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| Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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07-28-2010, 08:13 PM
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#1 |
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is One Chatty Farker
Join Date: 10-16-08
Location: Fairfield, Virginia
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How far ahead do you book events?
I have people inquiring about events for next summer, I usually get a signed contract and a $250 to reserve a date. This is my first year and I am booked the rest of the summer but with people wanting to reserve us for next year I am not sure how to handle it. I am thinking it is too early to quote something so I wondered how others handle this.
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07-28-2010, 08:18 PM
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#2 |
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Full Fledged Farker
  
Join Date: 11-01-09
Location: West Des Moines, IA
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Nice problem to have. The first issue that comes to mind is who the hell knows what meat prices might be next summer!?! Could you work out something where $250 reserves the date with maybe a ballpark estimate, then a firm quote 60 to 90 days in advance?
__________________
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 |
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