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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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10-25-2011, 08:19 PM
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#1 |
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Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
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pricing
When pricing pulled pork for catering and u charge by lb. Do u charge using the weights of ur butts or the weight of pork after cooked?
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10-26-2011, 05:27 AM
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#2 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Cooked weight.
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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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10-26-2011, 09:52 AM
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#3 |
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is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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when we did the festival we did a sandwich, fries and slaw for 7.50. we got 15-18 sandwiches from each butt...
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Weber 22 Smokey Mountain Weber 14 Smokey Mountain Weber Genesis 330 EP |
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10-27-2011, 06:16 AM
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#4 |
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Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
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Say i charge 10 dollar lb would that b what u charge for just preparing the pork or is that what u charge cooking and supplying meat,buns,sauce,and fixing everything
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10-27-2011, 06:58 AM
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#5 |
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is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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always add enough in the price to teake care of the sauce buns etc. if they dont want them then good for you
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roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
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10-27-2011, 08:27 AM
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#6 |
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Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
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So just to give me an idea. If u were doing pulled pork for 25 and was providing pork,buns, sauce what would be a good price.
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10-27-2011, 09:18 AM
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#7 |
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is one Smokin' Farker
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
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Isn't retail pricing generally double what you, the caterer has paid for the supplies?
You also have to factor in your production time, travel, set-up/tear-down and staff(if any) as well as your skill and expertise should count for something. |
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10-27-2011, 09:53 AM
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#8 |
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is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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cooked weight and multiply your costs by 3, adjust if you'd like or need to as to region or competition..
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
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| Thanks from:---> |
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10-27-2011, 11:33 AM
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#9 |
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Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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Need more information, are they picking up the product, are you delivering and how far, are you serving on a buffet line, etc.?
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PorkQPine |
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10-27-2011, 12:05 PM
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#10 |
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Full Fledged Farker
Join Date: 10-20-10
Location: Hodgenville,KY
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Putting n tind and wrapping it. They are picking up and they r getting the buns.
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11-16-2011, 02:35 PM
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#11 |
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Got Wood.
Join Date: 08-15-11
Location: Montevallo, Al
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Take your meat cost, add $1-$3 to cover seasoning and incidentals, multiply by 3.
ie...$8 cost + $3 seasoning, sauce, buns and wrap X 3 = $33.
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"If it ain't from Dixie, it ain't real 'Que" |
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11-17-2011, 10:35 AM
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#12 |
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Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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Remember when figuring meat cost that there is a loss of weight in cooking. Conventional wisdom says 60% or so yield from raw to cooked. So if your cost raw is $1 your cooked cost is actually $1.66.
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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 |
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