In Feburary 2016 24,
Remove bulky furniture and clutter from all the rooms of your house and put them into the garage, basement, storage closet or laundry room. Keep your living room and all walking areas of your home clear and clutter free.
Remove books from your bookshelves and set up the bar on the freed shelves.
Designate one spare bedroom as the official coatroom for the party. As guests arrive, make sure the first thing they do is drop off their bulky jackets, coats and bags in that room.
On the day of the party, adjust the room temperature. If you’re using the air conditioner, turn it on before guests arrive so that your house feels a little cold. If you are using the heater, make sure the temperature is a little lower than it normally is. Once guests arrive, the temperature will warm rapidly.
Serve dinner buffet style. Set up the food on the dining room table, along kitchen counters and on larger cabinets and shelves in other areas of the house. Serve a menu that is easy for people to eat whether they are standing or balancing their plates on their laps.
Be sure to cook in advance so that you have time to clean and clear the kitchen before guests arrive. This will prevent traffic congestion.
In Feburary 2016 24,
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Mittwoch, 24. Februar 2016
Donnerstag, 11. Februar 2016
How to Estimate a Spaghetti Dinner FundraiserIn Feburary 2016 11,
In Feburary 2016 11,
Set a fundraising goal. Whether the event is for charity or to raise money for new team uniforms, you need to have an idea of your fundraising objective. Set a realistic, achievable goal. Make sure that the goal is flexible because you might have to amend the number once you figure out how much supplies cost.
Select a venue. To maximize profits, try to pick a place that is free of charge. Check with your local church or school to see if you can use a spare room or cafeteria. If it's a small fundraiser, you can possibly use someone's house. For venues that charge, ask when payment is due. If you have to put down a nonrefundable deposit to secure the space, you must be comfortable taking a financial risk in the event you do not sell enough tickets.
Estimate attendance. Once your venue is chosen, you will have a clearer picture of how many tickets you can sell. Figure out how many people can comfortably sit and eat in the space. Do not plan on overbooking to make extra money.
Price supplies. For the menu, plan on serving a simple salad, garlic bread and spaghetti with or without meat. For the pasta, plan on the typical serving of 4 oz. per person, or 1 lb. per four people. One jar of sauce is generally needed for every pound of pasta. Plan on 1 cup of salad and two slices of bread per person. For drinks, you can serve water, iced tea or soda. To be safe, plan on everyone drinking at least two servings, or 16 oz.
Calculate cost. Once you have priced how much it will cost to feed your estimated number of guests, add any applicable venue fees. Add this total cost to your fundraising goal and then divide by the number of guests. This will be your ticket price. If the ticket price seems unreasonably high, then you can buy cheaper brands of food, select another venue or amend your goal.
In Feburary 2016 11,
Set a fundraising goal. Whether the event is for charity or to raise money for new team uniforms, you need to have an idea of your fundraising objective. Set a realistic, achievable goal. Make sure that the goal is flexible because you might have to amend the number once you figure out how much supplies cost.
Select a venue. To maximize profits, try to pick a place that is free of charge. Check with your local church or school to see if you can use a spare room or cafeteria. If it's a small fundraiser, you can possibly use someone's house. For venues that charge, ask when payment is due. If you have to put down a nonrefundable deposit to secure the space, you must be comfortable taking a financial risk in the event you do not sell enough tickets.
Estimate attendance. Once your venue is chosen, you will have a clearer picture of how many tickets you can sell. Figure out how many people can comfortably sit and eat in the space. Do not plan on overbooking to make extra money.
Price supplies. For the menu, plan on serving a simple salad, garlic bread and spaghetti with or without meat. For the pasta, plan on the typical serving of 4 oz. per person, or 1 lb. per four people. One jar of sauce is generally needed for every pound of pasta. Plan on 1 cup of salad and two slices of bread per person. For drinks, you can serve water, iced tea or soda. To be safe, plan on everyone drinking at least two servings, or 16 oz.
Calculate cost. Once you have priced how much it will cost to feed your estimated number of guests, add any applicable venue fees. Add this total cost to your fundraising goal and then divide by the number of guests. This will be your ticket price. If the ticket price seems unreasonably high, then you can buy cheaper brands of food, select another venue or amend your goal.
In Feburary 2016 11,
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