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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 01-31-2013, 11:14 AM   #1
rowdycowboy
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I need to price doing 40 chicken quarters. How should I price that?
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Unread 02-01-2013, 12:54 AM   #2
Pyle's BBQ
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3 times your cost. How much are you paying per pound?

How's the move going?
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Unread 02-01-2013, 04:03 AM   #3
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3times is good for gen reference, however I get 3.65 for a halve when under 25 pieces...40 qtrs is 20 1/2 then 40 qtr...
however prices are starting to climb and will be adjusting....I pay 1.09 per pound for FRESH / never frozen chicken and the ave bird are 3 to 3 1/2 pounds so I am roughly paying 1.50 per 1/2....
I am thinking of going to 4:00 a halve for orders under 20.
When you cook big events, say 200 to 500 halves, work out a good price with your supplier...good luck
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Unread 02-01-2013, 07:58 AM   #4
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Thanks guys! Still waiting on plumbing permits but everything else is going good. Hopefully be in there by the end of this month.
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Unread 02-01-2013, 09:39 AM   #5
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It would be helpful if you gave us more information. Are you dropping of the chicken, are you serving the chicken, is the client picking up the chicken, are you serving anything else? 3x is a general rule but you need to add in other factors.
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