2Bros.BBQ
MemberGot rid of the matchlight.
- Joined
- Jun 10, 2014
- Location
- Junction...
Need some advice from those that do this regularly---
Catering company has contacted me and requested that I "prepare" the meat that they offer on their bbq catering menu. They want the meat prepared and presented to them ready to serve (meaning hot). They have requested a "per person" price for each meat with a minimum guarantee of 25 ppl per catering request. The meats available on their menu are pulled chicken, pulled pork, sausages, brisket and ribs. My questions: #1. Has anyone been contacted to simply cater meats for a catering company and is this normal, #2. How do I go about determining cost per plate, #3. Is cost per plate the norm if you are simply preparing the meat and not all of the sides and deserts? My initial thought was that my pricing should be based upon cost per pound, xtras (rubs, marinade etc) and time spent preparing/cooking. Any suggestions and help would be greatly appreciated! Thank you all in advance.
Catering company has contacted me and requested that I "prepare" the meat that they offer on their bbq catering menu. They want the meat prepared and presented to them ready to serve (meaning hot). They have requested a "per person" price for each meat with a minimum guarantee of 25 ppl per catering request. The meats available on their menu are pulled chicken, pulled pork, sausages, brisket and ribs. My questions: #1. Has anyone been contacted to simply cater meats for a catering company and is this normal, #2. How do I go about determining cost per plate, #3. Is cost per plate the norm if you are simply preparing the meat and not all of the sides and deserts? My initial thought was that my pricing should be based upon cost per pound, xtras (rubs, marinade etc) and time spent preparing/cooking. Any suggestions and help would be greatly appreciated! Thank you all in advance.