Hello all, just starting out catering I would like an opinion from you more experienced at this. For those who don't know, I am starting a BBQ catering business this spring and just about have everything in place. I am doing a quote for a wedding rehersal dinner and they want beef brisket and pulled pork to serv 50 people. I am looking at cooking 5 butts 7lbs each for 35llbs of raw pork. For brisket I am looking at 3 whole packers 13lbs each for 39lbs of raw product.
Question 1 Am I going overboard on meats, not enough or just right?
Question 2 Is there a standard to use when serving multiple meats? Say X of each meat for two meats and x of each meat for three meats.
I want to have the proper amount of meat so as not to have way too much left over and the client think they paid too much because I cooked way too much but also for everyone to have a choice at the buffet.
Question 1 Am I going overboard on meats, not enough or just right?
Question 2 Is there a standard to use when serving multiple meats? Say X of each meat for two meats and x of each meat for three meats.
I want to have the proper amount of meat so as not to have way too much left over and the client think they paid too much because I cooked way too much but also for everyone to have a choice at the buffet.