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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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12-06-2017, 11:06 PM | #1 |
is one Smokin' Farker
Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin
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Figuring meat amounts
Recently we did a catering job for 75 guests. We did brisket, pulled pork and ribs. We basically cooked enough as if each guest was eating a full share of each meat and the customer ended up with a lot of left over pulled pork and ribs.
Is there a formula you use for figuring amounts when there are multiple meats involved?
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Homebuilt Cinderblock Smoker, Homebuilt UDS, Weber 22 inch Kettle |
12-07-2017, 09:16 AM | #2 |
Full Fledged Farker
Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE
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I always figured most everyone would take some of each but not the full 4-6 ounce "full" portion of each EXCEPT when ribs are on the line. They seemed to all take 3+/- ribs. Then I'd watch the dump station to see how much other meat was dumped along with the clean bones. I tried to warn clients that wanted ribs that would be how it would work unless we served the meat for portion/waste control. They usually listened the second time we cooked for them and were thrilled with the left overs. Too many choices = too much waste but I was paid by the head or pound so their loss was my gain.
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