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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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Unread 12-29-2010, 08:47 PM   #1
jeffdh52
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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.
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Unread 12-30-2010, 11:22 AM   #2
chachahut
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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!
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Unread 01-10-2011, 11:06 AM   #3
robertsonhoward
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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
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Atlanta Caterer
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