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Old 08-05-2013, 08:09 PM   #2
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Join Date: 03-21-09
Location: Kansas

Originally Posted by smolderingbbq View Post
I have catered in the past for 200 people but this one is a little different. They want pulled pork, pulled chicken, spare ribs, buns and rice, three sauces, appetizer, fruit tray (watermelon seperate) 3 hours of service, sweet tea, unsweet tea and lemonade, pasta salad, slaw, garden salad (three dressings), potato salad. All in disposable pans. What are your thoughts on pricing this and any other insight that might help? Thanks!

This may sound oversimplified but calculate up your total costs (food, consumables, etc) and multiply by 3.

The most difficult part is deciding how much of each item to cook/prepare. We work these types of events off of a signed contract that details out portion size, number of portions, price of each, etc. This eliminates the guess work on your part and requires the customer to make the decision as to quantity.
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