Is this a reasonable price?

losingpatience

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Hollie84

We get 65 people in our buffet,we have paid an extra £50 for 5 people so we cater for 70 but we have 80-85 people for the evening but after the day guests have a 3 course meal how many are going to want to eat?? plus it depends on how much buffet food per person which out hotel said enough so thats why we arnt going OTT.we have added nuts and crisps on which is £3 a bowl for each so have had 4 of each as she said the bowls are reasonable

LEJC

What you have to consider is that the original buffet...or at least the bits you have said about are finger foods that dont necessarily need a knive and fork or cutlery...but in asking for the chili/rice option you are actually adding substantially to the catering and changing it a little from small finger food to something that at least requires a fork....

You could perhaps ask how much it would be to add additional finger food as this may have a slightly different costing than the chilli/rice...however its unlikely to reduce the cost by much so its probably better to go with something substantial that you want...personally I dont think thats bad if they are prepared to offer a chilli option for that price per person..I assume that you could infact order just 30 portions or a reduced amount incase everyone doesnt want it?

Its quite a nice selection that you already have...so it may be worthwhile asking what in total is allocated to a serving..ie is it one sandwich...2 wedges...etc and see if you can get a better idea of portion size that way ...you may find that you really dont actually need the chilli....

Kittendreich

At our venue it was actually cheaper to have hot 'fork' food (i.e. veggie pasta dish, stovies etc) with some salad & bread & butter than a buffet (sandwiches, savouries etc). It is much less last minute work for the staff as a large dish can be prepared in advance and heated up when required rather than needing to make hundereds of individual things and plating them up near the time of the buffet. As well as being cheaper I also thought it seemed much more substantial as those coming in the evening got a hot meal as well, but there was the salad option for the daytime guests who were still full...

Hadley1

Kittendreich wrote: »

At our venue it was actually cheaper to have hot 'fork' food (i.e. veggie pasta dish, stovies etc) with some salad & bread & butter than a buffet (sandwiches, savouries etc). It is much less last minute work for the staff as a large dish can be prepared in advance and heated up when required rather than needing to make hundereds of individual things and plating them up near the time of the buffet. As well as being cheaper I also thought it seemed much more substantial as those coming in the evening got a hot meal as well, but there was the salad option for the daytime guests who were still full...

Sorry - but can I ask what stovies are???:o

fawny

Hi,

At the last wedding we were at there was a 3 course hot meal served in the day & then a cold buffett was put on at night. Nearly everyone who had been there in the day were there at night with say an additional 20 night guests. They opened the buffet at about 8.30pm & I have to say more of it was been throw away at the end of the night. Most people who had been there in the day didn't want it, just picked at a few things & those who just came at night had eaten as it didn't start at 7.30pm. To me it was a total waste, I think the 5 options you have as standard sounds more than adequet. If it was me i'd just stick with that to be honest.

LEJC

Hadley1 wrote: »

Sorry - but can I ask what stovies are???:o

Stovies is a scottish potato dish...
http://www.scotlands-enchanting-kingdom.com/how-to-make-stovies.html

LEJC

Im reading the fact that he said you only need to cater for 80%of your guests to mean that the venue is taking into account that those who are there in the day may not eat their full allocation of food in the evening because they will still be full....

Something else to consider with the chilli if you wanted to reduce the portion number is to say that you have x number of vegetarians who therefore wont eat a meat chilli...
if you are also having any children as additional guests abouve your set amount make sure you advise the venue as they too may not be the same price and could be cheaper

It seems that the best thing to do would be meet with the co ordinator and discuss everything before you commit to paying for any extra food or guests