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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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Old 12-15-2011, 02:33 PM   #1
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Join Date: 09-03-09
Location: Springdale Ar
Default catering for 230

I've been doing this for a few years and always have plenty of food. However, with food cost the way it is today, I'm rethinking some of my calculations. Also, I enjoy seeing what other people estimate for amounts.

So here is the menu:

St. Louis spare ribs, bonelessturkey breast, boneless pit ham, mashed potatoes and gravy, dressing, baked beans, rolls, and cobbler. Crowd is plant workers, 90% males.

Potatoes are instant potato pearls, gravy is instant, dressing is uncle ben's with onions and celery added. Cobblers are frozen in pans @ 6 pounds each

So, with this info, how much of each food would you cook?


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Old 12-16-2011, 09:21 AM   #2
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Join Date: 08-17-06
Location: Washington, Missouri

3 ribs, 3oz of turkey and ham, 4 1/2 or 5 Full Size Deep pans each of Potatoes, Stuffing and Beans. Assuming your serving it.

You should have sold a veggie with it to help improve profit, as well as make the cobblers. IMHO.
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Old 12-16-2011, 05:14 PM   #3
somebody shut me the fark up.
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Join Date: 08-13-03
Location: Clearwater, FL

On second thought, I'll leave my opinion out of the discussion.
Except: think twice about ribs - high food costs and if you don't serve them the first 30 guys will wipe you out.
Good luck.

PS: I'd do pulled pork, BBQ beans, and cole, I guess I didn't completely stay out of it!!
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