I think you could make quite a bit from this job. If you have priced the menu at 3x food costs, you should be pocketing at least $3.00 per plate. (1/3 for food, 1/3 for supplies and labor, 1/3 profit) That's $855. In addition to the $9.00 per plate I charge for serving line setup, buffet line attendants, and on-site cooking if requested. With an assistant, I think you could make $1,000 on this deal with the additional service charges. It's a long day, but well worth it in my opinion. I'd take on something like this, but I like a challenge.
Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD.
"Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law