עָטִין
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 > Catering, Vending and Cooking For The Masses.

Notices

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.


Reply
Thread Tools
Unread 12-20-2009, 04:10 AM   #1
Wesman61
is one Smokin' Farker
 
Join Date: 07-06-08
Location: Caldwell, Idaho
Downloads: 0
Uploads: 0
Default Non-Que Catering Dissapointments

I've been to 4 catered events of late. One was actually about 3 years ago. It was a Christmas dinner with turkey and all the trimmings. I swear it tasted just like a Swanson TV dinner. Absolutely terrible. The next was last year for My Wife's work. The prime rib was good but everything else was mediocre at best. Next was an Italian dinner at work Wed. The food was a notch or 2 below Olive Garden. Last night I went to one for my Wife's work again. It was pretty decent. The thing is that the food at all of these wasn't memorable. If I went to a nice restaurant and paid for that I probably wouldn't go back. Someone said I should have catered the one where I work. I agree! I can use chaffing dishes if They want fancy. But I can definitely make it better tasting. I don't think it would cost more. Just better seasonings, cooking methods etc. This continues to drive me towards starting my own business. Right now I'm working on coming up with a few menu scenarios. Mine would definitely be grilled, smoked or que'd meat based. How many menus would be good for starters?
Wesman61 is offline   Reply With Quote
Unread 12-20-2009, 10:38 AM   #2
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

I use a 1,2 and 3 meat option plus two sides. Seems to work for me. The client selects the listed meats they want.
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote
Unread 12-21-2009, 01:46 AM   #3
Wesman61
is one Smokin' Farker
 
Join Date: 07-06-08
Location: Caldwell, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big brother smoke View Post
I use a 1,2 and 3 meat option plus two sides. Seems to work for me. The client selects the listed meats they want.
Thanks! That sure sounds easier than 45 menus like the place that catered our meal last week.
Wesman61 is offline   Reply With Quote
Unread 12-21-2009, 03:33 AM   #4
tmcmaster
is One Chatty Farker
 
Join Date: 09-23-08
Location: York, PA
Downloads: 0
Uploads: 0
Default

I usually offer 2 meats, 2 sides and a dessert with other meat options available for an extra charge...
__________________
Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head
tmcmaster is offline   Reply With Quote
Unread 01-09-2010, 01:45 AM   #5
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

yup, 2 to 3 meats sounds righ. Go for it brother
grillfella is offline   Reply With Quote
Unread 01-10-2010, 05:17 PM   #6
BigJimsBBQ
Full Fledged Farker
 
Join Date: 06-10-09
Location: Newnan, GA
Downloads: 0
Uploads: 0
Default

Agree 2+ Meats, 2+ Sides and Desert is the way to go. Go for a few smaller jobs before you tackle a 100+ job so you can work the kinks out.
__________________
Big Jim - Newnan, GA
Customized Lang Model 84 Longneck
BigJimsBBQ is offline   Reply With Quote
Unread 01-10-2010, 11:42 PM   #7
Chuckwagonbbqco
is one Smokin' Farker
 
Join Date: 10-19-07
Location: Oroville, CA
Downloads: 0
Uploads: 0
Default

Then after you are cooking fine food----you can go out and bid against the people that are using pre-made dishes from restaurant supply. That is one of the other problems.
Chuckwagonbbqco is offline   Reply With Quote
Unread 01-11-2010, 12:16 AM   #8
Wesman61
is one Smokin' Farker
 
Join Date: 07-06-08
Location: Caldwell, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Chuckwagonbbqco View Post
Then after you are cooking fine food----you can go out and bid against the people that are using pre-made dishes from restaurant supply. That is one of the other problems.
Great point. When developing a dish I always think in terms of great taste as inexpensively as possible.
Wesman61 is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Catering for 85- NEED HELP PLEASE WSM2 Catering, Food Handling and Awareness 13 12-12-2011 01:31 PM
Catering for 85- NEED HELP PLEASE WSM2 Catering, Vending and Cooking For The Masses. 10 12-05-2011 03:20 PM
What got you into catering? MariettaSmoker Catering, Food Handling and Awareness 23 03-07-2011 05:03 PM
Catering slat Q-talk 13 01-19-2008 09:50 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 09:12 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.