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Unread 05-18-2011, 02:46 PM   #10
neonlady
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Join Date: 10-26-08
Location: Gresham, OR
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Quote:
Originally Posted by jbrink01 View Post
I was faced with a similar dilemna from a repeat "real" bbq customer. I pre-grilled whole hog pork burgers and put on edge in pans to re-heat in my FEC500's and 3 door offset. We did hot dogs with them, beans, chips and cookies plus tea and lemonade. We did 1600 people in an afternoon. We used 7 people plus me. We had it nearly all ready ahead of time and essentially warmed and served on site. We charged right at $10 / head. Profit was in the 45% range after ALL costs.
Another questions, how does one figure the ratio of dogs to burgers at an event? Would you need to provide 100% of each? Say 600 people, then 600 dogs plus 600 burgers? (It doesn't seem right, but just for example sake...)
or would you figure a % of each? Say 60% Burgers and 60% dogs.
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