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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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10-27-2011, 09:47 PM
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#1 |
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Full Fledged Farker
Join Date: 11-29-09
Location: Warren, Pa
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Pricing Help
This is my first year in business, just recently got licensed, and insured and this will be my first holiday season.
Anyone willing to share how they price smoked turkeys and hams? I have done some pulled pork and have got that down to where I am making money and competitive but hams and turkeys is new to me.
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FEC-100, Meadow Creek TS120 & BBQ26S, Large BGE, Weber WSM 22", Weber Genesis Gold (NaturalGas), Stoker, Guru ProCom4 |
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10-29-2011, 02:00 PM
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#2 |
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is One Chatty Farker
Join Date: 10-16-08
Location: Fairfield, Virginia
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I would take the cost of turkey, rub, ect x 3 for pick up. Add a delivery charge if it applies.
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11-16-2011, 02:29 PM
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#3 |
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Got Wood.
Join Date: 08-15-11
Location: Montevallo, Al
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Restaurant rule of thumb, take cost, add $1 then multiply by 3. If delivering, add $3 then multiply by 3.
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"If it ain't from Dixie, it ain't real 'Que" |
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