Hi, (really just commenting on the food aspect here...)
On Montag, 18. Februar 2013, Giacomo Catenazzi wrote:
> OTOH I would try to force two different food prices: early booked, and
> (limited availability) of late booked food.
why??? really, on what basis would you do this and what would be the
advantage/benefit of this?
> I don't think we are able
> not to have such late booked food, but we should really try hard to
> force people to book food earlier. Note: I think now we should only find
> the prices of early booked food (which go to registration). Later with
> Le Camp we can discuss how flexible we are and set a price.
When we spoke with le camp management and the cook himself the following
seemed like a useful way of dealing with food numbers: we tell them a.) very
rough numbers a month in advance, b.) almost final numbers a week (or 2) in
advance and c.) really final numbers a day in advance.
We pay what we use.
cheers,
Holger
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