Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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 |
09-06-2008, 08:21 AM | #1 |
Knows what a fatty is.
Join Date: 08-23-06
Location: NorCal
|
How much $?
With the current laws and regs it looks like I'll be doing the "cook-4-hire" to start. How much would you charge per person (on average) if the client is buying the meat?
__________________
Oklahoma Joes Offset ECB (soon to be modified) UDS Capn' Cook 3 burner [url]http://img300.imageshack.us/img300/5923/wlfpkjw4.png[/url] |
09-07-2008, 09:25 AM | #2 |
Full Fledged Farker
Join Date: 05-24-08
Location: Walnut,CA
|
How about a flat hourly rate? Don't forget to include your overhead and travel costs into the rate. Simple, easy to understand and you don't have to worry about counting heads or getting into a discussion with the customer about how many or how much. You also won't be bothered if the client asks you to stay longer to help put away tables and such. Sure, I'll help - you're paying.... Make sure you have a two hour minimum or something to make a drive out worth it if something happens.
At least until you do it some more...
__________________
[FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller [FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT] [FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT] "We keep you alive to serve this ship. Row well, and live." |
09-07-2008, 10:47 AM | #3 |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
|
Just make sure you tell the customer exactly what to buy if you are not the one physically going to purchase the meat. You can and will end up surprised with the product if you let your client do it, and then when it does not turn out the way they want it . . . who's fault is it? Ususally yours no mater what.
Good luck !
__________________
________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven |
09-08-2008, 12:04 PM | #4 | |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
|
Quote:
Excellent advice!
__________________
Rollin' Smoke BBQ - West |
|
09-08-2008, 01:55 PM | #5 |
Knows what a fatty is.
Join Date: 08-23-06
Location: NorCal
|
Thanks everyone. I appreciate the info
__________________
Oklahoma Joes Offset ECB (soon to be modified) UDS Capn' Cook 3 burner [url]http://img300.imageshack.us/img300/5923/wlfpkjw4.png[/url] |
09-22-2008, 04:19 PM | #6 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
|
Per person is not the way i'd go. I would charge $30 - $40 an hour, and they pay you for supplies that you buy - control the quality.
__________________
[CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER] |
09-22-2008, 06:40 PM | #7 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
|
I simply would not do a gig where I was not involved with purchasing the meat, unless of course it was for charity!
__________________
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 |
09-22-2008, 06:48 PM | #8 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
|
I supply all my own meat when I did catering jobs.
That way I know it was iced down w/in 10-15 minutes after it came out of the cooler from where it was purchased. I would flat refuse to have anybody get the meats them selves and bring it for you to cook. Kinda like somebody handing you a firearm w/out the chance for you to examine it and see if its loaded or not and your told to point it at somebody............ Its basically Russian Roulette! |
09-22-2008, 06:54 PM | #9 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
|
Quote:
Yep! In my example, I was speaking about charities who get food chains to donate, etc...
__________________
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 |
|
09-22-2008, 10:32 PM | #10 | ||
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Quote:
Quote:
Bottom line, always purchase the food your cooking YOURSELF! Too many risks otherwise.
__________________
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 |
||
Thread Tools | |
|
|