Need Guidance as far as pricing
I was asked to price cooking for 285 adults, but in three shifts. I have never done this in 3 shifts.
The menu is chicken leg quarters, baken beans, and potato salad with a roll and drink. I was going to keep it simple on the drink and just have bottled water.
They want me to serve 100 between 10:30 and 1pm.
Next 100 between 5:30pm and 7:30pm.
Then the remaining 85 between midnight to 2am.
That means cooking the chicken in 3 shifts and keeping the fire going a whopping 18 hours. Also cooking the beans for 3 serving times as well as the potato salad. they only want 1 leg quarter per serving.
I was going to price it at $9.00 per plate, but with the work involved it seems low due to being there 18 hours.
Help I need input please. Most of the caterers told them to pick up and self serve. That way the food warming is on them.....