Second:  When will dinner be served?  Before the show?  Intermission?  Dinner before and dessert at intermission?  And what will you eat?  How many options will you have (we typically have  steak, chicken and vegetarian options available).  Who will prepare the dinner and where will it be served (do you serve them in their seats, or serve them in a second location and have them move to the performance area)?  Will you allow people to come for the show only?  How will the prices for these tickets break-down?

 

Is the area available for rehearsals?  Or will you have to have rehearsal somewhere else until the final week(s)?  If you are using something other than a theater (a restaurant or country club, for example), where will your backstage area be set?  Props?  Costumes?  Makeup?  Bathrooms for actors and crew?  Will you be allowed to have keys to get in during non-open hours?  How will the restaurant be paid for their food?  Is there enough parking?  Will non-spectators be allowed in the restaurant while the show is being put on, and how will they be separated?  Noise control?

 

 

Good luck!  Wish you a fantastic run!