How would you suggest we run a Fish Fry fundraiser?

Question

We will be having it in a building with tables so people can sit. Should we do buffet style or should we have waiters? What would we serve with it? What should be the cost per plate? Any good recipes for fish?

Answer 1

Well you should go with Buffet style unless you can get up to 8 volunteer waiters working the whole time, otherwise you would fall behind on service. Common sides served with fried fish are Macaroni and cheese (best made in bulk, check your local bulk grocery store for supplies) coleslaw, french fries (you are using a fryer anyway) and applesauce. You should offer baked fish as a healthy alternative, and even some cheese pizza for those who don't want fish but came with friends. The cost per plate should be a minimal profit, around 20 cents profit per plate. This will get you more people and the goal of a fundraiser is to get the people there, then ask for donations. If you want to go with a different approach, then charge more for plate, (up to a $1.50 profit) just make sure it doesn't seem overpriced. Typically you want to keep a fish fry simple, you can order pre-battered fried fish.

Answer 2

go buffet style, then charge by the pound you make good money ....depends on the meal....chicken  beef, fish, poultry, pork then sides, then corn bread or bread

Answer 3

In addition to what was previously suggested, make sure that you fry the french fries in their own fryer.  You don't want the french fries tasting like fish.

You could also do hush puppies as a side.

I would suggest having a "pre-sale" of tickets that are $1.00 less than what the price at the door will be.  This way you will get an idea of the amount of people to buy for, and you have cash to buy supplies.  Plus you have the commitment of attendance.  Some of those people won't show up, but there will be more at the door also.  You could estimate that the amount of pre-sales are 75% of your total sales.

Offer a plate of a set amount for the set price, and then price extras (an additinal pice of fish, extra fries, etc.) separately.  

The way to ensure your profit is to make sure that specific amounts are provided for each price.  Make sure you get the correct utensils for serving - an ice cream scoop that measures 1/2 cup for the cole slaw, for example, and make sure your volunteers understand that giving extra cuts into the profit of the fundraiser.

When costing the plate, figure out what you are going to serve, and then calculate the food cost.  Then you can decide how much profit you want.  But don't forget to include the cost of EVERYTHING - food, plate, napkin, utensils, condiments.  Also, factor in any equipment you need to rent.  

Many restaurants calculate the cost of the food and then make that 30% of the selling price.  So, if the cost of the basic plate will run you $2.50, divide that by 30%, and your cost per plate would be $4.20.

Also, when asking for donations, you could run a 50/50 raffle - 50% of the amount of money taken in goes to the winner, and 50% to the organization.