-   Catering, Vending and Cooking For The Masses. (
-   -   pricing (

rowdycowboy 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?

Bbq Bubba 10-26-2011 05:27 AM

Cooked weight.

bobaftt 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...

rowdycowboy 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

southernstyle 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

rowdycowboy 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.

smokainmuskoka 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.

southernsmoker 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..

PorkQPine 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.?

rowdycowboy 10-27-2011 12:05 PM

Putting n tind and wrapping it. They are picking up and they r getting the buns.

SouthernMagicBBQ 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.

chachahut 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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