View Full Version : How much should I charge for cooking Chichen
10-31-2013, 02:36 PM
I have to give a estimate to cook 200 chicken halves. The customer is going to provide the chicken.
How much should we charge?
We have to supply rub and sauce.
10-31-2013, 07:12 PM
How are you cooking them? How much time will you have into it? Assuming reverse flow cooker will be used, so I would also figure in fuel.
Off the top of my head, with no costs figured in, I would place it at $2 a chicken half.
10-31-2013, 08:42 PM
I would really be careful on this. Do you know that the customer has room to safely store the chickens until they are to be cooked. You don't want some mistake they made coming back on you. If possible get them to pay for the chicken and you pick them up and store them until you cook them.
10-31-2013, 08:46 PM
I agree. I would not want the risk of getting people sick, from not controlling the raw meat.
10-31-2013, 09:11 PM
I am doing it for a chicken supply company. The process chicken for a lot of big named company's. So I am not worried about that. I am just worried about not charging to much. Plus I really don't want to under cut myself.
11-01-2013, 07:36 AM
I agree with Pyle and layne. Just because your client is "in the business" does not guarantee that they will handle the meat properly and therefore does not relieve you of liability if people contract a foodborne illness.
1) Check with your insurance provider to ensure that this type of practice does not void your coverage.
2) If you choose to accept the supplied meat product include a Release of Liability form, along with your contract, for signature by the client.
As to pricing, total up your complete COGS (cost of goods sold) and multiply by 3 to obtain your retail quote. This amount does not include any incidental charges such as delivery, labor for servers, consumables (plates, napkins.......), etc. These would all be listed separately on your contract.
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