Thread: Meat Amounts
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Old 03-02-2018, 08:47 AM   #8
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Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin

Originally Posted by IamMadMan View Post
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.
I really like that idea, I wish I'd seen it sooner! Thanks for the advice.
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PCC Charcoal Kettle
22 inch Weber Kettle
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