I just sat through an interesting client metting where they would like a brunch for 25-30 adults...a birthday party that starts at 11:30 am...They want me to cook at their home...menu is omelet station, beef tenderloin with a couple of sauces, biscuits, muffins, rolls, bacon, sausage, 2 green salads, 2 apps, fruit platter ...the 2 cakes and individual fruit tarts....coffee juices etc...I plan on prepping 5am the day of and possible doing the majority of the work prior to showing up....this is an interesting hitch. Normally I have the prep included in the food cost. Labor is what happens at the party...Well now my kitchen has moved to their kitchen adn I am hauling more in and out and working in a foreign space. The contract went out, but I am inclined to increase the labor because of the extra time at their house actually cooking. SOOOO buffet with mid-40 year olds....how much bacon and beef tenderloin would you have? pre cut but on a buffet not served.