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Pick 2 meats from a choice of 3

 
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browe
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PostPosted: Tue Feb 10 09 11:33 am    Post subject: Pick 2 meats from a choice of 3 Reply with quote

I have a customer that wants to serve dinner to 80 people. He wants to give them a choice of chicken quarters, pulled pork, and brisket. He wants to let them choose 2 of the 3 meats. I've basically told him everyone is not going to be able to choose the same meat (all chicken for example).

How would you properly calculate the amount of food to cook for this?
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marvsbbq
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PostPosted: Tue Feb 10 09 12:38 pm    Post subject: Reply with quote

Simply put.....I don't.

I tell the client that IF we run out of one of the items it not only makes THEM look bad but it makes ME look bad also and neither of us want that. This explaination is usually enough to get them to go with enough meat of each kind for their guests....in this case 80.

So I would have 80 servings of each meat.

For this, I would figure on 2-3 ounces of each meat per guest and I would PROBABLY have some left overs.
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BBQMAN
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PostPosted: Tue Feb 10 09 8:10 pm    Post subject: Reply with quote

Same as Marv.

The brisket and pork will usually go first.

Sounds like the client wants a three meat meal for the price of two!? Confused

Problem with that is it's still a three meat meal, with the extra work and expense involved.
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Harry Nutczak
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PostPosted: Wed Feb 11 09 2:36 am    Post subject: Reply with quote

I would make enough of each meat for every guest and charge them accordingly. otherwise you are opening yourself up to a nighmare during serve time.

marv suggested you could tell the guests the host only ordered ths much of each and running out is the host's faut and not yours.
But the host is the one paying the bill, and I do not think they would appreciate the badmouthing from the caterer making them look bad in front of his guests. That would be a real easy way to mouth yourslef out of a tip or a re-hire for another event. but if your worried about that happening, then you could just make your tip mandatory, then you get it no matter how bad the service was.

the only way I see his 'Choice of two" idea is going to work is if their choice is pre-ordered so you know how much of each item to cook, and then have your servers plate each meal and deliver it to the tables that have placemarkers that show their choice.
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marvsbbq
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PostPosted: Wed Feb 11 09 3:31 am    Post subject: Reply with quote

Harry Nutczak wrote:
I would make enough of each meat for every guest and charge them accordingly. otherwise you are opening yourself up to a nighmare during serve time.

marv suggested you could tell the guests the host only ordered ths much of each and running out is the host's faut and not yours.
But the host is the one paying the bill, and I do not think they would appreciate the badmouthing from the caterer making them look bad in front of his guests.
That would be a real easy way to mouth yourslef out of a tip or a re-hire for another event. but if your worried about that happening, then you could just make your tip mandatory, then you get it no matter how bad the service was.

the only way I see his 'Choice of two" idea is going to work is if their choice is pre-ordered so you know how much of each item to cook, and then have your servers plate each meal and deliver it to the tables that have placemarkers that show their choice.


Well, it all depends on how you word it Harry...In this business a lot depends on a "tactful approach" this would be one of those times.. Wink

On Harry's suggestion about the "pre-order", you could also have the host have a list of names and what they "pre-ordered". Then as they come through the line, their name can be checked off and served what they ordered. This would eliminate the need for servers at the tables.

This would require some work (effort) on the host though...most would not want to go to the trouble (effort).
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OddThomas
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PostPosted: Wed Feb 11 09 9:06 pm    Post subject: Reply with quote

Harry Nutczak wrote:
marv suggested you could tell the guests the host only ordered ths much of each and running out is the host's faut and not yours.

marvsbbq wrote:
Well, it all depends on how you word it Harry...In this business a lot depends on a "tactful approach" this would be one of those times..

I've come to the realization if I accept a job knowing full well the servings are “off” and I might or will probably run out of a particular item, I need to just deal with it and not blame anyone...
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marvsbbq
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PostPosted: Thu Feb 12 09 12:32 am    Post subject: Reply with quote

OddThomas wrote:
Harry Nutczak wrote:
marv suggested you could tell the guests the host only ordered ths much of each and running out is the host's faut and not yours.

marvsbbq wrote:
Well, it all depends on how you word it Harry...In this business a lot depends on a "tactful approach" this would be one of those times..

I've come to the realization if I accept a job knowing full well the servings are “off” and I might or will probably run out of a particular item, I need to just deal with it and not blame anyone...


That is all well and good Mike, but what happens when the guests ask "do you have anymore of this?" or "how come you are out of that?" ORRRR like happened to my wife at a wedding where a guest actually THREW his plate at her because we were out of food due to the host/hostess not ordering properly....Would you just stand there and "Grin and Bear it"?? Shocked Shocked
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kingconsulting
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PostPosted: Thu Feb 12 09 1:11 am    Post subject: Reply with quote

And how did you handle that situation?

marvsbbq wrote:
ORRRR like happened to my wife at a wedding where a guest actually THREW his plate at her because we were out of food due to the host/hostess not ordering properly....Would you just stand there and "Grin and Bear it"?? Shocked Shocked

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marvsbbq
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PostPosted: Thu Feb 12 09 1:34 am    Post subject: Reply with quote

kingconsulting wrote:
And how did you handle that situation?

marvsbbq wrote:
ORRRR like happened to my wife at a wedding where a guest actually THREW his plate at her because we were out of food due to the host/hostess not ordering properly....Would you just stand there and "Grin and Bear it"?? Shocked Shocked


I was not there to see the actual event of "throwing the plate" and she and the rest of my crew would not point him out to me...I can tell you this, I was FURIOUS. I can not say what I would have done because at this point it is just talk.

That whole story is on another thread posted in 2007.
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kingconsulting
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PostPosted: Thu Feb 12 09 1:44 am    Post subject: Reply with quote

The reason I asked I was thinking about what I would do if that happened to my wife. I'm not a hot head that way but when you do something to my family I'm sure my response would not have been "professional" for sure.
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