Let me get this right...... Who is actually paying the bill? Is it the same folks that pay $400 for a toilet seat or hammer? I know how this works, they spend every sent they are authorized. If you don't get it Haliburton or someone like them will.
I would not cut the price, figure out what the meat costs, then add your profit. How many hours will this cook/preparation consume? I like to work on $1k a day profit. You will not believe the amount of work this cook is going to be. Work up a spread sheet and do your best to figure it out. I can send you one of mine, just ask. Then add 10%. Don't forget to add in the cost of wear and tear on your pit. Everything needs to be figured into the cost of a job. I have said many times on this forum, "if you lowball to get a job, then not only are you not making money, you are hurting the catering industry as a whole". That is why so many restaurants go out of business every year.
"Grilla in the Pits" "IMAGRILLA"
There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.
Brinkmann Model 6668 Gasser
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!