The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Catering, Vending and Cooking For The Masses. (http://www.bbq-brethren.com/forum/forumdisplay.php?f=62)
-   -   pricing (http://www.bbq-brethren.com/forum/showthread.php?t=118997)

rowdycowboy 10-25-2011 08:19 PM

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?

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.


All times are GMT -5. The time now is 11:24 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.