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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 04-29-2009, 02:35 PM   #1
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Default Pulled Pork and Pulled Beef (chuck) for 400-500!!

Just got a call for a drop off of pulled pork and pulled beef for 400-500 people! Know my question is of course how many cases of pork and beef would you prepare and also price.

I'm figuring right now if my numbers are correct on 125lbs of both pork and beef and a price of $850. Does that sound about right to you for drop off? Thanks in advance! Gotta love Graduation time!
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Unread 04-29-2009, 02:39 PM   #2
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850.00 Sounds way to cheap to me, thats only $2 pp. Are you dropping off hot ready to go? Do you mean 40-50 people???
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Unread 04-29-2009, 02:53 PM   #3
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
850.00 Sounds way to cheap to me, thats only $2 pp. Are you dropping off hot ready to go? Do you mean 40-50 people???
Were dropping it off , they warm it up and its 400 to 500 people!
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Unread 04-29-2009, 02:57 PM   #4
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At the wholesale level when we sell pork in this area by the pound, we charge $8 for pork and $9 for brisket. That is the best way for you to do it with them. I would say by the pound if you are dropping it off. 125X8= 1000 for pork and 125X9 = 1125 for beef. Total sale prepared would be 2125.00. thats what I would charge, maybe a little more.
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Unread 04-29-2009, 03:57 PM   #5
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
At the wholesale level when we sell pork in this area by the pound, we charge $8 for pork and $9 for brisket. That is the best way for you to do it with them. I would say by the pound if you are dropping it off. 125X8= 1000 for pork and 125X9 = 1125 for beef. Total sale prepared would be 2125.00. thats what I would charge, maybe a little more.

Same here thats alot of grub.
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Unread 04-29-2009, 03:58 PM   #6
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To quote Chief Bodie: "You're gonna need a bigger boat".

If you are serving 1/4 pound of each to 400-500 people you'll need about:
200# raw of each meat. The yield on chuck and pork but is only about 60%
This would provide approximately 480 1/4/ pound servings of each meat.

I'd charge at least $8.00 per pound delivered.

So, 240# x 8 = $1920.00

You can certainly do it cheaper, but you are going to work your tail off.
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Unread 05-07-2009, 08:53 AM   #7
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I doubt that I would pull down the local catering businesses by under charging for this gig. It really underminds a good industry when you do it on the cheap...... unless it is for the church.... haha

That said, do it and you will realize what a big mistake it is for that amount of work you will encounter..... and you will never make that mistake again.... do you think the lesson is worth $100 profit?

Just go to the duckybob website and you can get prices on what it costs to rent a cooker for one day.... I learned from another caterer that you should always factor in $100-$150 for each job to cover wear and tear on your pit.

That will be a full day and then some of work for that job. What is your time worth? At the very least you need to figure out the cost and then add the desired profit. Then if you haven't done this before, bump up your cost about 25%. I try for $1000 per day if I am required to be there and serve (entertain).

One option you should consider......

Whenever I have a catering job, I will call a few regular customers and see if they need some food as well. Two weeks ago, I got a drop off job (50 people $500 profit) then I made some calls and got two more jobs for that same day, both drop off. One 20 people and the other 30 people. It got me almost to my $1000 profit for the day. Well that is technically a lie because one job (30 people) was a freebie since my wife was hosting a baby shower and I want to keep my head.... The point is, you can literally make something from nothing with a little drive.

I only do a few jobs per month and this works for me.
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Unread 05-07-2009, 09:04 AM   #8
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I am with the $8 per lb. group as well. That is a lot of hog and cow to be cooking for free essentially
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Unread 05-07-2009, 09:40 AM   #9
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
At the wholesale level when we sell pork in this area by the pound, we charge $8 for pork and $9 for brisket. That is the best way for you to do it with them. I would say by the pound if you are dropping it off. 125X8= 1000 for pork and 125X9 = 1125 for beef. Total sale prepared would be 2125.00. thats what I would charge, maybe a little more.
Wouldnt the Pork be more like $ 550.00 You get 55% yeild and dont charge them Raw weight do you? 125 x 55% = 68.75 x 8 = $ 550
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Unread 05-07-2009, 12:20 PM   #10
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I wouldn't touch it for under $2000.00.

Or go by food cost.
250 lbs of pork @ $1.29/lb = $322.50
250 lbs of beef @ $1.59/lb = $397.50
total of $720.00 X 3 or 4 = $2160 to $2880.00.

YMMV
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Unread 05-07-2009, 12:49 PM   #11
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Quote:
Originally Posted by WineMaster View Post
Wouldnt the Pork be more like $ 550.00 You get 55% yeild and dont charge them Raw weight do you? 125 x 55% = 68.75 x 8 = $ 550
My prices were based on finished product. I thought you mentioned that was the finished weight you were going to cook?
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Unread 05-07-2009, 02:37 PM   #12
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Seeing as you were asking about cases, I'd be looking at 3 + cases of Boston Butts, I'd actually look at 4 and use 50% yield not the 55% I'd normally use, as the more tired I get the more persnickety I get, the more clean I make the pork. (Strange I'll admit)!

So cases are weighing in around the 80 lbs mark and you need 250 /bs uncooked, so you could get away with 3, but as a paying gig, I'd be with the other guys about the price / lb, though round here it's between $9.00 and $11.00 / lb.

The beef gets a higher yield and you could get away with the 3 cases 80 lb / case of chucks.

JM2C YMMV!
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Unread 05-10-2009, 05:10 PM   #13
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I'm going to call these guys tommorow and suggest doing just pulled pork and see what happens, stay tuned.......
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Unread 05-10-2009, 07:22 PM   #14
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I'd still be at 8 or 9 bucks/lb
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Unread 05-24-2009, 06:13 PM   #15
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We put this catering gig to bed this past Wednesday. We ended up doing pulled pork for 500. We cooked about 300lbs of pulled pork and they were able to feed 550 people with about half a large disposible pan of pulled pork left! So we planned it out well with the help of all of you! It was a lotta work, even though it was only a drop off, But it was fun and were enjoying the catering aspect of the business.
Now we have a gig this Saturday for 150 people, fully catered at $12 ahead. On ward we go!
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