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I finally have the chance to do a steak dinner for perhaps 400 people. The problem is that it's a findraiser. They want to charge $100/plate while they want their food budget to be less than $15/plate. Service is buffet style and they provide serving volunteers to help.
I suggested sirloin (11oz cuts) with bacon sauteed green beans, garlic roasted red potatoes, tossed salad, and dinner rolls. Nice chinet plates and heavy plasticware to use. They provide drinks.
Frankly I'm torn. If I paid $100 I'd want something better than sirloin (even at a fundraiser), but the catering cost of beef is high and I really can't afford to do this for nothing.
I could do it with ribeye, but at nearly 3x the raw cost, I'm back to doing a LOT of work and spending a LOT of time for little payback and small chance of additional business for this type of meal.
I'd like to do any steak smoked on pit first and then charred off on the grill. But the more this event costs the less motivated I am to do it in style.
The forum is good for a reality check, please give me one! is sirloin a copout? or maintain good margin and quality and pass on the chance if they don't see that?
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