Gig for 20 peeps

8 slabs will be about 96 ribs or 32 sets of 3 (50 bucks?
pork will make 20 4oz sammies (10 bucks)
1 dozen quarters is, well, 1 dozen. I'd consider parts, making 20 so everyone has one for an option. Maybe thighs. Or 20 quarters. (20 bucks??)

I'd take to the cost of the meat, add the cost of the coal (10 bucks), and triple it (~270 bucks). Scott

Yakfishingfool said:

8 slabs will be about 96 ribs or 32 sets of 3 (50 bucks?
pork will make 20 4oz sammies (10 bucks)
1 dozen quarters is, well, 1 dozen. I'd consider parts, making 20 so everyone has one for an option. Maybe thighs. Or 20 quarters. (20 bucks??)

I'd take to the cost of the meat, add the cost of the coal (10 bucks), and triple it (~270 bucks). Scott

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I agree but don't forget any seasonings and sauces.

Divemaster said:

I agree but don't forget any seasonings and sauces.

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Gas (have to pick up the raw food) foil, tin pans, chafers...etc. $18-$20 a person. It just doesn't pay to cater for 20 people. I set a limit to 50 people. Sure, I'll do smaller parties, but the price is going to jump up quite a bit.

Of course, I don't know exactly what your situation is. Are you going to get more and bigger requests? If yes, I guess you could give them a break. But I wouldn't do it cheaper than $14 a person. Are you paying for insurance or cert. kitchen or is this on the down low?

Let us know what you decide and how it went.

Never undersell your product and service or that will become your reputation. Meaning you will be known as the cheap caterer and everyone will expect the same for your service. Doing a crowd that small usually serves more as practice versus revenue producing. However, we all start small and grow.

You said PEEPS! They don't eat all that much...

CrimsonSmoke said:

Just got ask about doing a cook for 20 people. 3 meats only no sides etc.
Ribs
Pulled Pork
1/4 chickens

How much to cook
Ribs = 8 slabs cut into 3 bones
Pork = 8 lbs raw s/b about 5 cooked
1/4 chickens = no idea on how many. A dozen or more maybe?

They will picked up. I was thinking 8 -10 per head. What do you guys think.

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I'm asuming that sides will be on site so.....
7 racks of spares
10 lbs of butts
20 pcs of chicken
Thats MORE than enough food with sides added in.
Take your meat price (market price, don't pass on your deals) + supplies and times by 3 will give you a fair starting point.
Like BBS said, NEVER sell yourself short.
Yes, you could go as high as 17-18.00 a person but that is usually reserved for on site cooking and serving.
A 20 person cook is a great start to find out all the little things you need to have and do before taking on a BIG job!
Good luck bro and keep us updated! :biggrin: