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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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08-12-2020, 11:40 AM | #1 |
Knows what a fatty is.
Join Date: 06-25-19
Location: Northern California
Name/Nickname : Dave
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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. |
08-14-2020, 09:51 AM | #2 |
Knows what a fatty is.
Join Date: 06-25-19
Location: Northern California
Name/Nickname : Dave
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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.
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08-14-2020, 03:25 PM | #3 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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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.
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
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08-14-2020, 10:56 PM | #4 | |
Knows what a fatty is.
Join Date: 06-25-19
Location: Northern California
Name/Nickname : Dave
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Quote:
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.. |
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08-17-2020, 02:52 PM | #5 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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Coming to this thread late, but, how did it go? Tell us about all your success!
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Meat Rushmore BBQ Team |
08-18-2020, 09:35 PM | #6 | |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Quote:
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09-19-2020, 09:59 AM | #7 |
Knows what a fatty is.
Join Date: 06-25-19
Location: Northern California
Name/Nickname : Dave
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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 |
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09-19-2020, 11:05 AM | #8 |
Full Fledged Farker
Join Date: 10-26-13
Location: Mount Sinai, NY
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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!
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Struggletown BBQ Deep South GC 42 / 2 XL Big Green Eggs / Traeger Lil Tex / WSM / 2 Weber kettles |
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09-19-2020, 12:14 PM | #9 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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I'm still dialing in quantities when I cook for family events. Most are 25, some range up to 50. I try to keep notes on "1 pan for 25" "double recipe for the family" so I have something to go on later. I will often make WAY too much. I've found that mentally it's better to go into it knowing I will have leftovers and that some will get frozen, and I'll learn the ratio for the next event.
The fact that you didn't run out, and you profited well, looks like a win in my book. And you have plenty of leftovers! |
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