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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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08-28-2008, 10:52 AM | #1 |
is one Smokin' Farker
Join Date: 07-14-06
Location: Huntsville Alabama
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Gig for 20 peeps
Just got ask about doing a cook for 20 people. 3 meats only no sides etc.
Ribs Pulled Pork 1/4 chickens How much to cook Ribs = 8 slabs cut into 3 bones Pork = 8 lbs raw s/b about 5 cooked 1/4 chickens = no idea on how many. A dozen or more maybe? They will picked up. I was thinking 8 -10 per head. What do you guys think.
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CrimsonSmoke Cook - Wesley Pit Boss - Kyle 2 Bandera 1 ECB 1 Royal Oak |
08-28-2008, 11:35 AM | #2 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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8 slabs will be about 96 ribs or 32 sets of 3 (50 bucks?
pork will make 20 4oz sammies (10 bucks) 1 dozen quarters is, well, 1 dozen. I'd consider parts, making 20 so everyone has one for an option. Maybe thighs. Or 20 quarters. (20 bucks??) I'd take to the cost of the meat, add the cost of the coal (10 bucks), and triple it (~270 bucks). Scott |
08-28-2008, 01:00 PM | #3 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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08-28-2008, 02:21 PM | #4 |
Full Fledged Farker
Join Date: 10-01-07
Location: Fresno, CA
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Gas (have to pick up the raw food) foil, tin pans, chafers...etc. $18-$20 a person. It just doesn't pay to cater for 20 people. I set a limit to 50 people. Sure, I'll do smaller parties, but the price is going to jump up quite a bit.
Of course, I don't know exactly what your situation is. Are you going to get more and bigger requests? If yes, I guess you could give them a break. But I wouldn't do it cheaper than $14 a person. Are you paying for insurance or cert. kitchen or is this on the down low? Let us know what you decide and how it went.
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www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty! |
08-28-2008, 02:57 PM | #5 |
is one Smokin' Farker
Join Date: 07-14-06
Location: Huntsville Alabama
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It's on the down low. 1st one for a group. But if things keep going good I will be going legal all the way.
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CrimsonSmoke Cook - Wesley Pit Boss - Kyle 2 Bandera 1 ECB 1 Royal Oak |
08-28-2008, 05:59 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Never undersell your product and service or that will become your reputation. Meaning you will be known as the cheap caterer and everyone will expect the same for your service. Doing a crowd that small usually serves more as practice versus revenue producing. However, we all start small and grow.
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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 Last edited by big brother smoke; 08-28-2008 at 06:32 PM.. |
08-28-2008, 06:04 PM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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You said PEEPS! They don't eat all that much...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
08-28-2008, 06:54 PM | #8 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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7 racks of spares 10 lbs of butts 20 pcs of chicken Thats MORE than enough food with sides added in. Take your meat price (market price, don't pass on your deals) + supplies and times by 3 will give you a fair starting point. Like BBS said, NEVER sell yourself short. Yes, you could go as high as 17-18.00 a person but that is usually reserved for on site cooking and serving. A 20 person cook is a great start to find out all the little things you need to have and do before taking on a BIG job! Good luck bro and keep us updated!
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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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08-28-2008, 09:49 PM | #9 |
is one Smokin' Farker
Join Date: 07-14-06
Location: Huntsville Alabama
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Ok here is the menu.
spare ribs=8 slabs pulled pork = 10 lbs 1/4 chickens= 20 Sell price is $250. I was surprised that she said that great. no questions asked at all. i got another 10-12 slabs total for different folks at 15.00 a slab and with some whole chickens at 12.00 per. Gonna be a busy weekend but looking forward to it. My son already asking how much he gets. Pics to come when the cooking starts. Thanks to all for the advise.
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CrimsonSmoke Cook - Wesley Pit Boss - Kyle 2 Bandera 1 ECB 1 Royal Oak |
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