The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

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.


Reply
Thread Tools
Unread 03-12-2013, 11:14 AM   #1
K-Train
is one Smokin' Farker

 
K-Train's Avatar
 
Join Date: 09-22-11
Location: Edgewater, MD
Downloads: 0
Uploads: 0
Default pulled pork for 90

Been asked to do a wedding for 80-90 people. Probably pulled hicken and pork. How much do you figure I'd need of each?
__________________
Keith Fat Maxine's BBQ
Thanks to: Firecraft (www.firecraft.com), In House Jewelers, and DArtagnan Foods
Humphrey's Battle Box
WSM 22.5
K-Train is offline   Reply With Quote


Unread 03-12-2013, 11:24 AM   #2
nthole
Babbling Farker

 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Downloads: 0
Uploads: 0
Default

Big eaters, little eaters? Women and children, more men? How many sides?

I have a sheet I use for cooking for some events I do. If I planned for 90 heads with 120 1/4lb cooked servings (60 of each) I would be at 25lbs raw pork (about 3 butts) and 37.5 lbs of raw whole chickens (about 7.5) figuring 60% yield on the pork and 40% yield on the birds.
__________________
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOFO Illuminati

MOINK...It's what's for linner.
nthole is offline   Reply With Quote


Thanks from:--->
Unread 03-12-2013, 11:37 AM   #3
K-Train
is one Smokin' Farker

 
K-Train's Avatar
 
Join Date: 09-22-11
Location: Edgewater, MD
Downloads: 0
Uploads: 0
Default

Not sure on the "big eaters" good question, something I hadn't thought about. This would be my first time doing something this large. Also meant to ask how much would you charge?
__________________
Keith Fat Maxine's BBQ
Thanks to: Firecraft (www.firecraft.com), In House Jewelers, and DArtagnan Foods
Humphrey's Battle Box
WSM 22.5
K-Train is offline   Reply With Quote


Unread 03-12-2013, 12:22 PM   #4
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

Need more info for price. But a good rule of thumb is 3 x cost. That includes any sides, paper products, items used during prep and equipment that is rented.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thanks from:--->
Unread 03-12-2013, 12:32 PM   #5
nthole
Babbling Farker

 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Downloads: 0
Uploads: 0
Default

That's always the rub isn't it. Pun intended

I'm not a caterer, so I don't charge anything more than my costs. I only do this for church and neighborhood events that I'm involved with. But I'd been looking at potentially catering and so I've always tracked my costs for cooks over the years. You'll need to do the same to really know your cost. I know the cost of how much charcoal per cooker, how much wood, how much disposables (foil by the foot, gloves per use, pans, lids) how much consumables (rub by the oz, mustard, juice, etc). All that goes into my cost. I haven't updated my costs this year though with some of the rise in prices and you prices will be different than mine here.

For me though, with tax I'd expect my expenses to be about $165. What you would want to charge is a bit up to you, a flat charge or a per person charge.

The other thing I would think about is, especially if this is your first big event cook, things definitely go wrong. I've gotten into a groove now with big cooks, as others have, but I did that with some low pressure things. I'd be concerned that this is someone's wedding and the first time you'd be doing it. Keeping food hot, how to serve it, making sure no one gets sick. Things to consider.

editted to add:
That would be my expected cost for meat, in pans, served with buns and sauce.
__________________
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOFO Illuminati

MOINK...It's what's for linner.

Last edited by nthole; 03-12-2013 at 01:27 PM..
nthole is offline   Reply With Quote


Thanks from:--->
Unread 03-12-2013, 03:19 PM   #6
cynfulsmokersbbq
On the road to being a farker
 
Join Date: 09-05-11
Location: Wapello, Iowa
Downloads: 0
Uploads: 0
Default

I would say 20 pounds of each finished product. That will give you 60 sandwhiches each. You will have some left over. If you want to cut it close do 15 pounds finished of each.

I just served Pulled pork and chopped chicken to a wedding party of 250. We had very few people go through the line twice, we had an equal number eat big as ate small. The crowd served themselves, and we refilled chafers. The crowd ate an equal amount of pork and chicken. We served out about 35 pounds of each, as well as sides of cheese potatoes and baked beans. The wedding party provided cheese, chips, dip, and a handful of side salads.

We had wonderful reviews and picked up a client who just booked us for 200 people the 6th of April.
cynfulsmokersbbq is offline   Reply With Quote


Thanks from:--->
Unread 03-12-2013, 09:10 PM   #7
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

I live in pork is king country so I would still figure 5oz pp and maybe 3oz pp for the pulled chicken.
HBMTN is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:32 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts