Thread: Meat Amounts
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Old 02-28-2018, 05:25 AM   #3
IamMadMan
somebody shut me the fark up.

 
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Join Date: 07-30-11
Location: Pemberton, New Jersey
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If you guess, you will always be the bad guy, when something runs out. When I catered, I always specified in the contract the customer's request, X number of plates of ribs, and X number of plates of chicken quarters.

It takes guessing out of the equation and prevents them from putting the blame on you when something runs out. No one knows the people better than the customer themselves.

Clearly define your obligation and go from there. Then define the meat as 1/2, 1/3, or a 1/4 slab per person. You already know they are requesting 1/4 chicken per plate.

Thus a starting point.
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