Client supplies the meat

Armageddon · Posted: Sep 11 2010 Post subject: Client supplies the meat

I've been doing gigs for the last few years. Some weddings, parties etc. up to about 150 on the high side, most in the 40-80 range. I had been doing it just for friends and family. I have the opportunity and thanks to a layoff to do something for a commercial entity.

I have looked over the catering spread sheet and it looks pretty straight forward, but what if the client wants to supply the meat since they have a "connection", what to charge then? I'm pretty much at a reduced per person or an hourly charge, obviously the pp is better since I just really only watch the smoker for hours, but I'm just getting in to the charging aspect, what's the standard? At some events it would be me helping serve/hangout and others just smoking it up. They also want to do an event 2 times a month and the exposure for a possible catering or future joint is huge as this would be a popular regular event.

Give me your $0.02 so I can figure out what I want to do as I'm dragged in to this business.

DunnRite · Newbie Joined: 21 Aug 2010 Posts: 37 Location: Ardmore, OK

I've seen this question a few times and the answer I like the best is reduce your price by the amount the meat would cost you.

The other issue is you need to be able to trust that the meat is taken care of propperly before you see it.
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Armageddon · Posted: Sep 11 2010 Post subject:

that seems too logical...

Geronimo · Posted: Sep 11 2010 Post subject:

Depending on YOUR experience... Approximate cost of a Private Chef by the hour: $85 - $240

Depending on the number of guests, the chef may need an assistant in the kitchen (sous chef/cook)
with good references. $45 - $65 per hour.

You could also charge a "rental fee" for your smoker plus needed supplies (fuel, etc)

Because basically, by the client providing their own meats...that is exactly what you will be. Shocked

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Gunner69 · Posted: Sep 11 2010 Post subject:

I tend to stear clear of those particular type of situations... It's my reputation and livelihood on the line. I have no control over the quality of the meat, how it was handled prior to being handed off to me. And yet I bear all the risk if somebody gets sick. I've had a couple of customers offer that type of deal. I simply made it finacially unattractive to supply their own meat pretty much 3x what I would charge to do the full meal deal so to speak. I've never lost a gig because of it, but YMMV.

BBQMAN · Posted: Sep 11 2010 Post subject:

Same as Gunner.

I don't do "customer supplied meat".

Funny thing is, usually people beat us pros up on pricing because they think we get the deal on meat! Wink

Our "deal" isn't usually (much) better than what they get.

Frankly, it also sounds like you have some licensing and liability issues to work out.

True story:

I did this (once!) for a licensed seafood raunt that wanted me to do a pig roast for a holiday meal. They already had the pork butts and wanted me to cook them as well.

So I show up with spotless sanitized coolers, and clean ice from an approved source (bagged potable).

They dig the pork butts out from a cruddy looking Styrofoam "cooler" packed in ice that smelled like day old fish! Evil or Very Mad

Good thing they were vacuum packed, but still gross and improper handling due to cross-contamination issues (fish spoils FAST).

To add insult to injury, the pork butts were boneless and of low quality! Mad

Never again- I'd either use the same approach as Gunner, or refuse the job............................

The exception to the above is if you are actually cooking at their restaurant as the pit-master.

Then you need to figure out what your time is worth, and how much the rental is worth on your equipment plus fuel usage.
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Armageddon · Posted: Sep 11 2010 Post subject:

thanks for the input.

This hobby has been all for fun until this recent offer to do it for money came from this commercial entity. And now I'm looking at all the paperwork to go with it in starting a business etc. I've got plenty of time to work out that part of it. I just don't want to be too cheap and the concern over the pick of meats has also come up with your guys comments, so thanks for reinforcing that thought.

I look forward to reading your posts and learning the real deal in moving from hobbiest to professional.

thanks.

feldon30 · Posted: Sep 12 2010 Post subject:

Just to extrapolate on what I'm sure BBQMAN will further, uh, extrapolate...

Last thing you want is to be just getting into this, and end up in court or your reputation wrecked because of some marginal food.

Just something to think about. Best of luck in your endeavours. Smile

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Pit Boss · Posted: Sep 12 2010 Post subject:

It's not just about "marginal food" or "low quality meat".

It's about making people sick and being sued.

You really are assuming a ton or risk when you cook meat someone else has provided. Some people do it and have no problems. Some people have done it for years w/o problems...but it just takes that one time......

If you're hell bent, I would figure a price several ways and decide which makes more sense to you.

One way is to come up with some hourly rate.

Another is to price the gig, factoring in the reduced rate on the meat, subtract the meat price out, & figure a per person rate for that.

Unless you are doing this simply for the experience, I would not screw myself on price simply because the party supplies their own product.

At the end of the day...if you're in business...it's about putting money in your pocket.
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Armageddon · Posted: Sep 12 2010 Post subject:

Very valid concerns for the liability and if it were not someone I knew and where they get it then it would be out of the question. Costco is the source, he knows the buyer for them here locally, thus he feels it's a deal.

Still, the idea of the liability comes to question and I'll be bringing it up to them on that front. I guess I'm looking for what is common, hourly or still per/person at a lowered rate.

It's a rare opportunity to perhaps get something bigger going as they will be effectively paying for my exposure to a client base in a high profile or unique presentation. And if weren't for this, I would remain a hobbiest with demand for the 5-6 parties a year by friends and family with the ocassional cash gratuity. And if it were not for the lack of work in my existing career choice it wouldn't be a consideration of anything more than a good time.

I am a previous self employed person in a techical business, so I'm well aware of the business aspect, just not specifically this profession and didn't see much for the client supplied concept on my search. Besides, what better way to jump in and meet folks than by asking the same question that's been asked a million times...so, that's fair warning for my future questions... Wink

Mr Tony's BBQ · Posted: Sep 17 2010 Post subject:

not sure how far you are from Seattle, but this place beats the pants off costco price wise on MOST meats and veggies - misc http://restaurantdepot.com/Misc/Storedtl.aspx?Id=506 supplies also! Once you are setup as a biz, the membership is free! take your tax number and biz card in, I buy my butts for 1.14 vs 1.67 at costco! Their foil pans are a little thinner, but half the price too! If someone wants to supply the meat, I give them my price [ marked up of course, which still beats most] and inform them they assume 100% liability for ALL food, even if I supply some of it - they usually back off! I have been approached to do "beast feasts" - local hunting groups bring their wild game - same rules apply, their food - 100% their liability, in writing.
I am young in this "personal chef" biz - "catering" requires a whole lot more hoops to jump through in Wisconsin......havent been burned yet - but you cant please them all, all of the time......
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SoEzzy · Posted: Sep 17 2010 Post subject:

One thing that may help out in your particular situation is to go with them when they pick up the meat, they pay for it all and you do the transportation and the cook, that way you can turn up with your clean sanitized coolers and there should be way less in the way of questionable practices then occurring.

But as the others have said, if you're not sure how things have been handled, why put your name and reputation on the line over it?
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daddywoofdawg · Posted: Sep 18 2010 Post subject:

I was going to say the same thing So ezzy said.if there buying from costo have them pay for the meat and you pick it up from costco.then just deduct the cost of the meat and mark up the smoker rental and your time.
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