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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. |
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01-11-2011, 11:32 AM | #1 |
Is lookin for wood to cook with.
Join Date: 07-11-10
Location: Bennington, KS
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Pricing help
Ok guys heres the deal. We are new to the business and our menu is set up for 1 meat, buns, 2 sides, table ware and serving trays, sauce, pickles for $7.50 a person. I just had a request for an extra meat and was curious how to price it? Do I just add a little extra or what? Please help.
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01-11-2011, 05:02 PM | #2 | |
is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
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Quote:
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Just me, the Wife, and the Dogs |
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01-24-2011, 11:56 PM | #3 |
Got rid of the matchlight.
Join Date: 01-23-11
Location: houston tx
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I would do a standard $2.50 - $3.00 al le cart. This will give you the ability to raise or lower your pricing.
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01-25-2011, 01:21 PM | #4 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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LOL
That's "a la carte". Just tryin' to help a brotha out. |
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01-25-2011, 01:36 PM | #5 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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How would you figure the portions for the 2nd meat though? Would this price be for a full portion size for every quest? What would you figure portion size for the 1st and 2nd meats when they would like multiple meats?
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
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01-28-2011, 11:55 AM | #6 |
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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In our catering business, we charge $7.50 for what you provide, and then $10.00 per person for two meats. (We don't do ribs for catering - too expensive and much more difficult (time consuming) to prepare and serve to the masses!)
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[COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE] |
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01-29-2011, 10:36 AM | #7 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Usually you want your combos to all equal the same serving size. Example... 1meat meal = 8oz. 2 meat = 4oz each meat 3 = 3 etc. Adjust these numbers as you wish but you should already have this spelled out in your menu.
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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 |
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01-29-2011, 10:47 AM | #8 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Bubba I have been figuring 5oz of pulled pork plus 10% when catering. So far I have not come close to running out. So if they want a second meat you would recomend dropping say pulled pork to 4oz pp and doing 4oz of say brisket pp?
Also when figuring this way is it acceptable to run out of pulled pork so long as there is of brisket left for guests?
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
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01-29-2011, 11:44 AM | #9 |
Full Fledged Farker
Join Date: 11-11-10
Location: Guilford, N.Y.
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Looking at this, I can see I don't charge enough!
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will be a Pit Master someday |
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