Catering Questions

To clarify the macaroni question, who is serving it? Do you control how much each person gets, or do they scoop it out themselves?

I'd be between 112oz - 128oz of dry elbow macaroni noodles for 100.

Between 6 and 9lbs of dry elbows for most dishes. I charge labor fees for travel based on the distance and specifics of the job. So if I traveled 2 hours for a job with 3 staff I'd bill $30hr per staff member one way for travel time and more if I'm hauling tons of equipment. I pay my staff for travel one way.

My regular batch of mac & cheese yields about 50 six ounce servings. I use about eight cups of dry mac noodles for that.

Generally I don't take jobs that are out of my area, just because the logistics are a pain in the rear. I'd base it off what they wanted for food and how much of a pain it would be to transport and maintain safe temperatures. It would be a number that was completely made up.

Anything over 40mi, $3/mile one way, plus any labor costs