ok. So i've put some thought into this for you. I think 3-4 wings a person is more then sufficient. UNLESS there's a lot of heavy wing eaters there. So the big party wings usually run about 7-8 pieces a pound. So, right around 50lbs SHOULD be sufficient.
Here's the problem with catering when you don't have a restaurant.
What do you charge them?
For us. A 1/2 tray of wings is about 45-50 wings, and that's $50. I'm figuring $2/lb cost for wings and rub. Roughly 6-7lbs of wings. Throw in some sauce, and the aluminum tin and you're right around $20 in your own cost. At 4 wings a person, that 1/2 tray should feed between 10-12 people.
If it were my customer, and they wanted to be damn sure everyone got wings who wanted them. with a 100 people, i'd suggest 5 full tray of wings. However, after doing catering in both BBQ and regular restaurants for plenty of years, unless it's a Super Bowl, or major sporting event, those people are going to have at least a 1/2 tray of leftovers.
There is cooking loss, but bones and meat still take up space.
My next question....how are you cooking all of this?
Going by your signature, unless you've bumped up your capacity, you're going to be tight on space.
100 servings of pork. 1/3lb servings, 35lbs cooked product to err on the safe side. I wouldn't start out cooking less than 65-70lbs of pork. that's right around what cases are coming in at if they're bone in, in cryo. so you're looking at cooking 8 butts and 50lbs of wings, which take up A LOT of space.
Are people serving themselves?
Are pork and chicken wings their only protein options?
If you don't mind me asking, what are you charging them.
I run a busy bbq restaurant on long island. I would charge this as a per person basis.
Clearly spelled out what they get included with that price.
Pulled pork, wings, sides. At least $15 a person if i'm providing chafing dishes, etc.
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