We are undergoing renovation at the country club I work at. Fortunately, we have a portable kitchen to work out of while the construction is going on so I was able to keep core staff members. One of my tasks during renovation is to review and revise our banquet and catering options. We offer two main categories of banquets: Member functions and outside/guest functions (i.e. weddings, sweet 16, etc...). We do roughly 75% member functions and 25% outside functions. The average member demographic is 65 year old middle class couples. We are located in central Florida. Here are my questions: -Do I offer everything ala carte with individual pricing, or do I offer preset packages with entrees and sides to choose from at set prices? -If I go ala carte, do I then offer themed buffets as well? -Does anyone have key banquet cook SOP's that they would like to share? -What are the responsibilities of your Banquet Captain? -Do you network with other professionals such as photographers or DJs? -If any of you work the country club scene what are your targeted food costs for members vs. general public? Thanks so much for your help!