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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15474
Location: Florida
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 Posted: Thu Oct 07 10 5:59 pm Post subject: |
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There is some "knowing your crowd" and portion control issues here as well subcooling.
A pound of meat per person is overkill.
The pork and brisket will go first (most times, anyways).
For catering a four meat meal, I plan on everyone getting some of everything, and they pay for that accordingly.
I'd also suggest going with PP OR Ribs, but not both.
YMMV, best of luck with it.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Virginiasmoke
BBQ Pro
Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia
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| Posted: Fri Jan 14 11 12:48 pm Post subject: |
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What a great tool for a beginner like me that doesn't have any experience to go off of! Thank you!
Is v3.06 still the latest version? |
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SoEzzy
Site Admin
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Fri Jan 14 11 2:27 pm Post subject: |
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Yes it is!
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pumpgun
Joined: 19 Mar 2011
Posts: 15
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| Posted: Sun Mar 20 11 3:54 am Post subject: |
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| doesn't look like these links work anymore?? |
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SoEzzy
Site Admin
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Sun Mar 20 11 6:44 am Post subject: |
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| pumpgun wrote: | | doesn't look like these links work anymore?? |
The xls and the zip on the first post on this thread download the excel file or teh zip to your computer, just checked them in Chrome and IE still working.
http://www.thesmokering.com/forum/viewtopic.php?t=6531
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Here's a change Robert.
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pumpgun
Joined: 19 Mar 2011
Posts: 15
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| Posted: Sun Mar 20 11 7:44 am Post subject: |
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| ya you're right. the link at the bottom of the first post is the one that isn't working. thanks |
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kcmike
BBQ Fan
Joined: 06 Apr 2010
Posts: 220
Location: Kearney, MO
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| Posted: Sun Mar 20 11 11:41 am Post subject: |
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| pumpgun wrote: | | doesn't look like these links work anymore?? |
| pumpgun wrote: | | ya you're right. the link at the bottom of the first post is the one that isn't working. thanks |
I have these files hosted locally now. I believe SoEzzy has graciously updated both links to my original spreadsheets located toward the bottom of the first post in this thread.
Thanks!
Mike Trump
OakridgeBBQ.com
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The Midnight Smoker BBQ
Newbie
Joined: 23 Jul 2011
Posts: 72
Location: Antelope, California
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| Posted: Sat Jul 23 11 8:16 am Post subject: |
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| This is a Great Tool but I need help please. Regarding Chicken Thighs, regardless of whether I enter 100 people or 300 people and regardless of whether I enter 1 meat or 4 meats the chicken thigh row is always suggesting 3 thighs per person. What am I doing wrong? |
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SoEzzy
Site Admin
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Sat Jul 23 11 9:48 am Post subject: |
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| The Midnight Smoker BBQ wrote: | | This is a Great Tool but I need help please. Regarding Chicken Thighs, regardless of whether I enter 100 people or 300 people and regardless of whether I enter 1 meat or 4 meats the chicken thigh row is always suggesting 3 thighs per person. What am I doing wrong? |
If you look in column M you will see the number 3 across from chicken thighs, change it to the number you want to serve per person, and it will work the way you want.
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The Midnight Smoker BBQ
Newbie
Joined: 23 Jul 2011
Posts: 72
Location: Antelope, California
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| Posted: Tue Jul 26 11 2:24 am Post subject: |
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| SoEzzy wrote: | | The Midnight Smoker BBQ wrote: | | This is a Great Tool but I need help please. Regarding Chicken Thighs, regardless of whether I enter 100 people or 300 people and regardless of whether I enter 1 meat or 4 meats the chicken thigh row is always suggesting 3 thighs per person. What am I doing wrong? |
If you look in column M you will see the number 3 across from chicken thighs, change it to the number you want to serve per person, and it will work the way you want. |
Got it. Thanks |
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orangeblossom
Joined: 21 Sep 2011
Posts: 2
Location: Florida,USA
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| Posted: Mon Oct 10 11 8:23 pm Post subject: |
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| Nice way,I love the way you are posting about particular catering topic(BBQ).Really impressive.[/i] |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15474
Location: Florida
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| Posted: Mon Oct 10 11 9:18 pm Post subject: |
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| orangeblossom wrote: | | Nice way,I love the way you are posting about particular catering topic(BBQ).Really impressive.[/i] |
Welcome aboard, yes this site is mainly for BBQ.
But many of us (myself included) offer other meals.
Just a suggestion as you are new here:
The bear only allows hot links at the bottom after (I believe) 100 posts or more.
I remember how good your cafeteria was back in the day, and have many of my own clients that also use (and enjoy) your services.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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HAWK WILD BBQ CO
Newbie
Joined: 26 Mar 2011
Posts: 77
Location: MARION, IOWA
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| Posted: Wed Feb 29 12 6:20 am Post subject: butts and brisket for 250 |
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I was trying to calculate your sheet for brisket and butts...It was telling me 152 lbs of pork butts and 150 lbs. of brisket to serve 250. That seems like an awful lot of meat for that many people...should I be cutting the numbers in half for 2 meats?
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SoEzzy
Site Admin
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Wed Feb 29 12 7:55 am Post subject: Re: butts and brisket for 250 |
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| HAWK WILD BBQ CO wrote: | | I was trying to calculate your sheet for brisket and butts...It was telling me 152 lbs of pork butts and 150 lbs. of brisket to serve 250. That seems like an awful lot of meat for that many people...should I be cutting the numbers in half for 2 meats? |
250 guests
2 meats
3 servings / lb will give 155.31 lbs raw pork, 77.66 lbs cooked meat or 0.31 lb / plate or 4.9 ounces of each meat.
250 guests
2 meats
4 servings / lb will give 124.36 lbs raw meat, 62.17 lbs cooked meat or 0.24 lb / plate or 3.97 ounces of each meat.
The balance needs to be made between several factors, the spread sheet is a guide, but things like, actual feed counts, amounts served per person, people taking 2 x one meat and none of the other all affect what actually happens on the day, the planner will get you close with wiggle room in your favor, if you run the planner and allow for the extra, in your costs to the client it will not matter to you if there are the correct numbers there, you will have the food to serve them.
The troubles arise when you cut it down to the bone, and your client has an extra 25 people turn up, because it won't be their friends they blame... it will be you!
If you are going to be there and portion control the meat, cut the figures as you choose, if you are not going to be there serving, allow extra meat or you will run out!
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Here's a change Robert.
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Jeff T
BBQ Super Pro
Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
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| Posted: Wed May 02 12 8:40 pm Post subject: |
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Mr. SoEzzy
You know what would be super cool?
Your catering planner in an APP for iPhone/ipad/ipod/android etc... charge for it you could make a few bucks huh?
I buy it. it`d been cool. huh huh what ya think? |
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SoEzzy
Site Admin
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Thu May 03 12 1:22 am Post subject: |
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Not a bad idea Jeff.
I'm about 1/8th of the way into a php/ajax app to put it all online, but a phone app may give me some leeway, and perhaps some funds for the other versions.
It needs a revamp anyway... thanks for the thought, I'll be looking into it right away.  
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Here's a change Robert.
I still work here! |
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Jeff T
BBQ Super Pro
Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
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| Posted: Thu May 03 12 1:57 am Post subject: |
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Seriously though.
As many of us chuckle heads here on the ring use your planner on there pc`s at home, it`d be nice to have a mobile one. Like i said i`d by it, if its on the ipod`s. I dont have one of those real smart phones, just a junior one. But i got`s an ipod. |
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The Midnight Smoker BBQ
Newbie
Joined: 23 Jul 2011
Posts: 72
Location: Antelope, California
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| Posted: Thu May 17 12 1:47 am Post subject: |
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So no entry yet for Tri Tip. Any suggestions on what line item I can use that will give me a simular result?
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Steve Whiting
The Midnight Smoker BBQ
SJG, Genesis EP-320, 22" OTG/Cajun Bandit Conversion with Rib-O-Lator, 22" Platinum, Jumbo Big Drum Smoker, Lang 60 Deluxe |
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SoEzzy
Site Admin
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Thu Feb 13 14 6:42 am Post subject: |
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Tri-Tip added to version 3.07.
Updated and uploaded 2/12/14
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Here's a change Robert.
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Virginiasmoke
BBQ Pro
Joined: 01 Sep 2010
Posts: 870
Location: Central Virginia
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| Posted: Thu Feb 13 14 7:50 am Post subject: |
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Great idea on the app!
Several times I've been in the field and have had quote requests. I'd happily pay for the convenience.
Thank you SoEzzy!
Is there any worth in adding a whole hog line?
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BBQ is a fundamental element in all American culture.
It’s perhaps the only truly American cuisine and like anything else that’s purely American, it’s a mutation of influences from around the globe. – A. Bourdain |
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