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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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08-14-2011, 08:02 AM | #1 |
Knows what a fatty is.
Join Date: 06-02-10
Location: Warsaw, IN
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Catering PP for 250
So it is official, I have committed to catering pulled pork for a wedding of 250 people. I have done several smaller events, and I did chicken thighs for a wedding of 150 people, but never have I done an event of this scale. Recently, I have been getting all the supplies around that I need and developing a process to guide me throughout the catering process. I would love for some of you seasoned veterans to take a look and critique my process as necessary. My general process is outlined below:
Thanks in advance, Tyler |
08-14-2011, 02:52 PM | #2 |
Full Fledged Farker
Join Date: 07-24-08
Location: Hudson, IL
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Six pans should be close, at 80 lbs you would need to fit around 13.25 lbs per pan, that will be close. I think reheating at 250 will take about 45 mins. When I reheat I am doing it for the family and not paying guests, so I haven't really timed it. Good luck, I'm sure some of the seasoned caterers will give you some good tips.
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08-14-2011, 03:22 PM | #3 |
Knows what a fatty is.
Join Date: 06-02-10
Location: Warsaw, IN
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Thanks Frank!
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08-22-2011, 07:25 AM | #4 |
Found some matches.
Join Date: 07-25-11
Location: bhubaneswar
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We started off small, mostly with dinner parties for parents of our friends, and slowly worked our way up to Christine’s parents’ Yuletide dinner of 35. Each job was a new quest, a great adventure; the money was merely a bonus. We spent hours before each party meticulously piecing together a melody of dishes that would please the guests’ palates and simultaneously satisfy our desire to feature something new, fun, unique.
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