Catering a 'wedding' -- Uh oh !!

13 years ago

Well, I guess I cooked a little too yummy at DH's retirement party (remember he thought the menu wasn't "manly" enough, ha ha).

Anyway, one of our friends wants me to cater her daughter's upcoming re-commitment vows and there will be around 10 to 12 people in attendance, at our friend's home.

Cake, beverages, linens, table settings will be provided by the bride's family.

They're thinking an afternoon ceremony in August, and having "cool" foods because it's sooooo darn hot in August! Some guests are vegetarians, and some are flexi-tarians (vegetarians half the time).

Here's what I'm thinking:

Seasonal mixed fresh fruit salad drizzled with honey

Chilled tabouleh or couscous salad with roasted veggies

Chinese Chicken Salad

Mixed Greens with Hearts of Palm Salad, Candied Pecans & Cranberries

Pasta Primavera with a light vinaigrette

Do I have too many items?

How do you figure out the amount of food to make? Right now, knowing nothing, I think if I make a "batch" of each item, there will be plenty for 10 to 12 folks, and some leftover too.

I also need help in figuring out what the heck to charge them, so I can write up a contract (I could use some input on that too, if anyone might want to share).

Thanks for any help you can give me!

Smiles,

Sooz

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Comments (9)

fearlessem
13 years ago
Sooz -- I think your menu sounds just perfect -- like not too much and not too little. And afraid I'm totally stumped on what to charge as well...You might want to start by figuring out what your costs for ingredients will be, and then thinking through an estimate of how long it will take you to make all this and paying yourself a healthy hourly wage...

Glad to hear the food at the retirement party was so well received!

Emily
Bumblebeez SC Zone 7
13 years ago
I would cut one of the salads -probably the couscous one- and add a cheese platter and some good bread. But I still think it sounds great!
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lindac
13 years ago
I agree with beez.
Putting it in plain words, you have fruit, veggies, 2 pasat salads and a chicken and veggie salad.....for 10 to 12people. Cut out one of the pasta salads and add some bread and a cheese platter.
As how to figure amounts...figure 3oz of chicken each and make your chicken salad for those amounts.
For the fruit....lots! I find that people will pretty well eat fresh fruit which has been cut up until it's gone. I would figure 1 1/4 cups per person.
And I would make 2/3cups of pasta per person and the veggi es added to that.
Linda C
spacific
13 years ago
I too would cut out one salad. Are any of the guests full-time meat eaters? If so, maybe replace the chinese chicken salad with chicken satay or other type of kebob. Or maybe grilled shrimp with a mango marinade. Or maybe chilled poached salmon. At our parties where we have lots of vegetarians (as well as "manly" meat eaters), both groups appreciate that they can easily see where the meat is.
teresa_nc7
13 years ago
It is helpful to add on to the quantity of each dish about 10-20% so that you know you have enough for generous portions. My caterers for the office do this and then I add on 2 extra people for a small group and up to 10 extra people for up to 100.

We had breakfast here for 30 this morning and she had 34 pieces of vegetable quiche casserole, a large platter of fresh cut fruit, ham biscuits, cranberry bran muffins, 3 kinds of juice, coffee and tea. It was all delicious and very well received.

I would delete either the couscous or the pasta primavera and add the grilled chicken kabobs, shrimp or poached salmon.
Bumblebeez SC Zone 7
13 years ago
I think you need more meat too as teresa mentions. Unless nearly everyone is a vegetarian the menu is geared too much towards them.
annie1992
13 years ago
I agree, I'd ditch either the couscous or the pasta and add a "meaty" selection. Since you have chicken I'd lean toward a grilled shrimp skewer type thing.

I also agree that you have to determine your cost, and your time, and make sure you're actually making money on the deal, although if they are friends you might want to use that factor to determine your hourly wage. I think most of us underestimate our worth.

Annie
claire_de_luna
13 years ago
Usually, taking your food/supplies/gas costs and multiplying 3 times the amount will cover your labor and make it worth your while. (This is just a general rule of thumb, so take it for what it's worth.) Congratulations on ''cooking so yummy'' that others want your talents!
sooz
Original Author
13 years ago
Thanks, everyone!!!! I really appreciate all of (((((you))))) and the information and input you've shared!

Woo hoo!
Smiles,
Sooz

Catering a 'wedding' -- Uh oh !!

Comments (9)

fearlessem

Bumblebeez SC Zone 7

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Catering a 'wedding' -- Uh oh !!

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