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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 04-18-2012, 05:23 PM   #1
firefighter4634
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Default How much to charge???

I need to cook and slice pork loin for 40 people. I an thinking about cooking around 12 lbs for maybe just a loin and 1/2 so they can have left overs.
I do not have to buy the meat, just cook and slice it. What would be a fair price for my time and cooking?
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Unread 04-18-2012, 06:16 PM   #2
HBMTN
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Maybe some others will chime in on your amounts but I have to question if 12lbs will be enough pork loin for 40 people. I have never caterer loins as a one meat option but I would think closer to 17-20lbs unless they are making a loin sandwich or something like that. As for charges, I would take the cost of the food and multiply it x2. So if the food supplies cost $50 for example I would charge $100 if I did not pay for food and $150 if I did. That said, I would net let someone bring me the meats I would get them myself and charge x3.
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Unread 04-18-2012, 06:25 PM   #3
firefighter4634
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Quote:
Originally Posted by HBMTN View Post
Maybe some others will chime in on your amounts but I have to question if 12lbs will be enough pork loin for 40 people. I have never caterer loins as a one meat option but I would think closer to 17-20lbs unless they are making a loin sandwich or something like that. As for charges, I would take the cost of the food and multiply it x2. So if the food supplies cost $50 for example I would charge $100 if I did not pay for food and $150 if I did. That said, I would net let someone bring me the meats I would get them myself and charge x3.
Thanks for the reply. They are going to make loin sandwiches and have other salads etc. I am getting the loin's from a good friend that raises hogs, so they will be freshly butchered.
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Unread 04-22-2012, 09:16 PM   #4
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if you are cooking for firefighters always cook more
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