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FireTowerBBQ
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Joined: 19 Jan 2011
Posts: 99
Location: Louisiana
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 Posted: Jan 24 2012 Post subject: Another "What to Charge?" Question |
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A lady emailed me today about cooking for a teacher appreciation day in March. I would be feeding 90 people. It would be a drop off. They want sliced brisket, sausage, two sides, and BBQ sauce. Probably beans and slaw. Would you charge per plate or by the pound? How much? Thanks!
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Blake Griffith
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Bestiverhad
BBQ Pro
Joined: 22 Oct 2009
Posts: 571
Location: The Heartland of America
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| Posted: Jan 24 2012 Post subject: Re: Another "What to Charge?" Question |
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| FireTowerBBQ wrote: | | A lady emailed me today about cooking for a teacher appreciation day in March. I would be feeding 90 people. It would be a drop off. They want sliced brisket, sausage, two sides, and BBQ sauce. Probably beans and slaw. Would you charge per plate or by the pound? How much? Thanks! |
If I wasn't furnishing buns, paper, or plastic for a drop off with no delivery charge, I'd be in the $11.50 per person range.
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Jan 24 2012 Post subject: |
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Hope they don't want that menu on the budget my teachers had!     
For a drop off with those sides I'd be right in the ballpark with Bill.
There can and will be issues with portion control, 99% of the time I don't do drop off's.
Bringing SOME extra pulled pork is no issue because it costs less than brisket.
The sausage is easy- everyone gets a piece.
When I do there is a disclaimer attached along with a safe food handling instruction sheet.
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BBQMAN
"I Turned A Hobby Into A Business".
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Geronimo
BBQ Super Pro
Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Jan 24 2012 Post subject: |
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For drop offs I charge by the pound. This way if they run short it falls directly on them because they didn't order enough.
If charging by the person, you are required to provide enough...no matter how much they eat.
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Bestiverhad
BBQ Pro
Joined: 22 Oct 2009
Posts: 571
Location: The Heartland of America
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| Posted: Jan 25 2012 Post subject: |
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| BBQMAN wrote: |
When I do there is a disclaimer attached along with a safe food handling instruction sheet. |
I started doing the same thing for drop offs and pick ups. I give them nearly a full page with a disclaimer for portion control and detailed food handling instructions.
If they are willing to pay the extra charges, we'll stay and serve, plus clean up and package leftovers in zip locks.
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