MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

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.


Reply
 
Thread Tools
Old 08-12-2020, 11:40 AM   #1
BigDaveBBQ
Knows what a fatty is.
 
Join Date: 06-25-19
Location: Northern California
Name/Nickname : Dave
Default First Wedding! Tri-tip & Chicken

This Saturday I have my first wedding since we opened our business in May.

It is for 100 people and I am going round and round on the amounts I need. When we set up our food trailer we just make enough to fit on the smoker and sell out. Now I actually have to plan and the last thing I want is to run out of food at a paid wedding. We are charging $23 / PP. We are doing the full service catering and service.

Menu: 100 PPL
Tri-TiP
Chicken Thighs
Mac&Cheese
BBQ Baked Beans
Mixed Green Salad

How much raw tri tip and Chicken thigh?

Thank you guys so much.
BigDaveBBQ is online now   Reply With Quote


Old 08-14-2020, 09:51 AM   #2
BigDaveBBQ
Knows what a fatty is.
 
Join Date: 06-25-19
Location: Northern California
Name/Nickname : Dave
Default

Man no love on my post lol Well I am going today to buy the meat. Going with 50 LBS of tri tip and 40LBS chicken. Got the sides all handled.
BigDaveBBQ is online now   Reply With Quote
Old 08-14-2020, 03:25 PM   #3
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Default

Menu: 100 PPL
Tri-TiP I do brisket but I'd figure 6-7oz cooked tri-tip pp minimum
Chicken Thighs 90-100 thighs. We get leg quarters and cut to drumsticks and thighs. 1 pc per person so 50 quarters total.
Mac&Cheese 3 full hotel pans 2.5" deep
BBQ Baked Beans 1 full and 1 half pan (or two pans if you really want to be safe)
Mixed Green Salad tossed salad made with about 10-12lbs of lettuce if this is served as a side along with the other sides

How much raw tri tip and Chicken thigh? Don't have raw answers for tri tip and we count pieces for chicken.

Also, don't forget to account for vendors, your staff and even a few extras for venue staff if you didn't get those counts from the B&G. Expect about 6-10 plus your staff. My numbers about do not account for these extra people.
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote
Thanks from:--->
Old 08-14-2020, 10:56 PM   #4
BigDaveBBQ
Knows what a fatty is.
 
Join Date: 06-25-19
Location: Northern California
Name/Nickname : Dave
Default

Quote:
Originally Posted by HBMTN View Post
Menu: 100 PPL
Tri-TiP I do brisket but I'd figure 6-7oz cooked tri-tip pp minimum
Chicken Thighs 90-100 thighs. We get leg quarters and cut to drumsticks and thighs. 1 pc per person so 50 quarters total.
Mac&Cheese 3 full hotel pans 2.5" deep
BBQ Baked Beans 1 full and 1 half pan (or two pans if you really want to be safe)
Mixed Green Salad tossed salad made with about 10-12lbs of lettuce if this is served as a side along with the other sides

How much raw tri tip and Chicken thigh? Don't have raw answers for tri tip and we count pieces for chicken.

Also, don't forget to account for vendors, your staff and even a few extras for venue staff if you didn't get those counts from the B&G. Expect about 6-10 plus your staff. My numbers about do not account for these extra people.
I really appreciate the reply!! I got 102 thighs, 54 lbs of trimmed tri tip. 20lbs salad. 98 bread rolls, i just realized I only have 1.5" trays for Mac and have 4 of them!! Think that will be enough?. 2 full trays of beans.

Its 100 ppl so we are setting up 2 lines to get people through faster.

Last edited by BigDaveBBQ; 08-14-2020 at 11:09 PM..
BigDaveBBQ is online now   Reply With Quote
Old 08-17-2020, 02:52 PM   #5
midwest_kc
is one Smokin' Farker
 
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
Default

Coming to this thread late, but, how did it go? Tell us about all your success!
__________________
Meat Rushmore BBQ Team
midwest_kc is offline   Reply With Quote
Old 08-18-2020, 09:35 PM   #6
mchar69
Babbling Farker
 
Join Date: 02-22-14
Location: Kensington, MD
Default

Quote:
Tell us about all your success!
Or not, so we all could learn.
mchar69 is offline   Reply With Quote
Old Today, 09:59 AM   #7
BigDaveBBQ
Knows what a fatty is.
 
Join Date: 06-25-19
Location: Northern California
Name/Nickname : Dave
Default

The wedding went great, however my numbers were way over inflated.
I made 54 LBS of pre trimmed try tip, was roughly 28 2 LB tri tips. I had 2 FULL Trays left of tri tip. Each person got 3 to 4 slices.

40LBS of chicken thighs (102 total pieces) there was 20 pieces left

4 Full Trays mac and cheese (2" depth trays) there was 1 full tray left

98 dinner rolls, there was 25 left

20LBS of salad there was 7lbs left

All in all food costs and labor we were 771 into the wedding and we collected 2562.30
BigDaveBBQ is online now   Reply With Quote
Thanks from:--->
Old Today, 11:05 AM   #8
SwineGuy
Full Fledged Farker
 
Join Date: 10-26-13
Location: Mount Sinai, NY
Default

I wouldn't say you were way over. You absolutely cannot run out of food at a weeding. And at the end your costs were about 1/3 of your revenue. That's a good ratio. I think you did a nice job there!
__________________
Struggletown BBQ
Deep South GC 42 / 2 XL Big Green Eggs / Traeger Lil Tex / WSM / 2 Weber kettles
SwineGuy is online now   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:59 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts