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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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 Posted: Jan 21 2010 Post subject: |
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| feldon30 wrote: | | $30 per person for pulled pork and chopped beef just seems extreme to me. |
If I am not mistaken, he ALSO served ham balls (3rd meat) and SIX sides (I offer 2 complimentary sides. Any more are $2.00 EA P/P) AND drinks (my drinks are NOT included with the meal. Drinks are an additional $1.50 EA drink)
So to break it down, My price for these 3 meats and 2 sides would be $18.95 P/P PLUS $2.00 EA side P/P ($8.00 additional P/P) and $1.50 EA drink....Total of $28.95 P/P.
Now for immediate family like this, I would probably give a LITTLE discount......just depends.
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jyoshka
Joined: 21 Jan 2010
Posts: 10
Location: Mount Pleasant, SC
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| Posted: Jan 21 2010 Post subject: |
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| Another question - did you have labor costs? If you cooked 9 dishes for 175 folks then turned around & served them all by yourself (even in a buffet situation), then my hat's off to you. Also, the wife must be proud of you - you seem to be approaching this calmly but firmly. I hope the in-laws return the sentiment. |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Jan 21 2010 Post subject: |
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Welcome aboard jyoshka, nice to have a gals input here!
As this is for a paid event (the in-laws thing has been completed and was for family- big difference) I would venture to say that most of us are in the ballpark here on the pricing.
I serve drinks a little cheaper as a thank-you to the client.
It's the three meats and all those sides (as Marv mentioned) that drive the price for this menu.
Let us know what you come up with solan!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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solanabeacher
BBQ Super Fan
Joined: 28 May 2009
Posts: 429
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| Posted: Jan 21 2010 Post subject: |
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At this point, I learned a lot more through this experience than BBQ. Family is family, and that will never change. I'm chalking this up as a learning experience and moving on. I've still got to get through the health dept. before spring, and I'm nervously awaiting the results of my Serve Safe exam.
The BBQ end of this is easy, it's the only thing that is consistent. The business however, is not. Suppliers, customers, advertising, H.D., ect. is what I'll be focusing on through the next few months. I've got to stay motivated and set the family drama aside. I know we gave it 110% and everything went perfectly. Nobody can take that away! Kudos to me, those that support and help me, and let's make 2010 one to remember! |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Jan 21 2010 Post subject: |
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| solanabeacher wrote: | At this point, I learned a lot more through this experience than BBQ. Family is family, and that will never change. I'm chalking this up as a learning experience and moving on. I've still got to get through the health dept. before spring, and I'm nervously awaiting the results of my Serve Safe exam.
The BBQ end of this is easy, it's the only thing that is consistent. The business however, is not. Suppliers, customers, advertising, H.D., ect. is what I'll be focusing on through the next few months. I've got to stay motivated and set the family drama aside. I know we gave it 110% and everything went perfectly. Nobody can take that away! Kudos to me, those that support and help me, and let's make 2010 one to remember! |
That's a good attitude to have, perhaps we could all add
| Quote: | | I've got to stay motivated and set the family drama and the forum drama aside, I know we gave it 110% and everything went perfectly. Nobody can take that away! Kudos to me, those that support and help me, and let's make 2010 one to remember! |
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I still work here! |
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feldon30
BBQ Super Pro
Joined: 01 Dec 2009
Posts: 1623
Location: Charlotte or Thereabouts
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| Posted: Jan 21 2010 Post subject: |
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There is no pleasing some people, right?
Best of luck in your endeavours. |
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feldon30
BBQ Super Pro
Joined: 01 Dec 2009
Posts: 1623
Location: Charlotte or Thereabouts
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| Posted: Jan 21 2010 Post subject: |
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| SoEzzy wrote: | | and the forum drama aside |
I think it's funny that the Competition forum is the happy go lucky forum, while Catering forum is a full contact sport.  |
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Jon D. Q.
BBQ Super Fan
Joined: 12 Nov 2008
Posts: 404
Location: Middle Tennessee
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| Posted: Jan 22 2010 Post subject: |
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| I love reading on this part of the forum but this discussion reminds me of why I only need a UDS to satisfy my needs. I have managed several 'rants in the past and have done some fair size catering gigs, up to 800 people. But unfortunately in my area we now have so many low end Q chains in the market place that also cater for next to nothing price wise that even the older established quality places have virtually all disapeared from my area. If however it was possible to get around here what you people rightly deserve and coolect for turning out quality Q I would start building a very large pit today. Continued success to you all and please keep posting as I do very much enjoy the "catering" forum. |
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Jan 22 2010 Post subject: |
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| feldon30 wrote: | | SoEzzy wrote: | | and the forum drama aside |
I think it's funny that the Competition forum is the happy go lucky forum, while Catering forum is a full contact sport. |
Maybe if we could all change our approach (attitudes), we could change the section name from "CATERING SECTION" to "HAPPY GO LUCKY SECTION" before the COMP section realizes what they have and take it for themselves. 
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Jan 22 2010 Post subject: |
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| feldon30 wrote: | | SoEzzy wrote: | | and the forum drama aside |
I think it's funny that the Competition forum is the happy go lucky forum, while Catering forum is a full contact sport. |
For the most part, it takes a "type A" personality to make this business work.
Happy go lucky is usually spelled "failure" in the food business, or pretty much any other for that matter.
Happy go lucky=hobby (nothing wrong with that)
Get-r-done= success (assuming you use Roxy's defintion of L.U.C.K. laboring under correct knowledge).
Most of us are passionate about what we do, and how we do it.
Go to the comp section and ask for a few pointers on injecting meats with chemicals, additives, and such. Then try to discuss how it's all subjective either way. Don't get the pelletheads riled up either. 
Yeah buddy, good times indeed! 
JM2C, YMWV.
Disclaimer: BBQMAN is just being his usually silly self on this one. Please take above with a grain of salt, MSG, or phosphates whichever float yer boat.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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