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-   Catering, Food Handling and Awareness (http://www.bbq-brethren.com/forum/forumdisplay.php?f=30)
-   -   prices (http://www.bbq-brethren.com/forum/showthread.php?t=65244)

dreed 07-15-2009 10:49 AM

prices
 
I am one that will pass up any job that people don't want to pay. Nor do I like Pi%^ing matches over pennies, I would rather pass it up.
With that being said, I have a possible gig for 60 people. But I want to make sure the pricing will cover expenditure. ( my cost kept around 30%). I have done svery little catering but nothing with smoked products.
I am working up a quote for pulled pork and sliced brisket, baked beans and cornbread souflee'
I do have an account at a Rest depot, so bulk is not a problem. It will be buffet. the job is Located in North Jersey.

Also what is the best approach on pre-cooking the meat and just throwing it on the smoker for ambiance at the site.

Thanks all

jbrink01 07-15-2009 10:52 AM

The below includes tea and lemonade.

25 – 50 50 – 75 75 – 100 100 – 150 150 – 200 200+
Pick any 2 Entrée , any 3 Sides.
$15.79 $12.34 $11.14 $10.52 $9.13 $8.76

Neil 07-15-2009 03:40 PM

If I'm going to be there putting on a "show", nothing less than $1000 net. If it's a drop off or pick up then I price it by the pound.

big brother smoke 07-15-2009 05:08 PM

I charge $16.99 for similar meals!

dreed 07-16-2009 02:43 PM

Thanks all.

dreed 07-17-2009 05:35 PM

I got 15.00 per person, 60 heads,
brisket, pulled pork and two sides.

nicerackbbqteam 07-18-2009 01:47 AM

Quote:

Originally Posted by Neil (Post 973584)
If I'm going to be there putting on a "show", nothing less than $1000 net. If it's a drop off or pick up then I price it by the pound.

how do you price per pound... sorry for a dumb question but im new to the biz

Neil 07-18-2009 06:48 AM

Quote:

Originally Posted by nicerackbbqteam (Post 975538)
how do you price per pound... sorry for a dumb question but im new to the biz

I charge $10-$15/lb. for pulled pork and $15 for brisket. Ribs are by the rack, $18 for St. Louis spares and $22 for B-Backs. Sides are by the pan.


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