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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 04-09-2013, 08:24 PM   #1
walrus79
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Default Need some help with catering figures

45 adults/30 kids for a retirement party. Heavy appetizers, big salad, lots of sides. Just need help with the entree figures. Customer wants pulled port, St. Louis spares and hot dogs (for the kids). Please help me estimate the rib and pork figures. I have 9 racks of spares and two 9lb+ pork butts. Is this enough, too much, or just right? I think I have too much meat, but would like to hear any and all feedback.

I'm a comp cook and just do this on the side for close friends and family, not full time.
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Unread 04-09-2013, 10:09 PM   #2
PalmettoSmoke
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I figure 3 people per rack of ribs. So, if you just plan on adults eating ribs, that equals 15 racks. I'd cook more. Since you have all of the other stuff, you could get away with figuring only 2 bones per person. That equals 6 people/slab. Your number is good for adults only.

A 9lb butt will yield about 5lbs of cooked meat. Figure 1/4lb per person. That's 40 people. I'd cook 2 more.
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Unread 04-10-2013, 09:59 PM   #3
HBMTN
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Are the kids only eating hot dogs? I would figure it at 5oz per adult and 3oz per child for pork. That puts me at about 39lbs raw pork, then I usually ask the customer how many bones per person they would like for ribs. I would recommend 2 to 3 bones per person and figure the kids in this because in my family the kids fight for ribs. About 12 racks would be ok, if you cook 2 dozen hot dogs you will probably take half home.
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