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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 02-01-2010, 07:37 PM   #1
cruzmisl
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Default I have a question for caterers...

Hi All,

I have a question for you caterers. It may be a stupid question but I have to ask.

Lets say you have a job (pulled pork and brisket) for 100ppl at a retirement party for example. The party is in a park and dinner is scheduled for 6pm. Do you drag your set up and start cooking at 6am in the park or do you precook at home? Just curious how you get everything timed?

Thanks,
Joe
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Unread 02-01-2010, 07:41 PM   #2
Double W BBQ
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cook at home pack in chest and deliver.
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Unread 02-01-2010, 07:43 PM   #3
txschutte
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Pre cooked fresh for serving time. Unless an onsite cooking gig is ordered, then I get the additional $500. My meats are timed backward from serve time, including transport.

Cooking without my kitchen is a PIA. If folks wanna show, they can get it for a price.
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Unread 02-01-2010, 07:44 PM   #4
Spydermike72
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It depends, we have a lot of folks that like to have the smoker on site. It is a great conversation starter...
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Unread 02-01-2010, 07:55 PM   #5
cruzmisl
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Quote:
Originally Posted by Spydermike72 View Post
It depends, we have a lot of folks that like to have the smoker on site. It is a great conversation starter...
Yeah thats what I was curious about. If they want the smoker on site do you cook everything on site?
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Unread 02-01-2010, 08:04 PM   #6
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In my case, if they want the on-site smoker I still cook everything at HQ as usual. I will fire up the smoker mostly just for appearance sake. I charge by the hour having the smoker on site with a three hour minimum. Once I tell a prospect the charge for the on-site smoker, they end up declining. Just my $0.02
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Unread 02-01-2010, 08:53 PM   #7
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Quote:
Originally Posted by cruzmisl View Post
Yeah thats what I was curious about. If they want the smoker on site do you cook everything on site?
We have, but its a LONG day.
Most jobs are cooked ahead and finished on site. They still get the show, just a condensed version.
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Unread 02-02-2010, 09:12 AM   #8
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Hot and fast is a go to tool in catering, if you are worried about being on a site for over 10 hours.
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Unread 02-02-2010, 11:31 AM   #9
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the truth is its easier to cook it at home and deliver it. but i like to get my smoker there first thing so i could start drinking this way by the time everyone gets to the party im wasted. ( even if i wasnt invited) there is nothing wrong with being the topic of conversation for 4-5 days
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Unread 02-02-2010, 03:45 PM   #10
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Prep at home, cook on site. It's part of the package that allows me to charge more per plate than other caterers in my market. The clients and their guests LOVE to see that their food is being cooked with a visible open fire. Not every caterer pulls a kitchen to the job with them, though, so YMMV. Now, as it's been mentioned, cooking real BBQ on site does not mean you have to arrive 18 hours early, you can turn out a good product cooking hot.
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Unread 02-02-2010, 10:41 PM   #11
Mlukewow
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cook at Kitchen then throw some smoke for the show you can take it to 80% and then finish it off at location but gotta watch the temps up and down for health reasons
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Unread 02-03-2010, 12:15 PM   #12
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We cook ahead of time and deliver. Showing up with the rig is $300 extra.
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Unread 02-03-2010, 02:22 PM   #13
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Quote:
Originally Posted by chopshop View Post
the truth is its easier to cook it at home and deliver it. but i like to get my smoker there first thing so i could start drinking this way by the time everyone gets to the party im wasted. ( even if i wasnt invited) there is nothing wrong with being the topic of conversation for 4-5 days
^^^^^^^^ Sounds like me, and is the exact reason I DON'T cater.

For me; cooking without drinking is not OK.
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Unread 02-03-2010, 02:34 PM   #14
Dyce51
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If you cook ahead and deliver....do you cook in a commercial kitchen?? I know I was told I'd have to cook onsite since I do not have access to a commercial kitchen.....
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Unread 02-03-2010, 02:52 PM   #15
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I ditto what ^he^ said. In Utah, if you don’t have a commercial kitchen, you have to cook on site to be legal. No cooking is allowed in the home.
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