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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 05-14-2009, 10:41 AM   #16
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The reason chicken is so high because of the labor involved. To cook whole chickens and pull them is a pain in the arse.
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Unread 05-14-2009, 12:08 PM   #17
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I love your numbers OC, and you are right about the chickens,,,,
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Unread 05-14-2009, 01:50 PM   #18
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Calculate at $15 (or $10 or $20 or whatever you feel is fair) per head as a starter.... Then figure out your prep time, food costs and number of folks that will be required to do the cooking/serving during the event itself. Then determine what your time is worth. You should be able to come up with a number that will work for you. Everyone has a price, some folks are cheap while others cook good and know it and charge accordingly. I go for a minimum $1000 per day profit on site.... of which my wife takes half... sometimes.... That said, there will probably be 10 hours of prep, but that is easily done watching ESPN. This weekends gig is for 120 folks ($1800) at $15 per head and I have already spent $625 on food/supplies. I still need to purchase some chickens. This seems fair to me, since I have no overhead. I will pay my daughter $100 for her assistance serving.

A couple things you didn't mention.....

Have you ever cooked for this many folks before? The prep time might surprise you.

Exactly how many folks will you be feeding?
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Unread 05-14-2009, 04:08 PM   #19
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Quote:
Originally Posted by Michael in PA View Post
I have a gig coming up and I'm curious what you would charge for the following:

150 lb pig
60 racks 4.5 lb spare ribs cut down to St. Louis and rib tips served as appetizer
30 5 lb chickens
beans and cole slaw
paper goods, etc.

cooked onsite

Also, how many people (big eaters) would you expect to feed with that?

Thanks.
Everything I do is on site, So there is no extra charge on my end for that.
But for me it's

Pig 150 x $6 per = 900
60 racks x $20 = 1200
Apetizers x 2 per but I do not know how many you are attempting to serve.
30 chickens x $12 per = 360 (this price is reflected on a typical catering where I am serving more than just chicken or doing the whole meal. If not it changes the numbers to a higher profit margin.
Beans and slaw are $2 per peson
Paper goods are wrapped into the final number of the quote and would be included in a per person charge. Also including insurance, ETC.

150lb pig serves 150 people
60 racks serves 360 servings@ 2 bones each
30 chickens serves 240 servings But there is always the wings that nobody wants and some aint getting the breast or drum, So I try to serve one type of chicken or the other if possible.

So as stated earlier it is easier to get the number of people and then figure the numbers as opposed to trying to serve whom you can from what you got.

Good luck with the cook though, Sounds like a fun cook
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Unread 05-18-2009, 11:51 AM   #20
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Thank you everybody for all of your help.
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