Occasion: Wedding reception.
Audience size discussed: “up to” 150 guests.
Two distinct self-serve buffet lines were offered:
Taco Bar
Serving size: 3 tacos per person.
Price: \$10.99 per person.
Fajita Bar
Price: \$13.99 per person.
All packages automatically include, at no additional charge (“for free”):
Salsas (transcript pronounces “sausage” twice, but conversational context implies assorted salsas).
Toppings (likely lettuce, cheese, pico de gallo, sour cream, etc.; unspecified in the transcript but customary for taco/fajita service).
Chips (presumably tortilla chips).
Delivery model: “Drop off the food and go.”
Caterer will deliver the food to the wedding site.
Setup / teardown: Not provided. Client must handle table arrangement, buffet layout, cleanup, and removal.
Pickup of equipment: Caterer will later return to pick up their service ware (“you attach a pickup”).
Implies the client must keep chafers, pans, or disposable racks safe until retrieval.
The caterer affirmed that either food bar can accommodate as many as 150 guests.
Formula for buffet cost: \text{Total Cost}= (\text{Per-Person Price}) \times (\text{Guest Count})
Example with full capacity (150 guests):
Taco Bar → 150 \times 10.99 = 1{,}648.50
Fajita Bar → 150 \times 13.99 = 2{,}098.50
Difference: 2{,}098.50 - 1{,}648.50 = 450.00
The fajita option costs \approx 27.3\% more than the taco bar.
Exact list of included toppings and salsa varieties.
Equipment deposit requirements or replacement fees.
Time window for drop-off and pickup.
Method of keeping food hot (chafing fuel, electric warmers) and duration of heat retention.
Availability of vegetarian, vegan, or gluten-free modifications.
Payment schedule and cancellation policy.