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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 10-29-2013, 08:14 AM   #1
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Default Pricing Multiple Meats when Catering

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!

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Unread 10-29-2013, 08:55 AM   #2
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We suffered through this scenario for the first year. After experiencing shortages and waste we decided to let the client decide. We tell the client what, from our experience, specific portions will satisfy a person and have them tell us what quantities they want. We no longer "guess" on what quantities to provide.

It is all based off of portions sizes ounces (pulled meats, sides) and meat pieces (chix, ribs). We provide the client with our advice and once THEY decide the quantities of each they want we put those amounts right into the contract and obtain their signature. This takes the "you didn't bring enough" out of the discussion if food runs out.

One caveat to this, we do add a 10% buffer to all food products just to help out. (but the cost of that 10% buffer is figured into the price we quote for the gig )
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Unread 10-29-2013, 06:13 PM   #3
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In my area we still have to bring 4oz pulled pork per person because they will all eat pork but hey it's pork country here. With chicken as a 2nd meat we have found that 1pc per person for 75-80% of the crowd works. So if I were doing pulled pork and chicken for 100 people I would do 4oz pork and say 30 thighs and 45 drumsticks. Now when ya throw a 3rd meat like brisket in then I still struggle a litlle myself but would figure about 2-3oz per person and drop the chicken amount 10-15pc.
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Unread 10-29-2013, 06:13 PM   #4
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Thank you for the response! This helps. But if you don't mind, could you go into specifics on portion sizes based on your experience? I have just been going off of the basic stuff I read on here.

1/3lbs/person on pork & brisket
3-4 rib bones /person
1 piece of chicken/person

4-5 oz/person for sides.

Is this close to what you have experienced?
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Unread 10-29-2013, 08:04 PM   #5
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I find it best to base the initial estimates on 1/2 lb per person uncooked and then ask the client to identify what they would like for their guests. Chicken keeps it cheap, pork a little pricier, brisket even more so and rib roasts (well those folks think they are king George and I run)
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Unread 10-30-2013, 08:35 AM   #6
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1 meat and sides (always figure 4 oz max) = 5oz PP or 4 bones

2 meats and sides = 4oz. PP or 3 bones

3 meats and sides = 3 oz. PP or 2 bones

The ONLY chicken i would use is premade 5-8 oz. chicken breasts. Easy to cook and everybody gets 1. Easy to estimate.

YMMV ;)
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Unread 10-30-2013, 01:37 PM   #7
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Quote:
Originally Posted by Sparkman View Post
Thank you for the response! This helps. But if you don't mind, could you go into specifics on portion sizes based on your experience? I have just been going off of the basic stuff I read on here.

1/3lbs/person on pork & brisket
3-4 rib bones /person
1 piece of chicken/person

4-5 oz/person for sides.

Is this close to what you have experienced?

Those numbers are right in line with what we "advise" the client for serving sizes. Again if they want more we gladly provide it but it is all put directly into the catering contract. That way there are no questions about what was ordered/provided and at what prices.
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