Figuring meat amounts

[medic92]

Recently we did a catering job for 75 guests. We did brisket, pulled pork and ribs. We basically cooked enough as if each guest was eating a full share of each meat and the customer ended up with a lot of left over pulled pork and ribs.

Is there a formula you use for figuring amounts when there are multiple meats involved?

 

[poorolddan]

I always figured most everyone would take some of each but not the full 4-6 ounce "full" portion of each EXCEPT when ribs are on the line. They seemed to all take 3+/- ribs. Then I'd watch the dump station to see how much other meat was dumped along with the clean bones. I tried to warn clients that wanted ribs that would be how it would work unless we served the meat for portion/waste control. They usually listened the second time we cooked for them and were thrilled with the left overs. Too many choices = too much waste but I was paid by the head or pound so their loss was my gain.