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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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Old 12-07-2017, 12:06 AM   #1
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Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin
Default Figuring meat amounts

Recently we did a catering job for 75 guests. We did brisket, pulled pork and ribs. We basically cooked enough as if each guest was eating a full share of each meat and the customer ended up with a lot of left over pulled pork and ribs.

Is there a formula you use for figuring amounts when there are multiple meats involved?
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Old 12-07-2017, 10:16 AM   #2
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Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE

I always figured most everyone would take some of each but not the full 4-6 ounce "full" portion of each EXCEPT when ribs are on the line. They seemed to all take 3+/- ribs. Then I'd watch the dump station to see how much other meat was dumped along with the clean bones. I tried to warn clients that wanted ribs that would be how it would work unless we served the meat for portion/waste control. They usually listened the second time we cooked for them and were thrilled with the left overs. Too many choices = too much waste but I was paid by the head or pound so their loss was my gain.
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