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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 12-29-2010, 07:47 PM   #1
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jeffdh52's Avatar
Join Date: 08-08-10
Location: Winchester, Illinois
Default Catering Questions

I've been asked to prepare pulled pork,brisket and sides for about 400 people. I'm going to chop the brisket and probably go heavier on the pulled pork,about 1/3 to 2/3. My question is, 1/2 an uncooked pound per person a good rule of thumb? On sides should I figure 5 oz? Should I take my food cost x3 to arrive at a per person cost? Thanks for all your help and input.
Jeff -- Get your Meat Smoked, Jerked, and Pulled at Jeff's Country Smokehouse

Last edited by jeffdh52; 12-29-2010 at 08:25 PM.. Reason: wrong forum
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Old 12-30-2010, 10:22 AM   #2
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Join Date: 10-30-09
Location: Roxbury,NY

Definitely food cost x3 for pricing. Make sure you're considering the cost of rubs & fuel in your food cost.

I generally consider 1/2 lb cooked meat per person unless it's sandwiches (1/3 lb). Depending on your yield, that'll be somewhere in the 1 pound uncooked range. I generally get around a 60% yield on pork & 55% on brisket (largely due to the trimming).

As to the sides, how many sides will there be? 5oz if one side is pretty decent, but if you're talking 3 or 4 sides, you're probably good in the 3-4oz range.

Much luck!
Frank Davis
Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL=""][/URL]

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Old 01-10-2011, 10:06 AM   #3
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Join Date: 01-19-10
Location: Smyrna, GA

Some more information will help in delivering solid answers for you:

1) Will alcohol be served? When you drink, you always want more food!

2) I agree on the sides: how many are you serving?

3) Are you assuming everyone will eat pork and brisket? If so, in equal portions / amounts?

4) Is this a buffet?

Happy to help out once we have a little more information.

-R. Howard
LowCountry Barbecue
Atlanta Caterer
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