I finally got back my catering proposal from the only caterer that will work under a 5K FB minimum. I've worked in catering for nearly 10 years, I feel in some ways I can be a little hands on but we're also trying to save on cost so it helps to know the jargon and hidden fees..but
We're only having 30 people and he priced out a bartender plus barback (beer, wine and 2 signature cocktails), catering events manager, on site chef, and 3 full service personnel (over $1500 for all staff and their bartender and barback costs more than the manager & chef). We're having a simple cocktail hour with 3 options and buffet dinner, a stationary desserts table that we're providing from a different company, and a stationary fruit and cheese station.
Am I doing the math wrong or did he include way too many staff for our event?
I would think remove the barback one of the personnel.
We have our own day-of-events coordinator there for the day as well and splurged for her to do the full set up and break down of the event - which wasn't much more and worth the removal of the hassle for us - and she takes over a month before so she could coordinate everything with the catering company.
