pricing
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?
|
Cooked weight.
|
when we did the festival we did a sandwich, fries and slaw for 7.50. we got 15-18 sandwiches from each butt...
|
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
|
always add enough in the price to teake care of the sauce buns etc. if they dont want them then good for you
|
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.
|
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. |
cooked weight and multiply your costs by 3, adjust if you'd like or need to as to region or competition..
|
Need more information, are they picking up the product, are you delivering and how far, are you serving on a buffet line, etc.?
|
Putting n tind and wrapping it. They are picking up and they r getting the buns.
|
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. |
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.
|
All times are GMT -5. The time now is 01:22 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.