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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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08-25-2008, 01:03 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Anniversary Catering
I want to send out a special thanks to Big Brother Smoke, Country, Professor Salt and MrsMista for helping out at a 50th Anniversary party yesterday for 250 (sort of) people. They worked their butts off and I was proud to have them on my team.
I will post pics and details later but I wanted to commend them publicly on their hard work and professionalism. Thank you all!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
08-25-2008, 01:57 PM | #2 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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Congrads everyone looking forward to the pics.
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08-25-2008, 03:14 PM | #3 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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IF I don't pass out when I get home, I will post them.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
08-25-2008, 04:20 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Anxiously awaiting........
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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 |
08-25-2008, 04:25 PM | #5 |
is one Smokin' Farker
Join Date: 01-23-07
Location: Orange County, CA
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Thanks for asking me! Catering's hard work, but I enjoy it.
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1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen |
08-25-2008, 07:20 PM | #6 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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It was definitely a trying day. I was running on about 3 hours sleep and dealing with the customer from hell. She was yelling at me and then yelling at my staff because we were out of coleslaw. And then beans. And then green beans.
For 250 people we prepared: 10 briskets 120 lbs of chicken leg meat (actually only cooked 80lbs.) 40 racks of St. Louis spares. 10 big cans of bbq beans 25 lbs of green beans 15 lbs of coleslaw. I've never seen anything like it. They wiped out the side dishes but we had 1/2 a brisket and lots of chicken leftover. My feet were killing me (actually they still are) because I was shopping and cooking all week. Plus the kitchen was about a block away from the party so we were back and forth down there. It was a tough day but all of the people there thought the food was outstanding and the service was excellent. We got nothing but compliments from the guest and the lady in charge of the church actually wants us to come vend at the Greek festival next year. The customers were pissed because they were "embarrased" but the guests of honor (their parents) had a ball. You should have seen the Father's eyes light up when I gave him a bottle of Moet Chandon for their 50th anniversary. I learned a lot in this. Big Brother Smoke calls it catering 201. 1. Always spell out how much food you will prepare. Not just the guest count. 2. Always prepare at least 10% more than you calculated. 3. Always have people you can trust working with you. Again my staff yesterday was awesome! 4. Make sure your servers job duties are spelled out in the contract. 5. Make sure the client understands that if you allow people to serve themselves, it's possible that something will run out. Portion control is real serious stuff. 6. Do your own head count and have someone on your staff confirm with their own count. 7. Wetnaps are a nice touch. Have some on the table but put some others in a basket and walk around to the tables and offer them to your guests. It gives you an excuse to talk to them and find out how they like the food. The next gig will be even better. Pics will be up after I get home tonight. I'm sure BBS and Country will comment later.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
08-25-2008, 07:28 PM | #7 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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I used to be in the restaurant biz. This is very true.
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Kevin |
08-25-2008, 09:19 PM | #8 | |
Full Fledged Farker
Join Date: 03-26-08
Location: Austin .:. TX
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Quote:
So did you cook all that up on your Spicewine rig? |
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08-25-2008, 09:47 PM | #9 |
Take a breath!
Join Date: 07-13-08
Location: Savannah, GA
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Sounds like quite a party.
Never cooked for that many people. Not sure I could.
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OTS Kettle, UDS, Sam's Gasser |
08-25-2008, 10:54 PM | #10 | |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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Quote:
I know they are UGLY as sin, but I have started wearing Crocs while catering/vending. Honestly, they do live up to their reputation of being very comfortable when you are on your feet all day. And they clean up real easy too. My feet do not bother me nearly as much as when I wear even a good pair of sneakers.
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Rollin' Smoke BBQ - West |
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08-25-2008, 10:57 PM | #11 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Looking forward to the pics
while wearing ugly Crocs
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
08-25-2008, 11:01 PM | #12 |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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I am honestly thinking of buying a second pair!
P.S. We bought a wagon for carrying food back and forth when we are not cooking right at the serving location.
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Rollin' Smoke BBQ - West |
08-26-2008, 12:45 AM | #13 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I really need to say that this gig was a referral from Marsha.
Thank you Marsha! For the most part this was a great event.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
08-26-2008, 12:52 AM | #14 |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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I didn't realize this was the event I sent your way. I am very sorry they were 'high maintenance'. I hate it when that happens!
Sounds like you did a great job though. And I am sure the food was wonderful!
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Rollin' Smoke BBQ - West |
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