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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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08-25-2011, 02:23 PM | #1 |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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Pulled Pork for 700!
How much would you prepare? 700 people.
Per the customer ..."Our thought is to offer large trays of salad, pulled pork, buns, sauce options, and a dessert tray of cookies, brownies, or something simple, bottled water and possibly bags of chips." With that said, how much would you prepare? All adults.
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Grey Street BBQ Competition Team |
08-25-2011, 02:38 PM | #2 |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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Also... what would you charge?
We need the price this to it includes delivery, plates, napkins, and silverware. I would pick those up at Restaurant Depot. The lady told me she didnt want me to quote it per person, but rather quote it per lb, or per tray of pulled pork
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Grey Street BBQ Competition Team |
08-25-2011, 02:44 PM | #3 |
Knows what a fatty is.
Join Date: 05-17-10
Location: Missoula Mt
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My unperfected math says about around 330 lbs of boneless shoulders, and that's serving up 1/3 lb per person...sounds like a windfall of a gig if you can handle that much pork.
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Co-Owner/Operator of Burns St Bistro, Missoula MT |
08-25-2011, 03:07 PM | #4 |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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Thats my next problem.... working on it now!
Anyone have a FEC-500 I can borrow?
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Grey Street BBQ Competition Team |
08-25-2011, 03:11 PM | #5 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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The only way I could handle something that big would be to cook ahead & freeze. Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
08-25-2011, 03:32 PM | #6 | |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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Quote:
Sent from my blazin' fast HTC Thunderbolt
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Grey Street BBQ Competition Team |
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08-25-2011, 04:08 PM | #7 |
Full Fledged Farker
Join Date: 11-01-09
Location: West Des Moines, IA
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You will need about 235 pounds of finished product for a 1/3 pound serving per person. $11.00 per finished pound. $400 or so for delivery and table service depending on how far you have to go. That's a total of about $3000. The starting weight should be around 470 pounds. We're paying $1.59 per pound case weight so your raw cost will be around $700. Charcoal, rub, sauce, and table service won't cost you more than another $500 or so. If they want buns, that's an extra charge. You should make a nice profit on this one! Good luck!
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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 |
08-25-2011, 04:12 PM | #8 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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when do you need it?
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
08-25-2011, 04:33 PM | #9 | |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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Quote:
Sent from my blazin' fast HTC Thunderbolt
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Grey Street BBQ Competition Team |
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08-25-2011, 04:34 PM | #10 |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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End of Sept if I get the job. What do you have?
Sent from my blazin' fast HTC Thunderbolt
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Grey Street BBQ Competition Team |
08-25-2011, 05:49 PM | #11 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Easy money!
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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 |
Thanks from:---> |
08-25-2011, 06:55 PM | #12 |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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Even easier... I don't have to serve it. Just drop off and hit the road
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Grey Street BBQ Competition Team |
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