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Old 05-09-2009, 01:26 AM   #9
On the road to being a farker
Join Date: 09-26-06
Location: Kuna, Idaho

Originally Posted by burnin butts View Post
We use the plate count also, but I have found out that if you cook the bare minimum, you will probably run short. We don't serve the food, so there is no way to count on a 1/4# of meat per sandwich. Some take more than thier share, so we cook about 10% more and take the loss. It makes us look good because we fed everyone and made the place that put on the feed happy. That's the reason we keep our customers.
We are doing much the same thing. I try to feed everyone there as if I was sitting down to eat. lol, I can put down some Q. Most of what we have extra I freeze and vend it. So, it works out either way. Using left over taters from tonights gig for breakfast burritos in the morning. My frustration is getting hosed out of 10 or 15 extra plates. Kinda trivial but these days every cent counts.

Thanks for the input gang...
[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
[B]Kuna, ID[/B]
Louisiana Grill - Whole Hog
Traeger 150
30x72 Reverse Flow Offset
16ft Wells Cargo Mobile Kitchen
12ft Full service Mobile Kitchen
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