Fundraising
Fundraising Meal Information
Partner with SEI Catering to run a stress-free, high-profit fundraiser your community will love. We handle the cooking — you keep the profit.
How It Works
Our simple four-step process makes fundraising easy and profitable for any organization.
Choose Your Meal
Pick from our selection of crowd-pleasing menus designed to maximize your profit margins.
Sell Pre-Orders
Your organization sells meals in advance. No upfront costs — you only pay for what's been ordered.
We Handle the Cooking
SEI delivers, but your organization handles preparing and distributing takeout boxes to your community.
Keep the Profit
You pocket the difference between what you charged and our cost. The more you sell, the more you earn!
Sample Menu Ideas
Choose from our most popular fundraising menus. Minimum 150 meals per order. Pricing decreases at 500+ meals — the bigger your event, the better the margins!
Roast Beef Dinner
Roast Beef, Mashed Potatoes, Corn, Green Beans, Gravy, Roll & Butter and a Whoopie Pie
Suggested sell price: $16+
Interested in this meal for your fundraiser?
Pulled Pork Sandwich Meal
Pulled Pork, BBQ Sauce, Macaroni & Cheese, Baked Beans, Apple Sauce, Sandwich Roll, Whoopie Pie
Suggested sell price: $16+
Interested in this meal for your fundraiser?
Pit Chicken Dinner
Boneless Skinless Chicken Thigh, Gourmet Potatoes, Green Beans, Apple Sauce, Whoopie Pie, and Roll & Butter
Suggested sell price: 16+
Interested in this meal for your fundraiser?
Organization Responsibilities
Here's what your organization needs to handle at each stage of the fundraiser.
14–5 Weeks Before the Fundraiser
- Create, print, and begin selling tickets
21–1.5 Hours Before Serving
- Provide + Set up 3–4 eight-foot tables
- Assign volunteers to bag rolls before meals are picked up (SEI provides bags)
- Assign volunteers to place cold items into bags (number of volunteers needed will vary based on total sales)
330–45 Minutes Before Serving, assign volunteers to the following stations:
- Hot food servers - 1 volunteer per hot food item to dish out portions
- Container holders - 3 or more volunteers to hold to-go containers as they are filled
- Bag packers - 1–2 volunteers to place filled containers into bags at the end of the line
- Car runners - 3–4 volunteers to meet cars as they pull up and deliver orders
- Pan refiller - 1 volunteer to replace empty pans on the serving line from the hot box
Minimum number of helpers needed is 12. If sales are greater than 600 we recommend 2 lines to dish out food so helper number is about 25 and 8 foot tables is 6 or 7.
Let's Plan Your Fundraiser Together
Contact us today to learn more about pricing, meal options, and how to get your organization signed up. We're happy to answer any questions!