Sparkman
Well-known member
OK, One meat is easy to figure out when catering. Pricing multiple meats is not that hard either. My trouble is, how much of each meat do I cook? Let's say I have a catering job for 85 people. Let's say they pick chicken and brisket for the meats. Do I cook enough chicken for 85 AND enough brisket for 85? What's the general rule on this? How do you split it up? I know you veterans will have some valuable input. Thanks in advance!
Sparkman!
Sparkman!