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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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03-21-2010, 06:09 PM | #1 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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1 hour vs. 2 hour serving time question
When you all serve 2 hours vs. 1 hour for say 100 guests do you see that a lot more food is eaten and do you prepare more food for 2 hours of buffet service feeding 100 vs. 1 hour feeding 100? And how do you charge for a second hour? Is it just for your time or an additional amount of food that is prepped?
Thanks Ruben
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
03-21-2010, 08:12 PM | #2 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Pay by plate. Nobody can bring their plate back up - law in MI. If they order 100 then you put out 100 plates. If they want all they can eat in 2 hours then work out a price for double servings (double cost) and if they don't like it turn down the job.
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Ford Retired competition cook. BBQ mentor. |
03-21-2010, 09:45 PM | #3 |
is one Smokin' Farker
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
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well said Ford. You should have it sated in your contract how long you will serve
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03-22-2010, 07:06 AM | #4 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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You serve until the line has gone thru. The time it takes shouldn't bear on the price.
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03-22-2010, 09:27 AM | #5 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Beyond 1 hour service time is asking a bit much unless you are serving over 200. I keep my lines open 1 hour and it is stated in the contract. They need to make arrangements beyond that given timeline ($).
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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 |
03-22-2010, 09:31 AM | #6 | |
is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
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Quote:
We have served as many as 275 in an hour, but 1 hour is pretty much our standard service time per contract. Time is worth money!
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Just me, the Wife, and the Dogs |
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03-22-2010, 09:37 AM | #7 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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True dat! I hate dealing with leftovers thats why I will let it go longer
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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 |
03-22-2010, 10:56 PM | #8 |
Knows what a fatty is.
Join Date: 07-24-09
Location: Orlando, Fl
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Since many of my catering jobs do not include onsite cooking, and I offer service a la carte, with a 4 hour minimum charge of $80-$100 per server (otherwise it isn't worth a servers time. As such, we often serve appetizers for the first hour, then the meal, then the dessert and help clean up.
In my experience the longer the serving window, the more likely guests will come through the line multiple times, especially if your food is really good and/or unique. Unlike most caterers, I do not prepare extra food. I only prepare what has been paid for, so I really do not mind. Like BBS, I'd rather not deal with leftovers. |
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