View Full Version : Catering Questions
12-29-2010, 08:47 PM
I've been asked to prepare pulled pork,brisket and sides for about 400 people. I'm going to chop the brisket and probably go heavier on the pulled pork,about 1/3 to 2/3. My question is, 1/2 an uncooked pound per person a good rule of thumb? On sides should I figure 5 oz? Should I take my food cost x3 to arrive at a per person cost? Thanks for all your help and input.
12-30-2010, 11:22 AM
Definitely food cost x3 for pricing. Make sure you're considering the cost of rubs & fuel in your food cost.
I generally consider 1/2 lb cooked meat per person unless it's sandwiches (1/3 lb). Depending on your yield, that'll be somewhere in the 1 pound uncooked range. I generally get around a 60% yield on pork & 55% on brisket (largely due to the trimming).
As to the sides, how many sides will there be? 5oz if one side is pretty decent, but if you're talking 3 or 4 sides, you're probably good in the 3-4oz range.
01-10-2011, 11:06 AM
Some more information will help in delivering solid answers for you:
1) Will alcohol be served? When you drink, you always want more food!
2) I agree on the sides: how many are you serving?
3) Are you assuming everyone will eat pork and brisket? If so, in equal portions / amounts?
4) Is this a buffet?
Happy to help out once we have a little more information.
Atlanta Caterer (http://www.lowcountrybbq.com/)
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