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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 10-23-2013, 08:51 PM   #1
Knows what a fatty is.

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Default dish' for a wedding

We are doing a wedding in Nov at a state park on the Ocean. We are cooking and serving Tri Tip & Chicken as meats. Green Salad, Baked Beans & Garlic Mashed. My question is in the dish's, it is a wedding, I dont want to use paper or some type of plastic, (might look too cheap), we found some heavy plastic at Costo, that look real nice, but the cost is up there, it would run about $100 for a 125. Should we go the extra mile and get the more expensive ones? I do have a little flexibility in the final pricing.
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Unread 10-24-2013, 03:05 AM   #2
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I would calculate this in witht the quote you give them. Is it to late for that? Run the choices by them and see what they think.
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Unread 10-24-2013, 08:16 AM   #3
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somebody shut me the fark up.
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Thats a choice your clients need to make.
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
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Thanks from:--->
Unread 10-24-2013, 10:18 AM   #4
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I agree with Mike & Bubba. Give the customer the options and let them choose. You might even see if you have a rental business nearby that has service settings for rent. It would mean some dishwashing on your part but you can calculate that cost into your bid also. When we have done weddings we try to "dress up" the place settings a bit.
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Unread 10-25-2013, 02:11 AM   #5
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rental on plates and ware is a good idea, HOWever, that cost you can buy plates & ware for the same cost and then the next weddinig YOU rent them...first wedding buys for you and then everyone after you rent them you can get 1 to 2 dollars per person..
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..
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