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BBQ Catering Planner!
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Tue Feb 13 07 9:08 am    Post subject: BBQ Catering Planner! Reply with quote

I have created a catering planner for bbq food items, that you can download for free or you can open with Internet Explorer directly.

It is available either as an Excel file (Catering3.09.xls) or as a Zip file (Catering3.09.zip) you can download either, (by clicking the links in blue), and use them on your own computer for free!

You can change anything in the cells with the green backgrounds: -

The number of guests.
The number of meats.
The number of servings per lb.
The number of sides.
The servings of sides per lb.
The local sales tax %.

You can then input: -

The real costs / lb to buy the meat, etc.
The cost you want to charge your clients / lb of meat.

You can also input: -

The number of ribs / portion.
The weight of steaks / portion.

All the green background cells are available for your customization.

The Yields, in the cells with gray backgrounds can also be adjusted *, but the figures that are in these cells have been carefully considered, and work well as an average yield for each item covered. * If you adjust them please make sure that the figure is expressed as a "%", and make sure that there is a "%" in the cell or the calculations will not work out as they are designed to!

If you have details you think should be added, (or questions you need answering), you can email me directly from the .xls, just click the link that says Email Me.

Follow the links above or the one in my signature, (go onto the forum, then to Miscellaneous, then onto the thread about the Catering Planner), please use it for free and if you like it or even dislike it, let me know what you think!

Based on the ideas generated from studying Mike Trump's (kcmike's) Catering work book on AZBBQ.com 2005 or 2006. Now updated. Link to his latest version in lbs!

He also has a metric version for those that like to use those funky Kg things. Link to his metric version in Kg!
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Last edited by SoEzzy on Wed May 04 16 2:49 am; edited 8 times in total
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marvsbbq
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Joined: 15 May 2005
Posts: 6186

PostPosted: Tue Feb 13 07 9:30 am    Post subject: Reply with quote

Pretty cool to say the least. Would be nice to be able to ADD our own list of ingredients as I see a lot of side stuff that I do not use and need to add stuff that I do use.

Great start though........really great.

Marv
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Tue Feb 13 07 9:55 am    Post subject: Reply with quote

The adding and subtracting info is coming on the online version, when I can get back round to working on the .php for it. So it is in mind on version II, etc.

There are also some other burgers of different grades, that I will be adding sooner rather than later.

If you make me up a list of the other things you would lke to see added, and let me have it, (the list that is), I will see what I will see. Wink

I know you would like a Gratuity calculator, but I can only add a Service Charge calculator! Laughing Rolling Eyes Laughing
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BBQMAN
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Joined: 13 Jun 2005
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Location: Florida

PostPosted: Tue Feb 13 07 11:07 am    Post subject: Reply with quote

Nice job, it helps make things SoEzzy! Very Happy
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G's BBQ
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Joined: 13 Sep 2006
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PostPosted: Tue Feb 13 07 12:07 pm    Post subject: Reply with quote

Hey where is the damm Tri-tip....


Nice work Bro
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Tue Feb 13 07 11:53 pm    Post subject: Reply with quote

Embarassed ERROR! Ding! ERROR!

Just been pointed out that there was at least one error in that version, it has now been corrected, the portioned ribs did not calculate correctly, as I had posted the old version, the new correct version has now been posted.

Sorry about that folks!
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BBQMAN
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PostPosted: Wed Feb 14 07 1:13 am    Post subject: Reply with quote

Yield for either type of pork butt is consistently 50% for me, and I cook a lot of it! Very Happy

When I cater, a rack of spare ribs is 1 rack=6 guests, assuming there is a second meat like chicken. With no chicken, it is closer to 1 to
4. Not quite how to show that?
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marvsbbq
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PostPosted: Wed Feb 14 07 4:43 am    Post subject: Reply with quote

My figures for ribs when catering is this (Also asuming there is a second meat such as chicken):

Figuring each rack weighs approx 4 LBS. BEFORE trimed

I figure 14 OZ per person

So a 4 lb rack of ribs would feed 4.57 guests WITH leftovers (usually) Figuring a mixed crowd....Male, female, young & old

I use this caculation everytime and come out 'smelling like a rose'.

Marv
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G's BBQ
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PostPosted: Wed Feb 14 07 6:24 am    Post subject: Reply with quote

marvsbbq wrote:
My figures for ribs when catering is this (Also asuming there is a second meat such as chicken):

Figuring each rack weighs approx 4 LBS. BEFORE trimed

I figure 14 OZ per person

So a 4 lb rack of ribs would feed 4.57 guests WITH leftovers (usually) Figuring a mixed crowd....Male, female, young & old

I use this caculation everytime and come out 'smelling like a rose'.

Marv


Is that a 4lb st louis cut? or a 4 pound spare before trimmed to St.Louis cut?
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Char
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Joined: 02 Sep 2006
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PostPosted: Fri Feb 16 07 12:16 pm    Post subject: Reply with quote

Wow, I'm impressed. You guys are so smart.
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SoEzzy
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Location: SLC, UT

PostPosted: Mon Feb 26 07 1:15 pm    Post subject: Reply with quote

Up dated version with better explanations and comments on the important boxes, greater detail to help understand what is going on all round. For those who are interested, go download the new and improved version.
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G's BBQ
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PostPosted: Mon Feb 26 07 1:30 pm    Post subject: Reply with quote

Kool, Will do... Cool
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BBQMAN
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PostPosted: Mon Feb 26 07 7:42 pm    Post subject: Reply with quote

Thanks so much, you made that SoEzzy! Wink Very Happy
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SoEzzy
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Location: SLC, UT

PostPosted: Mon Mar 05 07 9:46 pm    Post subject: Reply with quote

Thanks to Steve Baum for pointing out an error on line 16, tax was not being added, now it is calculating correctly.

For any who want to go back and get the next version, they were updated again today, 03/05/07.
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marvsbbq
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PostPosted: Mon Mar 05 07 11:02 pm    Post subject: Reply with quote

BBQMAN wrote:
Yield for either type of pork butt is consistently 50% for me, and I cook a lot of it! Very Happy

When I cater, a rack of spare ribs is 1 rack=6 guests, assuming there is a second meat like chicken. With no chicken, it is closer to 1 to
4. Not quite how to show that?


Hey Mike, Do you buy your ribs already trimmed or do you do yourself??
At what cut do you serve...St Louis or what?? Do you cut the cartilage off too.
I was looking at your figure (1 rack=6 guests) and that is closer than what I figure (14 oz per guest, would take 1.3 racks). So I am asking......does this give you left overs?

For my ribs, I get them with the chin bone already off and then just trim a LITTLE to make a little more uniform size. I don't cut down to take the cartilage off.

For someone that has a resturant and can use this meat that is cut off might work, but for me, I would have no use for it so it would just go to waste.
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marvsbbq
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PostPosted: Mon Mar 05 07 11:04 pm    Post subject: Reply with quote

GordonsBackyardBBQ wrote:
marvsbbq wrote:
My figures for ribs when catering is this (Also asuming there is a second meat such as chicken):

Figuring each rack weighs approx 4 LBS. BEFORE trimed

I figure 14 OZ per person

So a 4 lb rack of ribs would feed 4.57 guests WITH leftovers (usually) Figuring a mixed crowd....Male, female, young & old

I use this caculation everytime and come out 'smelling like a rose'.

Marv


Is that a 4lb st louis cut? or a 4 pound spare before trimmed to St.Louis cut?


That is a 4 lb spare with the chin bone removed
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BBQMAN
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PostPosted: Tue Mar 06 07 2:54 am    Post subject: Reply with quote

I do them the same as you Marv, basically unmolested! Laughing Not a true St.Lou cut, more of a full sparerib.
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marvsbbq
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PostPosted: Tue Mar 06 07 3:03 am    Post subject: Reply with quote

That is great Mike, I am going to 'TRY' your serving size (6 guests to 1 slab) the next event I cater and see how it goes..........Will post results.
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BBQMAN
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PostPosted: Tue Mar 06 07 3:38 am    Post subject: Reply with quote

See how that works out for you Marv. This is also figuring in a second meat- for me that is usually chicken! For ribs ony, your figure is probably close.
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marvsbbq
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PostPosted: Tue Mar 06 07 11:43 pm    Post subject: Reply with quote

When you guys offer chicken, is that a piece, 1/4, or what?? I have my chickens cut 8/1 so I have 2 of everthing.
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