Pricing Multiple Meats when Catering
OK, One meat is easy to figure out when catering. Pricing multiple meats is not that hard either. My trouble is, how much of each meat do I cook? Let's say I have a catering job for 85 people. Let's say they pick chicken and brisket for the meats. Do I cook enough chicken for 85 AND enough brisket for 85? What's the general rule on this? How do you split it up? I know you veterans will have some valuable input. Thanks in advance!