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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 10-12-2017, 02:15 PM   #16
is One Chatty Farker
lcbateman3's Avatar
Join Date: 02-24-10
Location: Durham, NC

I really don't do a min/max. It's more an event.

Usually, it comes down to what they want. Like others said it's more about the quality I can serve. If someone comes to me and starts looking for ways to cut costs I can usually send them somewhere else. I'm small enough that I cannot afford to be in a place where we are seeing where we can save money by switching to green beans from baked beans. If you want high-quality food that will be prepared the way you want it no questions asked, I can provide that. If you want sub quality food at a very cheap price, I'm not your person.

You only fail if you do not try.
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Old 10-12-2017, 03:38 PM   #17
is Blowin Smoke!
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay

I've done 15...I've done 1,100
"'s just heat & meat" - Circa 5/10/11 - Quote by Cook
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Old 10-12-2017, 06:50 PM   #18
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Join Date: 07-27-07
Location: Minnesota

Originally Posted by latitude 36 View Post
Pricing and numbers the eternal quest for profit.
Just one tip. If people ask for a meal for say 50 people and it is say $30.00 per head. Do not give the per head price as I've had the situation where I had no contract lock in and the numbers reduced and they paid the per head price.
Get their number of punters, times it by your price per head and give them the total figure.
Ie $1500.00 for up to 50 people.
Extra persons can be charged out at a per head price.
I know this is/was a very old thread, but, what is punters?
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Old 10-12-2017, 07:36 PM   #19
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Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin

I'm just starting out so I'll take just about any job that gets me a little profit and some recognition. If I'm cooking meat only I could probably cover around 450 people, but with trying to make sides and everything else at this point I'd probably set my max at 200.
Peoria Custom Cookers Meat Monster (Internal Firebox)
PCC Charcoal Kettle
22 inch Weber Kettle
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Old 10-26-2017, 04:49 AM   #20
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Join Date: 09-05-13
Location: Auckland, NZ

Originally Posted by kurtsara View Post
I know this is/was a very old thread, but, what is punters?
Punters = people, also people willing to place a bet. In this context, people.
Ralph in Auckland... with a WSM 22", a FireMagic 24S, a BQ Grills pig cooker, an LSG 24 x 60 offset ... and a hopeful attitude.
... but for all that, I left my heart along the Chief Joseph Scenic Byway ...
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Old 12-06-2017, 06:05 PM   #21
is one Smokin' Farker
Join Date: 01-11-14
Location: SE CT

My minimum is $1,000 to leave the driveway. Max so far was brisket and pulled pork for 800 people.
MMBGE/Large BGE/XL BGE/SF 30x80 - "Ol' Mortimer"

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