I have been asked to smoke 10 to 12 racks of ribs and a pan of beans and I am not sure how much to charge for them. It will be delivered and not served like a catering thing so I don't have to figure the costs of paper goods. They told me I could do spares or baby backs either one. Any help would be appreciated!
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How much to charge for racks of ribs?
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I would look at prices in your area and go a little less.
Depends on who it's for.
IamMadMan
somebody shut me the fark up.
Because you are asking, I am assuming that you are not a caterer....
Not trying to burst your bubble, but...... We live in a litigious society today, one does not actually have to get sick, but merely claim that they were sick to open up a nasty legal battle for you.
If you are planning on catering an event, even for a friend you should be aware of the laws and the risks involved. By ignoring these and not investigating the legal requirements for any event, you are putting yourself at a great risk. Ignorance of the laws and regulations are not a defense, in fact it will just help to build a stronger case against you if something should go wrong.
First: Will you be operating within State, Local, and Health Department regulations? Do you have a business license, a food handlers permit, and will you prepare the food in a health department approved and inspected commercial kitchen?
Second: Are you incorporated to separate your personal assets from being seized. Do you have the proper liability insurance to cover you and the patrons?
Be aware that without these two primary items being fully covered, you are taking a huge huge risk both personally and financially.
Sorry, just want you to be aware of potential risks....
If the place/person you are cooking for has all the above legal requirements, have them put you on the books for a day and have them rent your smoker. That way you are an employee and you are using their equipment at that time, thus leaving the bulk of the liability on them.
You should really check prices in your area, but here the average price for St. Louis Ribs run about $17.00 for A la-carte.
Keep in mind that baby backs typically cost more than the price of St. Louis cut ribs...
here is a menu in Conway. http://www.wholehogconway.com/menu.php
Not trying to burst your bubble, but...... We live in a litigious society today, one does not actually have to get sick, but merely claim that they were sick to open up a nasty legal battle for you.
If you are planning on catering an event, even for a friend you should be aware of the laws and the risks involved. By ignoring these and not investigating the legal requirements for any event, you are putting yourself at a great risk. Ignorance of the laws and regulations are not a defense, in fact it will just help to build a stronger case against you if something should go wrong.
First: Will you be operating within State, Local, and Health Department regulations? Do you have a business license, a food handlers permit, and will you prepare the food in a health department approved and inspected commercial kitchen?
Second: Are you incorporated to separate your personal assets from being seized. Do you have the proper liability insurance to cover you and the patrons?
Be aware that without these two primary items being fully covered, you are taking a huge huge risk both personally and financially.
Sorry, just want you to be aware of potential risks....
If the place/person you are cooking for has all the above legal requirements, have them put you on the books for a day and have them rent your smoker. That way you are an employee and you are using their equipment at that time, thus leaving the bulk of the liability on them.
You should really check prices in your area, but here the average price for St. Louis Ribs run about $17.00 for A la-carte.
Keep in mind that baby backs typically cost more than the price of St. Louis cut ribs...
here is a menu in Conway. http://www.wholehogconway.com/menu.php
landarc
somebody shut me the fark up.
It's actually pretty simple, especially if your cooking 'under the table'.
Determine your cost for all ingredients and materials. Determine your time to cook and the value of your time. Determine what you wish to make as profit. That's what you charge.
As a former professional cook, I'm not a big fan of home cooks charging for catering without the proper licensing and insurance.
Determine your cost for all ingredients and materials. Determine your time to cook and the value of your time. Determine what you wish to make as profit. That's what you charge.
As a former professional cook, I'm not a big fan of home cooks charging for catering without the proper licensing and insurance.
It sucks that we have developed into such a "sue happy" society. I have sold a cook under the table not realizing what could be a stake- thought about it afterwards and never did it again.
I don't have much- but losing what I have makes me feel sick.
I don't have much- but losing what I have makes me feel sick.
RolandJT
is one Smokin' Farker
For friends I would never charge and what they want to do is up to them.
For acquaintances I would normally never charge but be looking for some barter in the near future (beer for football parties/tailgates parties is common in Big 10 country).
If neither I think everyone has nailed local price minus a little, but mind the warnings about liability.
For acquaintances I would normally never charge but be looking for some barter in the near future (beer for football parties/tailgates parties is common in Big 10 country).
If neither I think everyone has nailed local price minus a little, but mind the warnings about liability.
Nate749
Knows what a fatty is.
Ask them to buy the ribs and said sauces and rubs. Then deliver. Everyone likes to show boat a little and nothing wrong with free practice. I just cooked 14 racks for a family reunion for a close friend and everything was delivered and then with a phone call it was picked up.
If I ever did this, and I won't, never trust anyone to purchase and deliver the food to be cooked. You have no control over how it was handled prior to cooking.
landarc
somebody shut me the fark up.
From time to time, I will cook a dinner party for my buddy Smokejumper, the way it works is I buy everything I need, and haul it all in and do the cooking. If he wants some input, then we go to the meat market together and make the decisions. Even though I trust him like family, I like to be in charge of what I cook. I NEVER charge him. I am not a pro, and he knows that if it was a job for a caterer, I just assume let the pro make some money.
