MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
 
Thread Tools
Old 09-02-2009, 11:44 AM   #1
huli huli
Found some matches.
 
Join Date: 02-06-09
Location: Salem,OR
Default need help on how 2 bid a job

HELP ?
not sure how to bid a job? a big company here wants me to BBQ some pork butts @ grill some chicken for three shifts.(days,swing,grave) not in that order 300/350 peeps for days,150 peeps for swing,100 peeps graveyard...
they have a kitchen and will do the sides and supply all the meat...I have a few smokers can do about 60 butts @one time chicken mite be rough(have to get another grill)not sure if they can split the days so i can clean the grill and reload (dont want any fires) they just want me to smoke and grill meat there tables and equiment...they have $$$$
thanks..
huli huli is offline   Reply With Quote




Old 09-02-2009, 11:57 AM   #2
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Walk away from this one.

Or......charge by the hour. When they supply everything, that's when you start running into problems.
Bbq Bubba is offline   Reply With Quote


Old 09-02-2009, 12:02 PM   #3
big brother smoke
somebody shut me the fark up.
 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Default

Charge in for each shift, if you are feeling risky. I would charge them $700 per
If they don't go for it then go with ^^^^
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us"

My weapons: Humphrey's Smokers
big brother smoke is offline   Reply With Quote


Old 09-03-2009, 02:58 PM   #4
Chuckwagonbbqco
is one Smokin' Farker
 
Join Date: 10-19-07
Location: Oroville, CA
Default

I personally do not like to cook meat that I did not supply. I have done it and had problems in the past. Twice I have showed up to find chicken that was frozen hardern a bowling ball. Once I cooked someone's pig that had been fed garbage, and tasted like garbage---it was bad so therefore it was my fault. It seems like you are describing a reputable outfit that has it's own kitchen etc----so all things may be good. I also do not like to trust others with the side dishes---but this place seems reputable.

I would probably run from this event---but if you are going to do it I would make a very complete bill with everthing that you use. That way they see exactly where there money is going---if you just throw out a dollar amount--they will think "Man he is making too much money" I would include in bill:
BBQ Chef @ X amount per hour
BBQ pit rental
Transportation of BBQ pit
Fuel for BBQ pit
Spices for meat
Servers @ X amount per hour
Chafing Tray rental
Sterno

Cooking for 3 shifts will involve extra hours, extra fuel etc
Do not forget the hours for prep time and clean up time----many people charge only for time on site
Chuckwagonbbqco is offline   Reply With Quote


Old 09-03-2009, 03:57 PM   #5
Marsha
Full Fledged Farker
 
Join Date: 07-09-08
Location: Watsonville, CA
Default

The only time we have ever catered for a group that supplied their own meat was when we picked up the meat from their NSF kitchen the day before the event so we could marinate, rub, trim, etc. So, we knew the meat was handled properly and definitely ready to Q at the right time. Otherwise... no go!
__________________
Rollin' Smoke BBQ - West
Marsha is offline   Reply With Quote


Old 09-03-2009, 05:21 PM   #6
C Rocke
is One Chatty Farker
 
C Rocke's Avatar
 
Join Date: 01-29-07
Location: Fountain Hills, AZ
Default

Quote:
Originally Posted by Marsha View Post
The only time we have ever catered for a group that supplied their own meat was when we picked up the meat from their NSF kitchen the day before the event so we could marinate, rub, trim, etc. So, we knew the meat was handled properly and definitely ready to Q at the right time. Otherwise... no go!
Exactly - Too much exposure otherwise, unless you have nothing to lose.
__________________
Just me, the Wife, and the Dogs
C Rocke is offline   Reply With Quote


Old 09-03-2009, 07:25 PM   #7
Chuckwagonbbqco
is one Smokin' Farker
 
Join Date: 10-19-07
Location: Oroville, CA
Default

Exactly---I assumed that when he said that they had a kitchen ----it was an inspected and approved kitchen.
Chuckwagonbbqco is offline   Reply With Quote


Old 09-04-2009, 01:08 AM   #8
gandcwatson
Found some matches.
 
Join Date: 07-20-09
Location: Oak Harbor
Default

I'm new at this but take each shift and charge per person per shift, and a letter of release for the meat supplied for this event cause you don't even know if it's road kill or not.
gandcwatson is offline   Reply With Quote


Old 09-04-2009, 08:37 AM   #9
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Default

i dont know about you, but i wont leave my house for less than $50 an hour. On top of that, im with the rest of the guys, gas for hauling around the smokers, smoker rental, fuel for smokers, fuel for you(beer)
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Old 09-04-2009, 12:18 PM   #10
huli huli
Found some matches.
 
Join Date: 02-06-09
Location: Salem,OR
Default

WOW ... thanks for all your in put ,the place I make referance to is a food warehouse so all meats are all highend stuff, there kitchen is all up to code after all they are feeding all shift .(made there to put in vending machine) they just want something special .your right need to finger in marinate time trim and bag up ...thats a whole day:~(
huli huli is offline   Reply With Quote


Old 09-04-2009, 01:29 PM   #11
BigJimsBBQ
Full Fledged Farker
 
Join Date: 06-10-09
Location: Newnan, GA
Default

I would also walk from this one, or tell them the only way is to do it all. Your reputation and liability is worth walking away. If they say no, part in good terms. If they say yes, then you hold your own destinay and reputation in your own hands.

You can cut down a million trees and never be called a lumberjack, but make one bad catering job because of the Customer not supplying something, and you are a chitty cateror the rest of your life ... to all 3 shifts of people depending on you.
__________________
Big Jim - Newnan, GA
Customized Lang Model 84 Longneck
BigJimsBBQ is offline   Reply With Quote


Old 09-08-2009, 09:26 PM   #12
swamprb
somebody shut me the fark up.
 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Default

You'll be workin' overtime on this gig Cliff!
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote


Old 09-08-2009, 10:09 PM   #13
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Quote:
Originally Posted by huli huli View Post
WOW ... thanks for all your in put ,the place I make referance to is a food warehouse so all meats are all highend stuff, there kitchen is all up to code after all they are feeding all shift .(made there to put in vending machine) they just want something special .your right need to finger in marinate time trim and bag up ...thats a whole day:~(
Marinate and trim???

You better charge double.
__________________
Owner of Bubba's BBQ & Catering L.L.C.
Beer Snob
I cook the #bestbrisketnorthoftexas. Get over it.
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 09-16-2009, 05:47 PM   #14
fevoice
Knows what a fatty is.
 
Join Date: 02-10-08
Location: Boulder, CO.
Default

Basically they're hiring you to cook for them - not cater...
__________________
Frank Eriksen
Roaring Fork BBQ :-D
Modified Traeger 075
[URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL]
[EMAIL="[email protected]"][email protected][/EMAIL]
fevoice is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Wedding bid pat Catering, Food Handling and Awareness 10 11-28-2011 01:12 AM
Catering Bid MattG Catering, Food Handling and Awareness 8 11-27-2010 03:16 PM
Meat only Bid! hossrocks Catering, Vending and Cooking For The Masses. 16 05-28-2009 11:27 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:10 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts