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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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Old 10-02-2009, 09:24 AM   #16
dreed
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Join Date: 02-01-09
Location: Montvale, NJ 07645
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I just a dinner for 70, Buffet but we facilitated the serving
(first gig, wanted to make sure everything went well, and that we had enough). probably on-site for 4 hours doing chicken, prep and clean-up. also supplied paper products

Menu.
Chicken (40lbs ( 0.36/ lb) drums and thighs)
Brisket (15 lbs cooked)(1.99 /lb
Pulled Pork (14 lbs cooked 1.69/ lb)
cornbread souffle' (7 1/2 pans)
Baked beans
Coleslaw
Rolls ice tea and lemonade

Leftovers

Had enough food, however:
1/2 lb of pulled pork left over
1 pan of grilled chicken
no brisket
2 1/2 pans of cornbread
an abundance of beans

Pricing:
15.00 p/p
food cost at 35%
Full day of prep/cook/serve/clean
net profit $650.00

What we learned
We probably should have charged more, However it was our first gig, and we were more concentrated on a good impression, and to est. a rep for good food.

next time, charge either a set up or breakdown fee. If we are on site grilling and serving, add a gratuity in there.

Perhaps for the same price only offer two meats, two sides and the drinks.

Work on reducing food cost to about 28%

And, not leaving our day job anytime soon

If any experience caterers would like to weigh in on this, I would appreciate it.
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Old 10-19-2009, 02:58 PM   #17
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Whew. Glad this is over. Feeding 100 can be easier or harder. Had this been pork and brisket, probably a lot easier then cooking chicken and ribs on site. Everything came off on time, at temperature and close to the quality we wanted. I would have liked to peel the membrane on the ribs but there was too many (36 racks) to do that to. I did square up the chicken a little to cut off skin and a little fat. We had everything in food safe bags ready to roll when we needed it and made a schedule of when things needed done. Very helpful when you have four smokers going.

I probably would have started prepping everything Wednesday instead of Thur and Friday. Amazing how fast time flies while your busy.

Everyone liked it and we didnt run out of food which is good I guess.

Thanks for all the help here.
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Old 10-19-2009, 09:42 PM   #18
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Congrat's to both you and Dreed!
WTG Bros!!
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Old 10-27-2009, 09:23 PM   #19
Marsha
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Quote:
Originally Posted by Buster Dog BBQ View Post
Whew. Glad this is over. Feeding 100 can be easier or harder. Had this been pork and brisket, probably a lot easier then cooking chicken and ribs on site. Everything came off on time, at temperature and close to the quality we wanted. I would have liked to peel the membrane on the ribs but there was too many (36 racks) to do that to. I did square up the chicken a little to cut off skin and a little fat. We had everything in food safe bags ready to roll when we needed it and made a schedule of when things needed done. Very helpful when you have four smokers going.

I probably would have started prepping everything Wednesday instead of Thur and Friday. Amazing how fast time flies while your busy.

Everyone liked it and we didnt run out of food which is good I guess.

Thanks for all the help here.
Congratulations on a good job!

Making a schedule is a great idea. When we are catering larger events I always take along a white board and list each menu item, when it should start and finish and which staff member is responsible for that item. Everyone once in a while we call out for a time check and ask how each menu item is coming along. I got the idea from watching Dinner Impossible, and the staff all think it's fun to call out what they are doing. Gotta make it fun or they might mutiny when we are in crunch time
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Old 10-28-2009, 08:58 AM   #20
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Quote:
Originally Posted by Buster Dog BBQ View Post
I would have liked to peel the membrane on the ribs but there was too many (36 racks) to do that to.
next time take the time to do the membrane. It's worth it in both taste and in texture. Did you at least score it between the ribs?

I've done 36 slabs for one day and another 36 for the next and it's work but it's more than worth it.

Congrats on your success.
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Old 11-09-2009, 09:56 PM   #21
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Quote:
Originally Posted by Ford View Post
next time take the time to do the membrane. It's worth it in both taste and in texture. Did you at least score it between the ribs?

I've done 36 slabs for one day and another 36 for the next and it's work but it's more than worth it.

Congrats on your success.
Thanks Ford. I cut them all into individual bones per the clients request.
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