I am one that will pass up any job that people don't want to pay. Nor do I like Pi%^ing matches over pennies, I would rather pass it up.
With that being said, I have a possible gig for 60 people. But I want to make sure the pricing will cover expenditure. ( my cost kept around 30%). I have done svery little catering but nothing with smoked products.
I am working up a quote for pulled pork and sliced brisket, baked beans and cornbread souflee'
I do have an account at a Rest depot, so bulk is not a problem. It will be buffet. the job is Located in North Jersey.
Also what is the best approach on pre-cooking the meat and just throwing it on the smoker for ambiance at the site.
BOD, Operation BBQ Relief
Three Men and Baby Back, est. 2009