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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.|
|08-17-2010, 08:32 PM||#1|
Full Fledged Farker
Join Date: 05-12-09
Location: Beaverton, OR
1st Catering Job..Input please
I got my first catering job coming up this weekend. Check my math please. I am to provide pulled pork sandwhiches, chicken legs and beans.
I am figuring about
10 butts or 80 pounds of pork butt
200 chicken legs
21 quarts of beans
There will be other sides salads and desserts which I am not providing.
It is for 168 people, mostly adults and some children.
Any input is appreciated.
Movin' The Chains BBQ TEAM
Custom Yoder Frontiersman II and YS1500
Reverse FEC 100 & Right Handed FEC 100
Desert Thermapen W/ American flag
KCBS & PNWBA CBJ
|08-17-2010, 08:47 PM||#2|
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
Thats enough pork for 170ish sammies. Why 200 buns?
At 1/3lb PP = 116 lbs raw pork.
I'd do 170 wings. Everybody gets 1 sammie and 1 leg
3 full pans of beans should be good.
If they want more of a help yourself menu, double that and price accordingly.
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
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