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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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Unread 08-31-2012, 09:32 AM   #1
MattG
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I'm vending a BBQ comp next week, they are expecting 8000 people. And there are 6 BBQ venders. I'm cooking pulled pork, BBQ nachos, brisket, and chicken legs. Im planning on cooking 3 cases of pork, 3 cases of ribs, 1 case of brisket, and about 200 legs. I can't make up my mind about sides though. How well do sides sell? Also do I sell bottle cokes or cans? And last but not least how much money do I take to make change? Thanks
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Unread 09-01-2012, 12:13 PM   #2
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I was wrong on the numbers. They had 10000 people come through the gate last year. Expecting 11000 this year.
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Unread 09-01-2012, 11:20 PM   #3
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How many of the 11,000 do you expect to feed? Are you planning on having anything left. Do you have an outlet for the leftovers? I would sell cans. The cool faster and are easier to transport.
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Unread 09-03-2012, 08:54 AM   #4
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I do a festival that has around 7500 people at it for the day. I go through about 30 butts, 2 briskets, 50-100 wings. Brisket is not big in my area, I'll go through 15 butts to 1 brisket and most don't even know what it is.
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Unread 09-03-2012, 05:18 PM   #5
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How much change do you take? ($1, $5, $10, $20 etc)
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Unread 09-03-2012, 10:29 PM   #6
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Quote:
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How much change do you take? ($1, $5, $10, $20 etc)
I would start with a $500 bag. Take only $5's and $1's if you are charging whole dollars for each item. You will get enough of the larger bill as the day goes on. Are you doing this more than one day? Is there a branch of your bank nearby? See if you can get extra change for the second day.
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Unread 09-04-2012, 10:18 AM   #7
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Thanks Bryan. There is not a branch near by. It a two day event. Fri 5-10 and Sat 10-10. i was thinking about 400. 10 - $10, 20- $5, and the rest in $1's. but $500 may be better. I just do not want to run out of $1's and $5's.
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Unread 09-04-2012, 04:13 PM   #8
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I would skip the 10's and get more 5's. You may want to take extra, if there is no place to get more change. You will find that later in the night you will need less smaller bill. It is early in the event when people have the larger bills. Once those get broke they use the smaller bills.

What prices are you charging? Not for specific item just the prices.
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Unread 09-04-2012, 06:54 PM   #9
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Quote:
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How much change do you take? ($1, $5, $10, $20 etc)
Sometimes I think I could take $40,000 and still would run out of something. $500 would be a start, it sure is a pain when you run out of something.
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Unread 09-06-2012, 06:23 AM   #10
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Quote:
Originally Posted by Pyle's BBQ View Post
What prices are you charging? Not for specific item just the prices.
PP Sandwiches $5
Brisket Sandwiches $6
Ribs $2 per bone
$6 for 4 bones
$10 1/2 rack
$20 full rack

BBQ Nachos $5

BBQ Chicken Legs $1 for 1
$5 for 6
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Unread 09-26-2012, 05:27 AM   #11
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I always have a sign near register, that we could use single bills, people then will have correct change ready or put the 2 singles with a 20 for a 12 dollar, then 10 bucks change
I get 6 to 7 for pp sandwich, 7 or 8 for brisket...12 for 1/2 22 for full rack
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