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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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08-30-2022, 01:38 PM | #1 |
Knows what a fatty is.
Join Date: 01-03-17
Location: Mattoon, Illinois
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Catering volume help
First larger catering gig and have several questions on quantities needed for proteins and sides
Feeding 300 people pulled pork and brisket with no knowledge of preference Sides include: Mac & Chz Cole Slaw Cowboy Beans Customer requests buns and Hawaiian rolls available Customer prefers late evening nachos snack as evening will run late and adult beverages will be served. Appreciate any insight from past experience.
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XL & mini max green egg / UDS / Shirley on order |
08-30-2022, 02:06 PM | #2 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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The rule of thumb that's worked well for me is 1/4 pound of sides per person, which for the most part works out to 50 servings per full tray and 25 servings per half tray. For meat, I always do 50/50 per meat (so 150 pork, 150 brisket) at 1/3 pound per person, plus 10% overage. Cut your brisket slices in half. DON'T order 300 buns, maybe 150.
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08-31-2022, 08:24 AM | #3 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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^^^This!!
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