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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 08-29-2013, 10:29 AM   #1
dobdabomb
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Default Catering Prices

I havent seen a thread in a while on this but I am curious how much you charge per meat, especially whole. I have done this a handful but curious what prices are now nationwide on average for catering. This is just for the meat, id appreciate it.


Boston Butt 8lb'er(cooked 4-5lbs)
St. Louis Rib Full Rack
Baby Back Full Rack
Quarter Chicken's per piece
Brisket 13-15lb'er

I am going to do a labor day cook so curious if things have changed much from what I have charged before. I think I have been fairly conservative.

Thanks guys.
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Unread 08-29-2013, 11:09 AM   #2
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I dont do catering-but im certain there is no "national average" as some meats(example Brisket in TX vs Brisket in the north east) have a much different price based on the region. I would look at local joints and base my price off of that. Im certain their cost of meats and cooking/serving material is lower than yours-so that is something to consider as well.
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Unread 08-29-2013, 12:00 PM   #3
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Quote:
Originally Posted by garzanium View Post
I dont do catering-but im certain there is no "national average" as some meats(example Brisket in TX vs Brisket in the north east) have a much different price based on the region. I would look at local joints and base my price off of that. Im certain their cost of meats and cooking/serving material is lower than yours-so that is something to consider as well.

What I meant by national average was by taking a look at those post after mine and seeing what is the norm. I understand what you mean though and I agree. I get some of my meat pretty cheap and should be close to cost from seeing what my local mom and pops get them for.
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Unread 08-29-2013, 08:00 PM   #4
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Man figured there would be feedback here, thought a lot catered.
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Unread 08-29-2013, 08:08 PM   #5
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Catering isn't the sale of meat, it's the preparation and service of providing the whole meal from salad to desert including beverages. Prices are set on per person and vary depending upon the choices within the confines of the menu..


For Ala Carte pick-up in foil pans, minimum 5 lb order as follows

Brisket $13.00 @ Lb
Pulled Pork $10.50 @ Lb
Chicken $3.00 per leg quarter, $4.00 per breast quarter
St Louis Ribs $14.00 @ Lb
Baby Backs $16.00 @ Lb
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Thanks from:--->
Unread 08-29-2013, 08:09 PM   #6
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Quote:
Originally Posted by dobdabomb View Post
Man figured there would be feedback here, thought a lot catered.
You might try posting in the catering area? Those guys helped me out
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Unread 08-29-2013, 08:27 PM   #7
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Gotcha, guess I have never seen it. Will look for section. Thanks guys.
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Unread 08-30-2013, 07:15 AM   #8
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Final pricing always depends on what you pay for your raw product, what it costs to create your finished product, and what your time is worth to you. Most here use the cost x 3 method to set pricing. YMMV.
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Unread 08-31-2013, 08:15 PM   #9
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I don't sell meats "whole" I have seen those who do, say they charge $XX per butt. To me if you do it that way and cook a case somebody is going to get 4.5lbs and another is going to get 3.4lbs from two different butts. I sell by the lb and we are getting $11.95lb for pork and $16.95lb for brisket.
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