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MattG
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Joined: 20 May 2008
Posts: 34
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 Posted: Mar 24 2011 Post subject: Cooking for 200 people |
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| Cooking for 200 people on Good Friday. Pulled pork sandwiches (8oz per), beans, slaw, and chips, drinks, plates, and we will be serving. I was thinking that I would need to cook about 160 lbs of pork and serve 4oz sides. Does that sound about right. What would you charge for this event. First time that I've done this alone. I have always cooked all the meat. But I've never been asked to supply pulled pork for a catering gig. Thanks for the help. |
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Mar 24 2011 Post subject: |
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I don't cater, but I think you are about 40# under on your pork.
1# fresh = 1/2# cooked. And you are serving 200 sammies.
I would even throw a couple more butts on for Murphy's Law.
4 oz sides are what I use.
Figure your cost for all of it, multiply by 3. Then add in your labor for serving, tips, taxes, delivery, etc.
Somebody with more experience will jump in on this.
Good Luck to ya...
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Mar 24 2011 Post subject: |
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| Jarhead wrote: | I don't cater, but I think you are about 40# under on your pork.
1# fresh = 1/2# cooked. And you are serving 200 sammies.
I would even throw a couple more butts on for Murphy's Law.
4 oz sides are what I use.
Figure your cost for all of it, multiply by 3. Then add in your labor for serving, tips, taxes, delivery, etc.
Somebody with more experience will jump in on this.
Good Luck to ya... |
X2!
Figure about a 50% yield on butts, so 200# minimum for your needs, that will cover exactly what you need, and if your portioning is not exact and is a hair over, you will be short. I would do an extra 20-30 pounds just to make sure you do not come up short.
Sides;
I allow for 4 ounces, but typically see 2-2.5 ounces actually being taken by the guests on average. So prepare for some leftovers.
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MattG
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Joined: 20 May 2008
Posts: 34
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| Posted: Mar 26 2011 Post subject: |
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| Thanks everyone |
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