A little advice please!!

[Smokin Pigs Ash BBQ]

Quoting a Graduation party for approx. 150
Pulled pork, leg quarters, wings and Baked beans. I never attempted one this large. Any ideas on quantities and pricing would be appreciated . Thanks
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Welding 101 Stan 250

[Jarhead]

I don't do catering, but I do will calls and drop offs. I use SoEzzy's calculator for quotes.
http://www.thesmokering.com/forum/viewtopic.php?t=6531
Best of luck to you.
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Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[Slow Heat]

Kind of odd them just wanting one side never the less I would be at $14.00 per person on this including on site buffet set up. $11.00 pp dropped off.

I'd figure the pork at 4oz cooked pork per person and maybe 50 leg quarters and 50-60 wings. I would cut the leg quarters into thigh and drumstick it will go further that way if multiple meats are served. 3 full steam pans of beans normally but if this is the only side people will probably take more than a normal portion.

This is just one opinion, might wait to see what others say.

[Harry Nutczak]

The portioning advice is good, but setting your pricing based on others, not so good IMO.

You should first figure how much of each item you'll need, then figure your actual costs to purchase those amount of items, then use your food & labor costs for the basis of the customers price. Otherwise you may end walking away with low or no profit on the deal.
And if the customer attempts to haggle, you have a realistic idea of what you have to work with, and know how much or if you can afford to deal on pricing at all.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

[Smokin Pigs Ash BBQ]

Thanks guys I'll work with that!!!
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Welding 101 Stan 250

[Bestiverhad]

It's tough to figure up a price without knowing if you are furnishing buns, sauce, paper, and plastic, or how many miles you have to travel to the event. Drinks? Dessert?
I have to assume this is going to be a buffet style set up with no servers.

Harry is absolutely right about pricing figured on what your costs are.
I would figure out all costs and take that times 3.5. Harry taught me that and it's always worked out great for us.

Graduate age kids are pretty good eaters. I'd go with the suggested 4 oz. finished pork per person and 4 oz. beans. If you are furnishing buns, I'd go with 1.3 each. I would also cut the quarters in two as suggested. If your chicken is as well received as ours, you're going to want at least two pieces per plate.
I figure 1.5 oz. of sauce per and usually always have some left.

Using these figures, you should have left overs.
As a courtesy, I always furnish a box of 1 gallon zip lock bags for the convenience of the client.

To reduce sticker shock, I suggest you submit your price per person.
I don't believe in a mandatory gratuity, but at the bottom of the bill, just ahead of the total figure, I write that 'No gratuity is included in this total'.

I hope you win the bid and have a ball doing the event.
Good luck.
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Tender - Juicy - Smoky - Goodness

"What would you like to drink with that?"

[Slow Heat]

Harry is correct, I posted to you what I charge and I should have stated so. My charged are based on all of my expenses which may be no where close to yours. There are BBQ caterers in my are that serve all you can eat 3 meats and 3 sides on site for $9.50pp I am closer to $19 for that and would go broke at the lower price.

Like others stated I would take all your food costs and multiply x 3 to start out. Once you establish yourself you may be able to go closer to cost x 4

[Smokin Pigs Ash BBQ]

Great advice!! All I have been asked to do is cook the meat and beans and pull the pork. The rest will be handled by them.
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Welding 101 Stan 250

[Bestiverhad]