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 05-26-2009, 09:37 PM   #1
jturk
Knows what a fatty is.
 
Join Date: 06-21-08
Location: Valparaiso IN
Downloads: 0
Uploads: 0
Default sides

Have decided on amount of meat for 150 for my daughters open house but am not sure about sides. I will do pulled pork sammies, brisket and chicken wings. I have the amounts figured out (I hope) but I do not know how much cole slaw, potato salad, and baked beans I will need. Thanks in advance. (my daughter will only let me cook, but will let me buy the slaw and potato salad if her aunt can bring her (should be famous) baked beans). As tight as things are we do not want to over-buy.
jturk is offline   Reply With Quote


Unread 05-26-2009, 09:51 PM   #2
grillfella
is one Smokin' Farker
 
grillfella's Avatar
 
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
Downloads: 0
Uploads: 0
Default

pm big brother smoke he has a chart he can send you through this website I believe it said 1/4 pound per person
grillfella is offline   Reply With Quote


Unread 05-27-2009, 12:22 PM   #3
Cabntmkr1
is Blowin Smoke!
 
Join Date: 08-19-07
Location: Wichita, Ks.
Downloads: 0
Uploads: 0
Default

Jturk, go to this site and download the free spreadsheet. It is a very nice BBQ catering planner which will figure your requirements for you.
If you don't have Excel to run the sheet, download openoffice software.
http://www.azbbqa.net/catering/
http://www.openoffice.org/
__________________
[FONT=Arial]New Braunfels Black Diamond[/FONT]
[FONT=Arial]Backwoods Patio Smoker[/FONT]
[FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT]
[FONT=Arial]ServSafe Certified[/FONT]
[FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]
Cabntmkr1 is offline   Reply With Quote


Unread 05-28-2009, 05:51 AM   #4
LostNation
Full Fledged Farker
 
Join Date: 12-15-05
Location: Essex Jct. Vermont
Downloads: 0
Uploads: 0
Default

I think this is the best post I have ever read about catering quantities and pricing. This was posted on The BBQ Forum by Elizabeth Lumpkin of the Boss Hog"s fame. I cook a little more and give the left over Q to my sponsors. Note the date of the post.

Re: Catering question (9/18/1997 4:48:55 PM by Elizabeth)

Hi Shake, I've fed groups of 100-300 for a couple of years. Been doing it for money for a year now. Figure on 1/2 cup of beans and 1/2 cup of your second side per person. If you're doing 3 sides, figure on 1/3 cup per person per side. In other words, a total of 1 cup per person of sides. Figure one gallon of bbq sauce per hundred people. On meat, figure 3 oz. and one bun per person for a light meal, 4 oz. and 1 1/2 buns per person for a regular meal, 5 oz. and 2 buns per person for a heavy meal. If you're feeding just ribs for the meat, figure 1/3 to 1/2 slab per person (that's for REALLY meaty ribs, like a top quality 1.75-2.0 lb. babyback, more if you're using a less meaty rib). If it's ribs in combo with other meats, figure 1/4 slab per person and 3 oz. sliced meats and one bun per person. The size of the plates you use will definitely affect how much people will eat. We use a 7 1/2 inch plate for light meals, a 9 inch plate for medium meals, and a 10 1/4 inch plate for heavy meals. Put your side dishes at the beginning of the buffet line, your buns and sliced meats in the middle. Put your ribs at the end of the buffet line. This keeps those retired football player types from coming through the line and taking a whole slab of ribs which would cause you to run out before everyone gets a chance to eat. We have our servers say "Brisket ma'am?" and "Baked Beans sir?" to make sure we don't load up someone with something they don't like. With ribs we say "Do you care for ribs?" Depending on the enthusiasm expressed for ribs, we will put 1 or 2 on the plate. If they are wildly enthusiastic about ribs, we put 3 on their plate. We always say "come back for more, there's plenty!" To figure out how much to charge, take your raw food costs and multiply by 4. That will cover your labor, your overhead, your utilities, your wood, your charcoal, your insurance, soap for the dishes, etc., and leave you with a 10-18% profit margin, depending on how carefully you manage your labor force and your other resources. Best advice for feeding the public is to never ever reduce the quality of your product. Let some other guy try to be the cheapest caterer in town: your reputation should be for the best food. I believe all of us who make honest traditional REAL barbeque cooked over wood/charcoal have a duty to be barbeque evangelists and spread the word about what barbeque SHOULD taste like. I hope it changes consumer expectations so that fake barbeque goes the way of the Edsel. But don't kill yourself trying to do competition level barbeque in volume either...it isn't possible. Just make it delicious and wonderful and know the limitations of volume Q. And have fun with it...if you're not enjoying yourself it's not worth doing.
__________________
Rich Decker
www.lostnationvt.com
LostNation is online now   Reply With Quote


Unread 05-29-2009, 08:50 PM   #5
jturk
Knows what a fatty is.
 
Join Date: 06-21-08
Location: Valparaiso IN
Downloads: 0
Uploads: 0
Default

Rich,
Thanks for the reprint. Gives a very simple baseline from which to start.
Jim
jturk is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with sides needed aswoboda Q-talk 5 05-05-2011 04:26 PM
Volume on sides musicmanryann Catering, Food Handling and Awareness 9 10-07-2010 07:44 AM
Apps and Sides Wrench_H Q-talk 8 09-02-2010 10:57 AM
Favorite Sides milehigh Q-talk 30 07-26-2009 11:00 PM
Sides Help AlabamaGrillBillies Catering, Vending and Cooking For The Masses. 3 05-29-2009 05:55 AM

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 03:56 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