|
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. |
|
Thread Tools |
12-17-2011, 02:03 AM | #1 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
|
Amount of servings per 1/2 pan
Just curious for sides like mac & cheese... How many servings do you guys get out of a 1/2 or full pan?
Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
12-17-2011, 07:53 AM | #2 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
|
As usual - the key to answering this question depends not on the size of the pan but on the size of your portion & how full the tray is0.
We use 1/2 trays at the Hut filled about 3/4 & usually get around 10 - 12 small servings served in 8oz deli containers. Not precisely 8oz each but pretty damn close.
__________________
Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing |
12-17-2011, 09:11 AM | #3 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
|
Standard half pans yield about 25 servings...
__________________
Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
12-17-2011, 01:01 PM | #4 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Quote:
Your best bet is to buy an electronic scale and weigh out what you think is a reasonable portion (applies to any food item). Once you have the portion amount you can easily estimate any needed amount if you know how many servings are requested/required. You will find that different foods may yield different portion sizes and weights and these will in turn vary with the likes and dislikes of individuals in attendance. Also the amount of available selections (multiple sides) will also create variances. Keep track and make a spread sheet to calculate amounts for future events. Just plug in the number needed and your spreadsheet will calculate the total amount needed. |
|
12-17-2011, 01:08 PM | #5 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
|
Hey Jeff - are you willing to back your statement up with a "It's 25 servings or you can kick me in the sack" guarantee?
Sorry - but YOU might get 25 servings but that COMPLETELY depends on the size of the serving & how full the tray is. As I am guessing Phrasty is asking in relation to working out quantities for a commercial gig - it is not as simple as saying "25" or "10" or "1000". Without knowing how large the serving size & how full the tray (a 1/2 1/2 tray will serve less than a 3/4 1/2 tray or a full 1/2 tray) the question needs to be answered as "I use a (insert ounces) serving from a (insert how full the tray) that is (insert how deep the 1/2 tray)" Anything else risks giving advice that will ultimately screw the estimate for the OPer. So - to correct my answer: We use an 8oz serving from a mostly full 1/2 tray that is 2 1/2 inches deep and get 10 - 12 servings.
__________________
Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing |
12-17-2011, 02:25 PM | #6 |
Full Fledged Farker
Join Date: 11-01-09
Location: West Des Moines, IA
|
We typically use the 1/2 size steam table pans from Sam's. They hold 1 gallon when level full. I tested that theory with a gallon jug when I first started out so that I could do the math properly. There are 128 fluid ounces in a gallon. If you start with a full pan and do 4oz servings you will get 32. If you start 3/4 full and do 8oz servings you will get 12. For planning purposes I go with a 1/2 pan per 25 people. Some take more than 4 oz and some take none at all when going through the line so it averages out. That rule of thumb has worked out well for me.
__________________
Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law |
12-17-2011, 02:44 PM | #7 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Quote:
8 oz sides seem awfully generous.
__________________
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 |
|
Thanks from: ---> |
12-17-2011, 04:14 PM | #8 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
|
BBS supports^^^^statement!
__________________
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 |
Thanks from:---> |
12-18-2011, 07:30 AM | #9 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
|
I prefer to serve meat & one 8oz side as opposed to two 4 oz sides.
To me - a 4 oz side isn't nothing but a tasting sample. Just the way we roll in upstate NY...
__________________
Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing |
12-18-2011, 05:41 PM | #10 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
|
When I cater I do so buffet style and let guests serve portions themselves. I'd say the average take is 4oz because I will get 22 to 28 people through a line on a half pan.
|
12-19-2011, 08:26 AM | #11 |
On the road to being a farker
Join Date: 11-26-11
Location: IL
|
I guess I will join in the catering chatter, having served hundreds of thousands in banquets over the years. I may add some babble sense.
You guys are all real close, would you agree it is a matter of individual portioning skills. If your eye balling it with a spoon everyone is gonna yield different. Mac N Cheese, Mashed Potatoes and say Diced Roasted Veges take up some decent plate coverage. If I was using a halfhotel 2" deep metal pan filled to the top. I would safely count it as 15-17 Portions depending on group and are you plating of buffet? I can't speak for the Foil Pans Medium Deep, never served a banquet out of those. Tip I used to plan by: If I had 100 people and it was a corporate Party with say a industrial company or something. I would plan on 1.5LBS of food to be consumed per person in a two hr period. We would calculate and consider everything for or final production by weight, then by group proifile, history, serving time and most liked on the menu. Veges were always one less pan than potatoes. -The goal I wanted maybe 1/3 pan or less of leftovers at the end of the night without running out.
__________________
"Garnish, We don't need no stinkin Garnish" |
12-19-2011, 09:09 AM | #12 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
|
Flavor - love the idea of total food weight for calculation rather than X amount of meat + X amount of sides.
I will add - when catering we do not use the 8oz side as a calculation. That is only for serving at our joint. Catering portion depends (right now) mostly on number of sides requested. As side choice increases, portion size generally falls. Though you do have to watch out for the vegetarians. A couple of them will kill a 1/2 tray of mac faster than a hot knife through butter.
__________________
Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing |
12-20-2011, 09:15 PM | #13 |
On the road to being a farker
Join Date: 11-26-11
Location: IL
|
Word. the vegetable ravioli works well too.
__________________
"Garnish, We don't need no stinkin Garnish" |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
HOW MANY SERVINGS W/4lb.BUTT?? | Garyclaw | Q-talk | 2 | 11-07-2009 02:50 PM |
Water pan or just a drip pan for brisket | jimithing78 | Q-talk | 9 | 07-02-2009 09:25 PM |
Amount of coals.... | The Bengal Thing | Q-talk | 19 | 05-24-2009 06:11 PM |
Suggestions for 200 "sample size" servings | augie | Q-talk | 17 | 01-04-2008 08:24 PM |
Party of 60, number of servings? | Kirk | Q-talk | 24 | 08-06-2007 09:24 AM |
Thread Tools | |
|
|