> When I negotiate a feast I always include/clarify the following details
> before
> agreeing (or walking away):
>
> How many feasts total am I expected to cook (and what theme is there for
> the
> event/meal)
>
> What is being charged per head for adults (is there a price break for kids
> and
> how many do you expect)
>
> How many comps are expected
>
> My FINAL total actual budget amount to create the number of feasts stated
> above.
>
> And I always confirm these numbers in writing – either with a written bid
> or via
> email with the autocrat or person in charge of budget) before starting
> shopping.  I can take vacation days to shop and cook, but need to be sure
> any
> actual money I spend will NOT be coming out of my personal pocket.
>
> So for a crown tourney I would expect 17 comps (6 landed Barons, 7 landed
> Baronesses, 1 each King, Queen, Prince and Princess)
>
>
> If they are charging  $5 for adult feast and want 100 total then I would
> confirm
> an expected budget of $407.50 (assuming 17 comps. 80 adults, and 3 kids at
> $2.50
> instead of $5, and aim to spend $350-375 – leaving myself a little oops
> room.)
> As a note, I will look at the reservations received by the deadline, add
> 10-20%
> to be sold at the door, and adjust the total feasts (and expected budget)
> to
> that amount.
>
>
> So far that has worked reasonably well.
> In Service
> Gwen Cat
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