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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 06-10-2011, 06:02 PM   #1
parrdist
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Default A little help please

My Neighbor called and is having a Party. Wants me to cook the pulled pork. She's having 75 people and also is serving fried chicken and sides. My Question is how much pork will I have to cook and what should I charge. Not looking to make a lot of money just want to make sure I don't lose money. Thanks for your help.
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Unread 06-10-2011, 08:24 PM   #2
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I would say, since there is going to be fried chicken and presumable a bunch of sides, you are looking at half portions for folks, maybe 1/4 pound per person. That would mean, doing easy math, 1/2 pound or so raw, 35 pounds total raw weight, bone-in butts. You could probably even go down to 30 lbs. if there are kids.
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Unread 06-10-2011, 08:41 PM   #3
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Quote:
Originally Posted by landarc View Post
I would say, since there is going to be fried chicken and presumable a bunch of sides, you are looking at half portions for folks, maybe 1/4 pound per person. That would mean, doing easy math, 1/2 pound or so raw, 35 pounds total raw weight, bone-in butts. You could probably even go down to 30 lbs. if there are kids.
+1 on this..

(And landarc for a vegan you sure know a lot about butts.)
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Unread 06-14-2011, 10:40 AM   #4
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35-40 lbs should be more than enough.
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Unread 06-14-2011, 09:43 PM   #5
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Yea the 35-40 lbs. Is about right. The thing I like to ask is how it will be served will people be serving them selves or will one person be portioning out the pork for the sandwiches. It will make a difference. The first time we catered we almost ran out of pulled pork. Now I take that in consideration, just something to think about. If it looks like we have some extra at the end of the event, I just fill a few ziplock bags for sale by the lb. we don't take much home. Just ask who has the event before hand,I split the money or give them a break on the cost of the meat.
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Unread 06-15-2011, 10:54 AM   #6
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I'll just be dropping it off in a roaster. It will be self serve, I have already told them to use smaller buns to limit wastage.
Thanks everyone for the help, I'll be cooking 35 lbs.
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