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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Old 03-24-2011, 10:54 AM   #1
is One Chatty Farker
Join Date: 06-29-09
Location: Madison Ga.
Default Cooking for 200

Cooking for 200 people on Good Friday. Pulled pork sandwiches (8oz per), beans, slaw, and chips, drinks, plates, and we will be serving. I was thinking that I would need to cook about 160 lbs of pork and serve 4oz sides. Does that sound about right. What would you charge for this event. First time that I've done this alone. I have always cooked all the meat. But I've never been asked to supply pulled pork for a catering gig. Thanks for the help.
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Old 03-24-2011, 01:20 PM   #2
is One Chatty Farker

Join Date: 05-26-08
Location: Omaha, NE

Figuring 50% yield on raw weight and serving 1/2 lb sandwiches you need to bump up your raw meat to 200 lbs. If your yield is higher than 50% you can adjust your raw down slightly.
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