I surprisedly ended up with about 150 folks last weekend. I based this on the number of forks that were in the box. I picked up the mixed box from sam's that had 390 (130 ea)pieces total, then I had to dig slightly into another box of just forks. I ended up spending about $675 on food, plates, utinsels, etc... therefore I ended up charging $1675. I prepared 6 brisket flats (averaraged 5lb), 15 racks st louis cut ribs, 16 half chickens (3 pieces each after halving the breast), 5 butts (10-13lb), 12lbs jalepeno sausage, 2 1/2 pans asian slaw, 6 1/2 pans of a variation on keri's beans, two 1/2 pans corn salsa, 6 1/2 pans variation on surprise taters. 4 1/2 pans bread pudding, 6lbs brownies, 4 loaves tx toast and @ 160 bacon wrapped japs (I might add that my wife was a machine :icon_pissed in preparing these).
We began serving at 7PM and finished about 11PM. Normally we would have stayed later and consumed large quantities of beer but the daughter/helper made us responsible. The only thing I would do different would be, hire some more help next time. I could have charged more and gotten it, but this is the third job we have done for them since October and since I quoted them a $1500 minimum and only 40 folks showed up at one gig, my wife was a little peeved that I charged them more than $1500.... o well!
I may have gotten a few more jobs out of this one. Two definites anyway. Not that my schedule will allow me to do them though. I think it also secured my golf tournament again this year, since one of the folks said they want to give me a better location this yr.... not sure where that could be....
Didn't mean to hi-jack the thread, just sort of thought this went hand in hand with head count and what to charge and why..... what would others have charged for this gig?