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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 01-08-2009, 08:11 AM   #31
smokinit
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2k for the night is not bad, it will be a lot of work, but heck it's worth it. Around these neck of the woods I could charge around $16 for that, but would still do it for $12. Good luck with the bid
It would be about the same here in NY But I just got one for 600 at $13 for roughly the same meal. I have done work with them for my other business so I wanted to get this account as well. They were very unhappy with the people who did it last year. Once I am in I can bump it some and this will be a keeper for years.
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Old 01-08-2009, 10:12 AM   #32
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It would be about the same here in NY But I just got one for 600 at $13 for roughly the same meal. I have done work with them for my other business so I wanted to get this account as well. They were very unhappy with the people who did it last year. Once I am in I can bump it some and this will be a keeper for years.
Show them once you are worth it, and you will never be looked by again!
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Old 01-08-2009, 10:55 AM   #33
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It all depends on the customer, there is a saying in sales "you are only as good as your last low bid"

I say go out there and put on the best job, preparing your best food and either you will be awarded future jobs or you won't be.

But in a nutshell, do not bid low in an attempt to get future business that you have no guarantee of getting. It does two things, it cheapens the market for future gigs by you and for your competition.

I hear folks say that the competition did a terrible job yada yada yada, well in the long run if those folks do a bad job they will be out of business before long. Unless I actually taste the food, I have to consider that the competition does a sufficient job or they wouldn't be in business....or else they were just low bidders and they won't be long in this industry.

One way to combat the low bid is to have prepared meals in the freezer that you provide as samples for potential gigs. If these samples are good, the potential customer will then ask your competition for samples and get them or not. If they do not get them, the customer will hopefully go with what they know and you may get the gig. I have pre-sliced brisket and pulled pork that I vacuum seal and hand out, then I have a list of sides that I let folks pick from. I seem to get the jobs that I want.
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Old 01-08-2009, 11:04 AM   #34
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Originally Posted by tony76248 View Post
It all depends on the customer, there is a saying in sales "you are only as good as your last low bid"

I say go out there and put on the best job, preparing your best food and either you will be awarded future jobs or you won't be.

But in a nutshell, do not bid low in an attempt to get future business that you have no guarantee of getting. It does two things, it cheapens the market for future gigs by you and for your competition.

I hear folks say that the competition did a terrible job yada yada yada, well in the long run if those folks do a bad job they will be out of business before long. Unless I actually taste the food, I have to consider that the competition does a sufficient job or they wouldn't be in business....or else they were just low bidders and they won't be long in this industry.

One way to combat the low bid is to have prepared meals in the freezer that you provide as samples for potential gigs. If these samples are good, the potential customer will then ask your competition for samples and get them or not. If they do not get them, the customer will hopefully go with what they know and you may get the gig. I have pre-sliced brisket and pulled pork that I vacuum seal and hand out, then I have a list of sides that I let folks pick from. I seem to get the jobs that I want.
I here ya but they have already had my food for small local functions and raved about it. This is there company event and the regional manager in my area is a personal friend and the other account I have with him is for our local Military base which we have a long term contract with to improve the turf on 500 acres so I kind of have a slight advantage
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Old 01-08-2009, 11:30 AM   #35
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Jeff, my buddy and I have thought about getting into some small scale catering. If you could use a pair of free hands I would be happy to pick up some education. Not looking to compete with you , we just have some interest but no experience! If you could use a pair of hands drop me an email.
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Old 01-08-2009, 01:40 PM   #36
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Jeff, my buddy and I have thought about getting into some small scale catering. If you could use a pair of free hands I would be happy to pick up some education. Not looking to compete with you , we just have some interest but no experience! If you could use a pair of hands drop me an email.
I may take you up on that in mid-march. We've got one on the line that could be a great learning experience for you.
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Old 01-08-2009, 03:23 PM   #37
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I may take you up on that in mid-march. We've got one on the line that could be a great learning experience for you.

Cool. nt ho le at yahoo dot com or you can also call me 3144946697. I'd be happy to help.
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Old 01-08-2009, 05:16 PM   #38
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I just received my invitation to bid an event we lost last year. 600 people, and it went for $12.00 a head last year (we lost the bid, as we incorrectly assumed steak was requested and it was not, it was just an option). Anyway, for 2 meats, 2 veggies, starch and tea we are coming up about 5% high based on our pricing spreadsheet compared to the winning bid last year.

I want this work but don't want to leave money on the table. At $12, we would clear about $2000 for the evening. Discuss.......
ok try this 3 meats thay chose rib chicken brisket or sholder 2 sides 15 a plate thay will take it and you will make good money
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Old 01-21-2009, 07:17 PM   #39
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Went a little heavy / greedy on the bid (10% over what i thought would get it). Well, got the news today..........................GOT IT!!! Woo Hoo!
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Old 01-21-2009, 07:22 PM   #40
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Nice you da man!!
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Old 01-21-2009, 07:26 PM   #41
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Congrats brother!!

Now get cookin!
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Old 01-21-2009, 08:11 PM   #42
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Now I just have to cook and serve 60 steam pans of food, plus dessert!

I'm thinking 100#'s of each meat (Brisket and Chicken Cacciatore), and 10 pans of each veggie (Honey Glazed Carrots and Country Green Beans), 10 pans of Fettucini Alfredo and 10 pans of Smashed potatoes. 20 Pans of tossed salad.
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Old 01-21-2009, 09:12 PM   #43
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Now I just have to cook and serve 60 steam pans of food, plus dessert!

I'm thinking 100#'s of each meat (Brisket and Chicken Cacciatore), and 10 pans of each veggie (Honey Glazed Carrots and Country Green Beans), 10 pans of Fettucini Alfredo and 10 pans of Smashed potatoes. 20 Pans of tossed salad.
Whaaaa whhooooo, gratz brotha on getting the gig. Thats a ton of food... You need to buy stock in disposable hotel pans.
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Old 01-21-2009, 09:16 PM   #44
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Wow...you're gonna need more than that truck of yours at RD!

Congrats. That's awesome.
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Old 01-21-2009, 09:51 PM   #45
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WOW! Congratulations and good job!!! I am sure the event will be a huge success
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