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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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05-29-2010, 10:36 AM | #1 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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Guess the leftovers
Here is a great exercise and learning experience for me and also for some of the other newer guys.
Lunch at the office of a major corporation with 100 employees, mixed men and women and the average age was about 35. All meats smoked on-site. Served: 66 lbs. tri-tip carved on site for sandwiches on a bun or slices. 40# chicken leg quarters 48 7oz. chicken breasts 1 pan cole slaw 2 pans potato salad 6 loaves garlic bread 100 small sandwich buns (four 25 bun packages) assorted cookies Sodas and water Any guesses on what was leftover? No, it's not a trick question.
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PorkQPine |
05-29-2010, 10:44 AM | #2 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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I would say that there was probably alot of tri-tip leftover like 2/3rds, a pan of potato salad, If the chicken breasts were boneless, I'm guessing they were gone, if not then some left over, Leg quarters there was probably half leftover. Now if people were allowed to take any home these numbers would drop greatly.
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05-29-2010, 11:21 AM | #3 |
Got Wood.
Join Date: 07-19-09
Location: North of Indy. In.
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I am guessing the small sandwich buns.
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05-29-2010, 11:48 AM | #4 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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Forgot to add that I had moink balls and hot links.
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PorkQPine |
05-29-2010, 12:03 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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If there was leftovers, something was wrong.
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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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05-29-2010, 02:47 PM | #6 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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hope you charged at least $15 per head. That's enough tri-tip for over 200 sammys but I bet people came back for seconds so not much left. Most of the chicken probably went. You should have run out of slaw. Probably had a little potato salad left but not much. Bread - gone. Same for soda and water.
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Ford Retired competition cook. BBQ mentor. |
05-29-2010, 03:58 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I bet the chicken breasts were left, at least 3/4 of it. And 25% of the bread. 1-1/2 cups of potato salad was left and a whiff of the beef lingered in the air.
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05-29-2010, 08:21 PM | #8 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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five pounds of tri-tip
10 pounds leg quarters five chicken breasts half a pan of potato salad were the cookies home made? If yes, then they are all gone.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
05-29-2010, 09:59 PM | #9 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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If we guess right, do we get the leftovers?
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Wannabe BBQ Illuminati |
05-30-2010, 09:04 AM | #10 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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And the answer is!
Moink balls- 0 hot links - 0 chicken breasts - 0 (boneless, skinless) chicken leg quarters - 10# Tri-tip - 30# Garlic bread - 3 loaves Cookies - 3 doz. Potato Salad - 1 pan Slaw - a few servings left Bigbutzbbq was pretty much right on the money. I knew I was doing too much tri-tip but considering that I set up a carving table I figured that I would serve much more than I did. Also, since this was the first time I catered for this company, and they do a lot of catered events during the year I really wanted to make sure I had enough of a number of items to take over this account for the rest of the year. Running out was not an option. I was told that they will be using me a lot in the future. Next time I will have these numbers to work off of and will be able to better estimate the food required.
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PorkQPine |
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05-30-2010, 09:14 AM | #11 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Outstanding!
__________________
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 |
01-18-2013, 09:21 AM | #12 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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how big were the pans of potato salad? i have to make that for 35-38 people and i'm not sure how many pounds of potatos to use.
thanks in advance.
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Out. Again. |
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