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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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02-20-2009, 02:45 PM
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#1 |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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how many ounces
what size sammies and platters do you make for vending?
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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 |
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02-20-2009, 02:59 PM
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#2 |
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Full Fledged Farker
Join Date: 02-17-09
Location: willacoochee ga.
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ive never vended but i think that i heard somewhere that the norm is 4 oz. per sand.
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02-20-2009, 03:51 PM
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#3 |
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is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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I offer a regular which is 4-5 oz and a large which is a half a sub roll 6oz or so and a full subroll you would be amazed how many people buy the large and full sub roll size. I price them at $5,6,8. What kind of platters are you talking about?
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I'MMM Back💪 |
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02-20-2009, 04:14 PM
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#4 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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We use the larger bun and go 5 oz's per sammie.
6 oz servings of beans. 4 oz serving of coleslaw. $5.00 sammie, or combo (all 3) for $7.00! 
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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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02-20-2009, 04:19 PM
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#5 |
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Got Wood.
Join Date: 08-25-08
Location: Lansdale, PA
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6 oz pork, 5 oz brisket on a 4 inch roll. These are cooked weights, not raw.
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The "Daddy" in Smoke Daddy's Barbecue |
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