What is your minimun size....

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

event you cater for and how did you determine that to be your minimum.

For me, I started out catering for parties as small as 10. I did that for the first 2 years then moved up to 25 min.

We did the 25 min guest count for 8 years and then finally 5 years ago I did some figuring and come to the conclusion that if I catered BIGGER parties, I could cater less of them and make just as much $$ as I had before.

I was afraid that I would upset a lot of customers that had hired me in the past for those smaller events.... I really didn't see that happen.

I just simple say..."We just can't make any money doing the smaller jobs" and give them the number of another catering company to call that does "intimate" parties.
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Smokin' Shawn · Newbie Joined: 24 Oct 2007 Posts: 40

That's what I'm doing now. I'm about 50% done with building my smoker for the back of my trailer, so I'm using my backwoods party along with another small upright. I do have an Ol' Hickory SSL which I need to get it moved and mounted on a trailer. Until then, it's just the Party1 and party2.

I have an order for ribs for 15, and pork loin for around 75 apps. It's not much, but it will pay the insurance for the month and a bit on the trailer. This will all be done on the same day. Not bad for being done at around 11:00 on a Sat.

Smokin' Shawn

corndog · Posted: Dec 11 2007 Post subject:

We have done parties for as few as 35ish...but these are mainly family reunion type deals and most are good friends. No, we don't make as much money per event, but like smokin' shawn said, it helps pay the bills.
Take this past Sat. We had already booked a 63 person steak/baked 'tater supper for a local fire house Christmas party (our first big cook and a repeat customer) and we had a friend call us again for her family (33 people)Christmas party. We did their party last year and everyone loved not bringing anything or cleaning anything. Well they wanted a single meat, couple of sides and dessert for lunch. I told them we had a supper, but we could fit them in. They said great and were a pleasure to work with. So, two parties, 1 day, nice profit...

We generally try to keep our min at 50, but when easy money comes calling, it's hard to turn down b/c it is just as easy to cook for 35 as 50, they just get charged for 50 and that's what we tell them up front.
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BBQMAN · Posted: Dec 11 2007 Post subject:

I have a steak and chicken dinner for 20 this Saturday.

We generally don't do parties of under 50, but occasionally will do a smaller party.

That is made easier these days by having a second BBQ rig. I don't have to turn down a bigger event (due to previously booking something small) because I can now do both!

I charge quite a bit nore for these smaller parties, like Marv has found out they just are not profitable. That is why our competition here will not do an on-site for less than 75 guests.

If you got the mony, we'll do your event!

It also provides a niche' service that other's are not willing to do.
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gatorgrillin · BBQ Fan Joined: 29 Jun 2005 Posts: 141 Location: florida

I will do any thing that comes my way right now. I am just getting started in making a real effort to do catering and will take what I can get right now. In the last 30 days I have done 7 partys that were as many as 140 w/two meats and as small as 23 with one meat and two sides. I even did 45 with four meats and sides.The smaller ones are just pick ups at my restaurant. Next week I have 4 smaller gigs but if you add them up it is going to be around 150 ppl. One of them they want me to come onsite with my smoker(Lang 84D) and just serve ribs out of the smoker. They want the show part of it. I am just trying to get my name out there. Nothing is too small for me at this point.
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BBQMAN · Posted: Dec 12 2007 Post subject:

Harry Nutczak · Posted: Dec 12 2007 Post subject:

I base my pricing on a 100 person gig, But I will cook BBQ onsite for as little as 50 people. (pricing is of course higher to compensate for lack of volume) I have also done parties for 30 that consist of higer-end items such as steaks, prime rib, etc. etc etc...

But I also do parties of 10 or more under the business name of "Mercenary Chef" I have myself and 2 other chefs that I work with to do this.
it is basically me or us cooking at the clients home in their kitchen with our cookware and kitchen tools, and serving them a very nice high-end dinner that is obnoxiously overpriced.

The usual paycheck for this is somewhere aroud $200-$250 in profit.
And that isn't bad money for a few hours of work when I would otherwise be doing nothing.
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G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

Ive done parties as small as 15 people, but I also as others here charge a lot higher for that. Parties that small dont really happen that often for me anyways. Since I'm still relatively new ( near 2 years) I'm still workin to get the name out...
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smokinit · Posted: Dec 12 2007 Post subject:

like Gatorgrililn I am taking anything I can get to get my name out there as well as doing some dilivery by the pound for pulled pork brisket ribs chicken ect. I have some orders from local sportsmen for jerky and smoked salmon as well as doing whole hams of venison and carabou. It should help to pay the bills over the winter.

Ranucci's Big Butt · Posted: Dec 12 2007 Post subject:

From what I've heard I can only do small parties.
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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Ranucci's Big Butt · Posted: Dec 12 2007 Post subject:

Man, can't even joke around anymore.

Ok, I do parties of 10 or less to keep in my comfort zone. Is that better?
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Poppa's PTL Club · Posted: Dec 13 2007 Post subject:

I will cater any size, but I am starting to enforce a mimimum profit of $250 on any job, otherwise, it's not much worth the effort.
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soonerjimmie · BBQ Fan Joined: 31 Mar 2007 Posts: 134 Location: Quincy IL

You many not make a big profit off of the small catering but to me it is free advertising. Never know when a small catering will bring you 2 bigger caterings you would not have gotten. Plus I have 3 full time employees, so we take most of everything that comes our way. Unless a small catering conflicts with bigger ones then we turn them down.
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BBQMAN · Posted: Dec 13 2007 Post subject:

Ranucci's Big Butt · Posted: Dec 13 2007 Post subject:

BBQMAN · Posted: Dec 13 2007 Post subject:

Nothing wrong with taking smaller events, particulary when getting started!

How many events did you cater this year Alex? What were there actual sizes (without the jokes)?

As it was your first full year of doing this part time, some of the new guys and gals could probably use your input.

Nice to see you check in here- hope to see you more often! Very Happy

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Ranucci's Big Butt · Posted: Dec 14 2007 Post subject:

Mike, I'll start another thread here soon. I was going to actually do that so some that want to venture into catering have some sort of idea. It was a good year!
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Ranucci's Big Butt BBQ
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allsmokenofire · Posted: Dec 14 2007 Post subject: Re: What is your minimun size....

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186