The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

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.


Reply
Thread Tools
Unread 07-23-2011, 10:57 AM   #1
uncfan2457
Found some matches.
 
Join Date: 09-23-08
Location: Forest City, NC
Downloads: 0
Uploads: 0
Default Catering job for 80-100 need help please!!!

I had a request yesterday to cater the meat for a very upscale restaurant in my area. I normally cater small parties & meetings for local companies usually around 25-50 people and not sure why I am stressing about quoting this one so bad but I think this one could be a big notch in my belt and could possible be a monthly thing if all goes well.
This is what they want from me, Pulled pork, St. Louis cut Spare ribs, Pork Loin & My homemade sauce. No serving, just cook the food, prepare in metal pans and deliver.
This will be served Buffet style and she wants a price per person and I guess what I am asking is what would some of you charge to do this event & how much of each meat would you cook? I have played around with the catering spread sheet and have a small idea but want a few other opinions before I quote it. Thanks in advance...
Michael
uncfan2457 is offline   Reply With Quote


Unread 07-23-2011, 11:22 AM   #2
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

How many people are you feeding approximately? If unclear, you may want to price by the lb. YMMV!
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Unread 07-23-2011, 11:55 AM   #3
uncfan2457
Found some matches.
 
Join Date: 09-23-08
Location: Forest City, NC
Downloads: 0
Uploads: 0
Default

80-100 people
uncfan2457 is offline   Reply With Quote


Unread 07-23-2011, 12:52 PM   #4
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

15 per with no bells and whistles and extra labor off the top of my head.
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Unread 07-23-2011, 02:26 PM   #5
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Around here I'd charge at least double my food cost. Are they reselling this meat or is for a special party? If a party I'd charge the usual price. If for resale I would at least double my costs.
I usually get $9 per pound for pulled pork. I'd haven't done loin but the price is pretty good so I think I'd charge $9 for the loin, too. I usually get $18 per slab for ribs. I don't charge for sauce but I'd think you should be able to get $10-12 per quart.

If for resale and was pretty sure of follow-on business I'd look at $6 for the pork butt and loin and $12 per slab for the ribs. They cost me about $7 per slab raw right now so that's where I'm basing that cost.

So, depends on what the customer wants and is expecting. If it's a straight up catering, charge your usual per pound/slab.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 07-23-2011, 05:19 PM   #6
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

Are you serving or just supplying meat to the restaurant? If just supplying then I would sell it by the Lb.
HBMTN is online now   Reply With Quote


Unread 07-23-2011, 06:38 PM   #7
tony76248
is One Chatty Farker
 
tony76248's Avatar
 
Join Date: 09-10-06
Location: Fort Worth, TX
Downloads: 0
Uploads: 0
Default

FYI, I have been doing these gigs for a long time. Never consider lowballing to get future business. Folks looking for the low bid will always be looking for the low bid. Price it to make money or let someone else lose. If you do the job cheap remember that you probably just took money from someone who does this for a living and screwed the market up a bit. Just something to consider.

You will find that there is a lot of prep time involved with bigger jobs. I try to make good money and figure my time is worth $1000 per day unless for a relative then it's free. You need to ask yourself, "what are you worth?"

Pulled Pork is easy, it's like set it and forget it and pull when it's done, you almost can't mess up. Loin can get dry in a hurry so consider that you have to pay attention to that a little bit more.

Now the ribs..... they can be a bear, you need to keep an eye on them then you need to remember they can cost a few bucks. When I have done ribs and I try not too if I can help it, I will usually cook based on case lots which are usually 12-15 racks per case. I always go with cases of St. Louis cut because trimming yourself turns into a long project when you got a lot to do.

In the end, my question about what are you worth needs to be considered. Good luck.
__________________
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
tony76248 is offline   Reply With Quote


Unread 07-23-2011, 07:47 PM   #8
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

$12 / pound @ 1/3# per head here.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote


Unread 07-23-2011, 08:02 PM   #9
Muzzlebrake
Babbling Farker
 
Muzzlebrake's Avatar
 
Join Date: 09-22-06
Location: Pleasant Valley NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jbrink01 View Post
$12 / pound @ 1/3# per head here.
so $4 per person?
__________________
Sean Keever

"What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal
Muzzlebrake is offline   Reply With Quote


Unread 07-23-2011, 08:32 PM   #10
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Muzzlebrake View Post
so $4 per person?
Meat Only, dropped off cold. No nothing with it.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote


Unread 07-23-2011, 08:33 PM   #11
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jbrink01 View Post
Meat Only, dropped off cold. No nothing with it.
Unless it's more than 15 miles then I add for travel.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote


Unread 07-23-2011, 10:09 PM   #12
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tony76248 View Post
FYI, I have been doing these gigs for a long time. Never consider lowballing to get future business. Folks looking for the low bid will always be looking for the low bid. Price it to make money or let someone else lose. If you do the job cheap remember that you probably just took money from someone who does this for a living and screwed the market up a bit. Just something to consider.
I think Tony misunderstood what I was saying. I was not advocating "low balling" a bid. I was thinking in terms of a realistic long-term relationship. You cannot sell retail to another retail establishment. I've talked with a lot of folks that tried to work in this area and nearly all said they would NOT do it again.

That's why I worded my response like I did. I agree that if this is for a party, a one time deal, go full bore. I'm sure they'd charge you full price for their products. Food cost is food cost and they can't buy at "retail" price and mark up to a realistic price.

That's all I was sayin'.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 07-24-2011, 04:39 PM   #13
tony76248
is One Chatty Farker
 
tony76248's Avatar
 
Join Date: 09-10-06
Location: Fort Worth, TX
Downloads: 0
Uploads: 0
Default

I knew what you were saying, I didn't think you were attempting to low ball. I just got off track and was rambling.
__________________
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
tony76248 is offline   Reply With Quote


Unread 07-26-2011, 12:37 PM   #14
uncfan2457
Found some matches.
 
Join Date: 09-23-08
Location: Forest City, NC
Downloads: 0
Uploads: 0
Default

Thanks for the reply back guys, I have quoted the job and hope to hear back from them in a couple of days. Thanks again for the help!
uncfan2457 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First catering job questions. Goin Que Que Catering, Food Handling and Awareness 11 05-31-2011 10:49 PM
First Catering Job BBQ Grail Q-talk 36 06-03-2008 12:53 AM
Catering Job Advice grillfella Q-talk 6 05-04-2007 02:49 AM
My first Semi Catering Job AlabamaGrillBillies Q-talk 6 03-09-2007 10:43 AM
Catering Job ...HELP! Neil Q-talk 22 10-07-2005 03:18 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:26 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts