View Full Version : pricing
10-25-2011, 08:19 PM
When pricing pulled pork for catering and u charge by lb. Do u charge using the weights of ur butts or the weight of pork after cooked?
10-26-2011, 05:27 AM
10-26-2011, 09:52 AM
when we did the festival we did a sandwich, fries and slaw for 7.50. we got 15-18 sandwiches from each butt...
10-27-2011, 06:16 AM
Say i charge 10 dollar lb would that b what u charge for just preparing the pork or is that what u charge cooking and supplying meat,buns,sauce,and fixing everything
10-27-2011, 06:58 AM
always add enough in the price to teake care of the sauce buns etc. if they dont want them then good for you
10-27-2011, 08:27 AM
So just to give me an idea. If u were doing pulled pork for 25 and was providing pork,buns, sauce what would be a good price.
10-27-2011, 09:18 AM
Isn't retail pricing generally double what you, the caterer has paid for the supplies?
You also have to factor in your production time, travel, set-up/tear-down and staff(if any) as well as your skill and expertise should count for something.
10-27-2011, 09:53 AM
cooked weight and multiply your costs by 3, adjust if you'd like or need to as to region or competition..
10-27-2011, 11:33 AM
Need more information, are they picking up the product, are you delivering and how far, are you serving on a buffet line, etc.?
10-27-2011, 12:05 PM
Putting n tind and wrapping it. They are picking up and they r getting the buns.
11-16-2011, 02:35 PM
Take your meat cost, add $1-$3 to cover seasoning and incidentals, multiply by 3.
ie...$8 cost + $3 seasoning, sauce, buns and wrap X 3 = $33.
11-17-2011, 10:35 AM
Remember when figuring meat cost that there is a loss of weight in cooking. Conventional wisdom says 60% or so yield from raw to cooked. So if your cost raw is $1 your cooked cost is actually $1.66.
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