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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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12-10-2012, 09:49 AM | #1 |
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD
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So I am confused
I want to get a good stable calculation on food portions and I thought I was doing everything right but I had so much food left over after this party I catered it was rediculous
We had 160 people I had 70lbs pulled pork cooked 15lbs shredded beef 5 Hotel Pans baked beans --5 117oz cans 5 Hotel Pans mac and cheese--15 lbs dry mac 2 Hotel Pans of slaw--18 lbs slaw I came home with about 50lbs pulled pork 3 Hotel Pans of Beans 3 Hotel Pans mac and Cheese 1 Hotel Pan of slaw |
12-10-2012, 09:56 AM | #2 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Can't really help you with those numbers, but I do know if you do a search for "catering spreadsheet" here, you'll come up with a couple of xls files that will calculate everything for you. They're real handy.
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________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
12-10-2012, 10:04 AM | #3 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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I calculate based on a few factors
1. When two meats 1/4 lb. per person 2. A hotel pan serves 50 When you get over two meats and three side dishes you need to decrease the amounts for each item 10% at least. Keep records, the more you do the more tuned in you get. I've taken my share of stuff home, given it to my helpers and called the kids to come over and 'shop'. Hate overages but you will tune in as time goes along.
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PorkQPine |
12-10-2012, 10:10 AM | #4 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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It also makes a big difference if you serve them or do a self serve buffet line.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
12-10-2012, 10:18 AM | #5 |
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD
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it was all self serve so I assumed they would have eaten so much more than they did...
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12-10-2012, 12:28 PM | #6 |
Full Fledged Farker
Join Date: 07-07-08
Location: Goose Creek, SC
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What was the make up of the 160 ( men, women, children )? Sometimes you are just surprized at how much they will eat or how little they will eat. Your never going to find a perfect formula.
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2010 South Carolina State BBQ Champion (SCBA) |
12-10-2012, 01:26 PM | #7 | |
Full Fledged Farker
Join Date: 09-05-11
Location: Wapello, Iowa
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Quote:
I figure three sandwiches per pound when catering. |
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12-10-2012, 02:07 PM | #8 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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I would have had the below and would have had leftovers
40lbs cooked pork 30lbs beef 3 pans bean 4 pan mac n cheese 4 1/2 gallons slaw |
12-27-2012, 07:34 AM | #9 |
Got rid of the matchlight.
Join Date: 01-17-12
Location: DeMotte, IN
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I use the "If 1 meat, estimate 1/2lb per person, if multiple meats, estimate 1/4lb per person." Use the same calculation for my sides as well and it works quite well. Hotel pan size would also depend on how many it would feed, if I'm not mistaking (2" deep, 4", etc) We typically use 4" full hotel pans and get 25-30 servings out of a pan.
Hope that helps. Remember as well, as my Mother taught me "It's always better to have too much, than not enough!" Cheers! |
Thanks from: ---> |
12-27-2012, 10:21 AM | #10 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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70lbs pulled pork cooked = 224 5oz sand.
15lbs shredded beef = 48 5oz sand. 5 Hotel Pans baked beans --5 117oz cans = 146 4oz serv. 5 Hotel Pans mac and cheese--15 lbs dry mac 2 Hotel Pans of slaw--18 lbs slaw = 72 4 oz serv. How big were your buns? On your sides 4 oz is a lot for a serving if they have a choice of 3. People will not take 4 oz of each. They may take a total of 6 oz.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
12-28-2012, 08:20 PM | #11 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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Thanks from:---> |
01-03-2013, 02:41 PM | #12 |
Got Wood.
Join Date: 08-17-10
Location: Carpinteria, CA
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It an easy mistake to make, calculating everyone having full servings of everything, but Pyle's explanation is spot on.
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Butter is LOVE! Onyx oven, WSM, Weber Performer :whip: |
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