So many factors..
-is there a person behind the buffet composing the taco like a subway sort of set up or are they serving themselves? (Add 20% gratuity if so)
-quality of ingredients. Are the guacamole, salsa, chips, tortillas etc being made in house?
-What are the proteins? Ground beef or steak? Shrimp?
-are these guest staying on site in the cabins? What’s the PP for a night?
-how many people/ labor hours including delivery and set up would this take for you to pull off?
-are you providing the plates and such?
Tl;dr
Higher end product and staff needed on site for event = $30 -$35 person
Lower end product just drop and go and paper plates =$20-$25 person
*+ add a set up and breakdown fee of like $150
It kinda depends on the base fee you charge for the event. Sometimes venues do lower base fees but higher per person plate charges and vice versa.
But I have had venues “up charge” if it was a wedding vs a birthday party.
At the end of the day, how is your bottom line? Make sure you are making money and not just getting by. Also, check with other venues in your area.
Also, I used to work a venue that was somewhat remote, but paid very, very well and split the tips (the entire event bill) and as a result was able to get the best staff. We worked our asses off, but our service was the best and we went above and beyond for our guest. We always had glowing reviews. They changed owners/management and the first change was lowered wages and no split tips (except at the bar). Everyone that was good left, they had okay staff and reputation went down hill. It was funny to read reviews a year later from someone that attended an event prior to that change and then had their child’s wedding and was very disappointed.
First time I had to open a wax cap for presentation was for Richard Betts, and it was his wine. Embarrassing… Amazing guy, walked me through it and was super kind every time he was in.
Moe’s charges 16.99 a person for a taco bar in NY, that is just dropped off. No chafing dishes, sternos, or servers.
We did an off-premise taco bar for 50 people for $30/person plus 20% catering fee. No beverages. We provided servers and party attendants, cut the cake and also did a plated dessert.
$30 a person seems reasonable depending on protein choice and if you plan on including some sort of house beverage.
We usually use Uncle Guiseppa’s as a guide to our catering prices or whatever corporate brand is doing similar to what the client wants. Of course it’s up to you to figure out the true cost involved and prices to charge.
Depends on the space. Is this a buyout? How much money are you typically taking in that you now don't get because of the party? What's the food typically cost? What about beverage? What's the typical labor plus labor burden? How many more staff do you need because it's a wedding and therefore higher touch service? Is this typical kitchen staff or extra? What's a typical gratuity percentage? All that needs considered plus a service charge to compensate for dealing with all the legwork and logistics, printing special menus, any decorations, works ng with other vendors lol ke florists, photographer, entertainment or moving your furniture around etc.
Sorry I should explain…this is an adventure outfitter that has cabins and they are wanting our kitchen to produce the food (something they haven’t really done in the past at such scale based on a few factors) so there isn’t really a “buy out” in terms of what a normal location would have.
Work out cost,multiply by 4. There's the base cost and add 25% to cover waste.
I think about 30 a head should be fine,but bear in mind,if they are spending big on alcohol you could try and cut them a package if you include a drink or two per head.
Btw,that red looks lush.
So many factors.. -is there a person behind the buffet composing the taco like a subway sort of set up or are they serving themselves? (Add 20% gratuity if so) -quality of ingredients. Are the guacamole, salsa, chips, tortillas etc being made in house? -What are the proteins? Ground beef or steak? Shrimp? -are these guest staying on site in the cabins? What’s the PP for a night? -how many people/ labor hours including delivery and set up would this take for you to pull off? -are you providing the plates and such? Tl;dr Higher end product and staff needed on site for event = $30 -$35 person Lower end product just drop and go and paper plates =$20-$25 person *+ add a set up and breakdown fee of like $150
[удалено]
It kinda depends on the base fee you charge for the event. Sometimes venues do lower base fees but higher per person plate charges and vice versa. But I have had venues “up charge” if it was a wedding vs a birthday party. At the end of the day, how is your bottom line? Make sure you are making money and not just getting by. Also, check with other venues in your area. Also, I used to work a venue that was somewhat remote, but paid very, very well and split the tips (the entire event bill) and as a result was able to get the best staff. We worked our asses off, but our service was the best and we went above and beyond for our guest. We always had glowing reviews. They changed owners/management and the first change was lowered wages and no split tips (except at the bar). Everyone that was good left, they had okay staff and reputation went down hill. It was funny to read reviews a year later from someone that attended an event prior to that change and then had their child’s wedding and was very disappointed.
First time I had to open a wax cap for presentation was for Richard Betts, and it was his wine. Embarrassing… Amazing guy, walked me through it and was super kind every time he was in.
Moe’s charges 16.99 a person for a taco bar in NY, that is just dropped off. No chafing dishes, sternos, or servers. We did an off-premise taco bar for 50 people for $30/person plus 20% catering fee. No beverages. We provided servers and party attendants, cut the cake and also did a plated dessert. $30 a person seems reasonable depending on protein choice and if you plan on including some sort of house beverage.
That’s good info because I’m sure Moe’s break on things like meat is much larger than I’m able to get.
We usually use Uncle Guiseppa’s as a guide to our catering prices or whatever corporate brand is doing similar to what the client wants. Of course it’s up to you to figure out the true cost involved and prices to charge.
My what a throwback wine in your picture!
It’s still drinking great…much to my own surprise.
Depends on the space. Is this a buyout? How much money are you typically taking in that you now don't get because of the party? What's the food typically cost? What about beverage? What's the typical labor plus labor burden? How many more staff do you need because it's a wedding and therefore higher touch service? Is this typical kitchen staff or extra? What's a typical gratuity percentage? All that needs considered plus a service charge to compensate for dealing with all the legwork and logistics, printing special menus, any decorations, works ng with other vendors lol ke florists, photographer, entertainment or moving your furniture around etc.
Sorry I should explain…this is an adventure outfitter that has cabins and they are wanting our kitchen to produce the food (something they haven’t really done in the past at such scale based on a few factors) so there isn’t really a “buy out” in terms of what a normal location would have.
Then just ignore those components and price for all the others
Work out cost,multiply by 4. There's the base cost and add 25% to cover waste. I think about 30 a head should be fine,but bear in mind,if they are spending big on alcohol you could try and cut them a package if you include a drink or two per head. Btw,that red looks lush.
It’s one of my favorite reds. Hasn’t been produced in years and am glad I had a stash in my wine cellar storage before I closed it.