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BBQ Catering Planner!
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BBQMAN
BBQ Super All Star


Joined: 13 Jun 2005
Posts: 15439
Location: Florida

PostPosted: Thu Oct 07 10 5:59 pm    Post subject: Reply with quote

There is some "knowing your crowd" and portion control issues here as well subcooling.

A pound of meat per person is overkill.

The pork and brisket will go first (most times, anyways).

For catering a four meat meal, I plan on everyone getting some of everything, and they pay for that accordingly.

I'd also suggest going with PP OR Ribs, but not both.

YMMV, best of luck with it.
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Virginiasmoke
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Joined: 01 Sep 2010
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Location: Central Virginia

PostPosted: Fri Jan 14 11 12:48 pm    Post subject: Reply with quote

What a great tool for a beginner like me that doesn't have any experience to go off of! Thank you!
Is v3.06 still the latest version?
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SoEzzy
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Joined: 13 Oct 2006
Posts: 12360
Location: SLC, UT

PostPosted: Fri Jan 14 11 2:27 pm    Post subject: Reply with quote

Yes it is!
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pumpgun



Joined: 19 Mar 2011
Posts: 15

PostPosted: Sun Mar 20 11 3:54 am    Post subject: Reply with quote

doesn't look like these links work anymore??
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SoEzzy
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PostPosted: Sun Mar 20 11 6:44 am    Post subject: Reply with quote

pumpgun wrote:
doesn't look like these links work anymore??


The xls and the zip on the first post on this thread download the excel file or teh zip to your computer, just checked them in Chrome and IE still working.

http://www.thesmokering.com/forum/viewtopic.php?t=6531
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pumpgun



Joined: 19 Mar 2011
Posts: 15

PostPosted: Sun Mar 20 11 7:44 am    Post subject: Reply with quote

ya you're right. the link at the bottom of the first post is the one that isn't working. thanks
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kcmike
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Joined: 06 Apr 2010
Posts: 219
Location: Kearney, MO

PostPosted: Sun Mar 20 11 11:41 am    Post subject: Reply with quote

pumpgun wrote:
doesn't look like these links work anymore??


pumpgun wrote:
ya you're right. the link at the bottom of the first post is the one that isn't working. thanks


I have these files hosted locally now. I believe SoEzzy has graciously updated both links to my original spreadsheets located toward the bottom of the first post in this thread.

Thanks!
Mike Trump
OakridgeBBQ.com
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The Midnight Smoker BBQ
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Joined: 23 Jul 2011
Posts: 63
Location: Antelope, California

PostPosted: Sat Jul 23 11 8:16 am    Post subject: Reply with quote

This is a Great Tool but I need help please. Regarding Chicken Thighs, regardless of whether I enter 100 people or 300 people and regardless of whether I enter 1 meat or 4 meats the chicken thigh row is always suggesting 3 thighs per person. What am I doing wrong?
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SoEzzy
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Joined: 13 Oct 2006
Posts: 12360
Location: SLC, UT

PostPosted: Sat Jul 23 11 9:48 am    Post subject: Reply with quote

The Midnight Smoker BBQ wrote:
This is a Great Tool but I need help please. Regarding Chicken Thighs, regardless of whether I enter 100 people or 300 people and regardless of whether I enter 1 meat or 4 meats the chicken thigh row is always suggesting 3 thighs per person. What am I doing wrong?


If you look in column M you will see the number 3 across from chicken thighs, change it to the number you want to serve per person, and it will work the way you want.
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The Midnight Smoker BBQ
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Joined: 23 Jul 2011
Posts: 63
Location: Antelope, California

PostPosted: Tue Jul 26 11 2:24 am    Post subject: Reply with quote

SoEzzy wrote:
The Midnight Smoker BBQ wrote:
This is a Great Tool but I need help please. Regarding Chicken Thighs, regardless of whether I enter 100 people or 300 people and regardless of whether I enter 1 meat or 4 meats the chicken thigh row is always suggesting 3 thighs per person. What am I doing wrong?


If you look in column M you will see the number 3 across from chicken thighs, change it to the number you want to serve per person, and it will work the way you want.


Got it. Thanks
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orangeblossom



Joined: 21 Sep 2011
Posts: 2
Location: Florida,USA

PostPosted: Mon Oct 10 11 8:23 pm    Post subject: Reply with quote

Nice way,I love the way you are posting about particular catering topic(BBQ).Really impressive.[/i]
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BBQMAN
BBQ Super All Star


Joined: 13 Jun 2005
Posts: 15439
Location: Florida

PostPosted: Mon Oct 10 11 9:18 pm    Post subject: Reply with quote

orangeblossom wrote:
Nice way,I love the way you are posting about particular catering topic(BBQ).Really impressive.[/i]


Welcome aboard, yes this site is mainly for BBQ.

But many of us (myself included) offer other meals.

Just a suggestion as you are new here:

The bear only allows hot links at the bottom after (I believe) 100 posts or more.

I remember how good your cafeteria was back in the day, and have many of my own clients that also use (and enjoy) your services.
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HAWK WILD BBQ CO
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Joined: 26 Mar 2011
Posts: 77
Location: MARION, IOWA

PostPosted: Wed Feb 29 12 6:20 am    Post subject: butts and brisket for 250 Reply with quote

I was trying to calculate your sheet for brisket and butts...It was telling me 152 lbs of pork butts and 150 lbs. of brisket to serve 250. That seems like an awful lot of meat for that many people...should I be cutting the numbers in half for 2 meats?
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Wed Feb 29 12 7:55 am    Post subject: Re: butts and brisket for 250 Reply with quote

HAWK WILD BBQ CO wrote:
I was trying to calculate your sheet for brisket and butts...It was telling me 152 lbs of pork butts and 150 lbs. of brisket to serve 250. That seems like an awful lot of meat for that many people...should I be cutting the numbers in half for 2 meats?


250 guests
2 meats
3 servings / lb will give 155.31 lbs raw pork, 77.66 lbs cooked meat or 0.31 lb / plate or 4.9 ounces of each meat.

250 guests
2 meats
4 servings / lb will give 124.36 lbs raw meat, 62.17 lbs cooked meat or 0.24 lb / plate or 3.97 ounces of each meat.

The balance needs to be made between several factors, the spread sheet is a guide, but things like, actual feed counts, amounts served per person, people taking 2 x one meat and none of the other all affect what actually happens on the day, the planner will get you close with wiggle room in your favor, if you run the planner and allow for the extra, in your costs to the client it will not matter to you if there are the correct numbers there, you will have the food to serve them.

The troubles arise when you cut it down to the bone, and your client has an extra 25 people turn up, because it won't be their friends they blame... it will be you!

If you are going to be there and portion control the meat, cut the figures as you choose, if you are not going to be there serving, allow extra meat or you will run out!
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Jeff T
BBQ Super Pro


Joined: 08 Mar 2005
Posts: 4193
Location: Norfolk, Nebraska

PostPosted: Wed May 02 12 8:40 pm    Post subject: Reply with quote

Mr. SoEzzy
You know what would be super cool?

Your catering planner in an APP for iPhone/ipad/ipod/android etc... charge for it you could make a few bucks huh?
I buy it. it`d been cool. huh huh what ya think?
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SoEzzy
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Joined: 13 Oct 2006
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PostPosted: Thu May 03 12 1:22 am    Post subject: Reply with quote

Not a bad idea Jeff.

I'm about 1/8th of the way into a php/ajax app to put it all online, but a phone app may give me some leeway, and perhaps some funds for the other versions.

It needs a revamp anyway... thanks for the thought, I'll be looking into it right away. Wink Laughing Wink
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Jeff T
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Joined: 08 Mar 2005
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Location: Norfolk, Nebraska

PostPosted: Thu May 03 12 1:57 am    Post subject: Reply with quote

Seriously though.
As many of us chuckle heads here on the ring use your planner on there pc`s at home, it`d be nice to have a mobile one. Like i said i`d by it, if its on the ipod`s. I dont have one of those real smart phones, just a junior one. But i got`s an ipod. Wink
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The Midnight Smoker BBQ
Newbie


Joined: 23 Jul 2011
Posts: 63
Location: Antelope, California

PostPosted: Thu May 17 12 1:47 am    Post subject: Reply with quote

So no entry yet for Tri Tip. Any suggestions on what line item I can use that will give me a simular result?
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SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 12360
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PostPosted: Thu Feb 13 14 6:42 am    Post subject: Reply with quote

Tri-Tip added to version 3.07.

Updated and uploaded 2/12/14
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Virginiasmoke
BBQ Pro


Joined: 01 Sep 2010
Posts: 850
Location: Central Virginia

PostPosted: Thu Feb 13 14 7:50 am    Post subject: Reply with quote

Great idea on the app!
Several times I've been in the field and have had quote requests. I'd happily pay for the convenience.

Thank you SoEzzy!
Is there any worth in adding a whole hog line?
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