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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 01-22-2009, 07:40 PM   #46
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Quote:
Originally Posted by nthole View Post
Wow...you're gonna need more than that truck of yours at RD!

Congrats. That's awesome.
For this, I will order it all from Fox River Foods and let them deliver it to me.
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Unread 02-08-2009, 02:38 PM   #47
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Default catering for 600

Thats a lot of work my friend, 2K in the pocket isn't much money for the work involved!
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Unread 02-08-2009, 07:22 PM   #48
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Let's assume I spend 30 hours. Thats $70 an hour.....
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Unread 03-31-2009, 09:35 PM   #49
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Well it's over and I'm waiting the photos from my niece. But, we've got the math done. Just shy of $3k profit.
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Unread 03-31-2009, 09:42 PM   #50
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Quote:
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Well it's over and I'm waiting the photos from my niece. But, we've got the math done. Just shy of $3k profit.

One word: Sweet
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Unread 03-31-2009, 09:51 PM   #51
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One word: Sweet

Amen Brother! Just worked out the base schedule for the coming summer. Looks like 36 events now through November 1. So far.........
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Unread 03-31-2009, 09:55 PM   #52
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Congrats! Love it when a plan comes together!
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Unread 03-31-2009, 10:03 PM   #53
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Well done brother... 3k profit is outstanding. How many hours do you think you have it the whole process? Not cook time, but actual hands on working.
When we do a large events I alway get nervous when the line starts to form... Same thing goes through my head every time.... Oh boy, did I bring enough? I can't imagine doing 600 people.
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Unread 04-01-2009, 05:56 AM   #54
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Quote:
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Amen Brother! Just worked out the base schedule for the coming summer. Looks like 36 events now through November 1. So far.........
Thats great bro !I am at 12 so far and the vending has taken off
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Unread 04-01-2009, 07:55 AM   #55
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Congrats Bro! Way to do us proud!
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Unread 04-01-2009, 08:16 AM   #56
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Nice work bro, cannot wait to see the pics.
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Unread 04-01-2009, 09:19 AM   #57
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Good luck
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Unread 04-01-2009, 03:32 PM   #58
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Quote:
Originally Posted by hossrocks View Post
Well done brother... 3k profit is outstanding. How many hours do you think you have it the whole process? Not cook time, but actual hands on working.
When we do a large events I alway get nervous when the line starts to form... Same thing goes through my head every time.... Oh boy, did I bring enough? I can't imagine doing 600 people.
47 hours total. I have the same thoughts. We had exactly 1/2 pan of brisket left, and 2/3 pan of chicken cacciatore. Ran a little longer on sides - 2 pans of salad left, 1 pan of twice baked potato casserole, 1/2 pan of carrots, 1 pan of green beans, 1 pan of fettucini alfredo and maybe 80 servings of cobbler.

Worked out fine, as i'd rather be a little long than a hair short.
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Unread 04-01-2009, 03:34 PM   #59
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BTW - Started with 120#'s of boneless thighs, and took 150#'s of brisket.
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