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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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05-12-2009, 03:07 PM | #1 |
Knows what a fatty is.
Join Date: 05-31-05
Location: Northern California
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Price by the Gig vs. Per Person
I'm beginning to think that I'm the only one who operates on a 'per gig' basis. So, when I price an event, I do so based on a firm estimate of people to attend given to me by the host or hostess. I work with my clients on an ongoing basis to be sure that we develop a good estimate in the beginning and fix the final 'contract' number with a week to go to the event. Behind the scenes I factor in a 'buffer' to ensure that we can cover a little stretch should extra folks attend, (usually about 5-7%) but if a bunch of extra people show up, we MAY run out of some items. (Note, I've never run out of food, but we did have to get a little creative, once.)
For me, this ensures a KNOWN price for the client, and a KNOWN cost factor for me. Yes, there is a slight risk of coming up long or short of food, but to be honest, I've never been off by too much, and the 'extra' food makes great left-overs for the host/hostess. Am I alone in using this pricing model?
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Jamie "The StrikeEagle" When You Care Enough to Send the Best |
05-12-2009, 03:24 PM | #2 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I have priced both ways. Depending on what number I think will look more appropriate to the client is depending what I do. More often then the other I price the entire gig. But that price comes from a pp number I have developed, so basically it is the same thing.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine Last edited by Jacked UP BBQ; 05-12-2009 at 04:03 PM.. |
05-12-2009, 03:38 PM | #3 |
Full Fledged Farker
Join Date: 10-01-07
Location: Fresno, CA
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Jamie - I work my gigs, the same as you do. But I also state in the contract the amount per person goes up (for the extra guests) by 50%, if the number of guests exceeds the agreed contract amount. I too cook extra, but that is to cover my arse and not look bad for running out of food. I have never ran out and if I did, it would be because the party invited extra guests without notifying me.
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www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty! |
05-12-2009, 03:43 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Whats the difference? It's all based on how many people your feeding.
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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 |
05-12-2009, 03:54 PM | #5 |
On the road to being a farker
Join Date: 09-26-06
Location: Kuna, Idaho
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We do the same thing. However, I present the price as per person to the client based on the number of people they have guaranteed will be there. If they run a little heavy (5-7 plates) I'm good. If it runs more than 10 peeps extra I will stand the chance of running out of food. Frankly, if they have 10 or more people eating than what they told me then they are most likly trying to stiff me. Just my .02
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Hoss [B]Big Daddy's BBQ[/B] [B]Concessions and Catering[/B] [B]Kuna, ID[/B] [URL="http://www.bigdaddysbbqonline.com"]www.bigdaddysbbqonline.com[/URL] Louisiana Grill - Whole Hog Traeger 150 30x72 Reverse Flow Offset 16ft Wells Cargo Mobile Kitchen 12ft Full service Mobile Kitchen |
05-12-2009, 04:46 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I concur!
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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 |
05-12-2009, 05:11 PM | #7 | |
Knows what a fatty is.
Join Date: 05-31-05
Location: Northern California
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Quote:
My general rule is to get paid 50% on booking with the balance at the beginning of 'set up' as this avoids all sorts of complications and payment delays. I personally HATE dealing with payment, or refunds, at the end of a gig. I would MUCH rather end the event on a positive note of everyone having had a GREAT time as we pack up and leave the event site. For me, this works, but I am ALWAYS interested in how other folks do it, and why.
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Jamie "The StrikeEagle" When You Care Enough to Send the Best |
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05-12-2009, 05:32 PM | #8 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
The balance is due 10 days in advance (No chasing the client after the event). My guaranteed minimum is 75, I have been known to do 50.
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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 |
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05-13-2009, 09:01 AM | #9 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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I calculate my price for the gig on the number of persons. I for the most part know what I want to make per day (profit) and I calculate the final cost to achieve that goal.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
05-13-2009, 09:18 AM | #10 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
This is a great idea when you have a product good enough, as I know this guy does, that merits it.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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05-13-2009, 08:36 PM | #11 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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We get paid PP, unless there is extra time involved. Had one yesterday with a $500 premium for 5 extra hours on site to maintain the buffet.
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[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] |
05-14-2009, 10:30 AM | #12 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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The one item folks really need to consider when catering or vending is the wear and tear of equipment. Also consumables, paper towels, plates spoons etc.... These items stand between you making a buck and going bust.
Many businesses out there are living or dying by cash flow alone. If the job can not generate a profit, folks need to opt out. Of course after you do enough jobs you can more easily calculate profit and loss. I did have several requests out there for my spread sheet and it is still available to anyone who wants it. It is very helpful in getting to the bottom line. Of course you will fill it in with your info.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
08-03-2009, 06:50 PM | #13 |
Got Wood.
Join Date: 06-19-09
Location: Oshkosh, WI
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I wouldn't mind taking a look at that if it's not too much trouble.
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GF223, UDS, 2x 22.5" Weber's, Weber Smokey Joe, 8 burner gasser |
08-05-2009, 11:20 PM | #14 |
Knows what a fatty is.
Join Date: 04-04-08
Location: Danbury, CT
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Food cost $
Overhead % Shopping & prep time $ Labor $ Travel expenses $ Sales tax % Gratuity % Profit $ Miscellaneous $ Contingency % Add it up and give them a bottom line, let the client do the division for a pp price Base your numbers on a 75 minimum, and get your deposit Request final head count 14 days prior as well as final payment, not your problem if it rains and only 50 show, never put yourself in a position where you have to cut a refund check unless its for a full cancellation. If they cancel prior to food purchase take 30% of the balance due and refund the remainder, put this in your contract so everyone is on the same page. If you already bought food, take your 30% and give them the food. I'm not suggesting that anyone has to do business this way, this is just an example of how I do it, works for me. |
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