Cheyenne Little Theatre Players Dinner Theatre

In preparation for The Cheyenne Little Theatre Players 93rd season, CLTP is seeking a caterer to cater all the dinner theatre productions this upcoming year.

We do not have onsite kitchen facilities.

This year we plan to have three dinner theatre productions: one possible in September, one in December, and one in March. The fall and spring productions will have dinner theater at the three Saturday performances during the run of the show, with an average of 50-70 dinners needed per Saturday. The December production will have dinner theater at the first Saturday evening and the two following Fridays and Saturdays for a total of five dinner theater shows, with around 80-120 meals per show.

For dinner theater menu, we usually have rolls and butter on the tables and start with salad with a choice of dressing. We then offer diners a choice of three entrees, two meat entrees and one vegetarian entrée, with a side dish. For dessert, we have offered two different dessert options. We are open to amendments of this format. Some past dinners have included chicken cordon bleu with rice pilaf, roast beef, mashed potatoes and mixed vegetables, pesto angel hair pasta.

We take food orders at the theatre and give our caterer a preliminary food count a week out from the performance date. We give them a final count 3 days before the event, but it usually changes by fewer than 10 orders overall from the preliminary count.

Please note: We do have patrons with allergies. Please let us know if you are willing to make adjustments to accommodate these patrons. We would notify you in advance of any allergies.

Bid proposals should include a per plate estimate and a sample menu. We are looking for an approximate per plate cost of $20-$26, including food, labor, and profit.

Bids may be submitted through March 22 at 5:00 p.m.

We will award the contract by April 1st.

Please send questions or bids to cltpinfo@cheyennelittletheatre.org.