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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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Unread 10-25-2011, 08:19 PM   #1
rowdycowboy
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When pricing pulled pork for catering and u charge by lb. Do u charge using the weights of ur butts or the weight of pork after cooked?
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Unread 10-26-2011, 05:27 AM   #2
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Cooked weight.
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Unread 10-26-2011, 09:52 AM   #3
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when we did the festival we did a sandwich, fries and slaw for 7.50. we got 15-18 sandwiches from each butt...
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Unread 10-27-2011, 06:16 AM   #4
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Say i charge 10 dollar lb would that b what u charge for just preparing the pork or is that what u charge cooking and supplying meat,buns,sauce,and fixing everything
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Unread 10-27-2011, 06:58 AM   #5
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always add enough in the price to teake care of the sauce buns etc. if they dont want them then good for you
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Unread 10-27-2011, 08:27 AM   #6
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So just to give me an idea. If u were doing pulled pork for 25 and was providing pork,buns, sauce what would be a good price.
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Unread 10-27-2011, 09:18 AM   #7
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Isn't retail pricing generally double what you, the caterer has paid for the supplies?
You also have to factor in your production time, travel, set-up/tear-down and staff(if any) as well as your skill and expertise should count for something.
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Unread 10-27-2011, 09:53 AM   #8
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cooked weight and multiply your costs by 3, adjust if you'd like or need to as to region or competition..
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Unread 10-27-2011, 11:33 AM   #9
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Need more information, are they picking up the product, are you delivering and how far, are you serving on a buffet line, etc.?
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Unread 10-27-2011, 12:05 PM   #10
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Putting n tind and wrapping it. They are picking up and they r getting the buns.
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Unread 11-16-2011, 02:35 PM   #11
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Take your meat cost, add $1-$3 to cover seasoning and incidentals, multiply by 3.
ie...$8 cost + $3 seasoning, sauce, buns and wrap X 3 = $33.
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Unread 11-17-2011, 10:35 AM   #12
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Remember when figuring meat cost that there is a loss of weight in cooking. Conventional wisdom says 60% or so yield from raw to cooked. So if your cost raw is $1 your cooked cost is actually $1.66.
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