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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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07-06-2009, 05:06 AM
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#1 |
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Full Fledged Farker
Join Date: 06-10-09
Location: Newnan, GA
Downloads: 0
Uploads: 0
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Whole Hog Estimate
Hello Everyone,
Just got a request for Cooking at home and Serving On-Site a 100-120 lb Whole Hog. I have Cook several Whole Hogs for Comps, but never priced one for catering. I was requested also to pull and vacuum seal leftovers. I would be on-site for 4 hours (1 To Set-Up, 2 to Serve & 1 to Pull and Vacuum Seal Left Overs). I supply nothing but the cooked hog and my services serving and pulling/vacuum sealing loeft-overs. Thanks In Advance ....
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Big Jim - Newnan, GA Customized Lang Model 84 Longneck |
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