Portion delima...

[marvsbbq]

No where on my menu or website do I say or imply we offer 'All you can eat'. We serve Cafeteria style where we actually put the food on the plate as the guest comes by.

We ALWAYS bring a bit extra. In MOST cases (events) this works out great. I have never ran out of food even after seconds and in some cases thirds. (one time a guy came back FIVE times).

Well yesterday, I catered a mill where there were 99% guys (remember the 3 shift thing I was telling you about).

Well the 3 AM shift, I had plenty and even left food behind. But the 11 AM shift CLEANED ME OUT and a 'couple' of guys complained to the boss that they did not get to go back for seconds. (slow eaters I guess). The 7 PM shift I added a LOT more meat than I normally would and they ate ALL of that too...and would have eaten more if I was 'stupid' enough to have it.

I know SOME caterers serve ONE time through the guests then pull all the food (what they do with it I have no idea).

My idea is this....Our 'regular one time through is $XX.XX. IF you would like "All you can eat", please add $XX.XX per person.

What would be a 'fair' dollar amount to add for an 'all you can eat' meal??
I don't REALLY like the 'AYCE' way because you really have to have a lot more food on hand. Then what do you do with the left overs??
I am thinking the host would have to do this addition for EVERYONE as they don't know who would and who would not go back for seconds.

Guests seem to only think of themselves and all they know is it is a 'free meal'....Well I HAVE to assume it was because MARV was cookin' too...
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Often imitated but never duplicated

[corndog]

I don't think you need to do an AYCE meal...I believe in your contract that nowhere does it say that you provide AYCE, and that you do have enough food for at least 1 meal per person at your portions. Since you do the serving, you are controlling the portion sizes, which is great. I wouldn't even offer the AYCE, unless the client wanted it and then you could add an extra 20%-30% to the total bill. That might sound like alot, but make them pay for the extra food and labor....It all boils down to simple communication between you and the client, not you and the workers...they aren't paying you, just the head honcho....Hope this helps,
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Kevin "Corndog" Cameron

Dang it boy, that's some mighty fine eatin'!!!!

[SoEzzy]

To be honest Marv I think we eat too much most of the time.

If you are serving a two or more meat line with two or more sides you are putting 1 lb of food on the plate.

Unless you can organize the numbers for the meat you are either going to go short, or have tons of leftovers.

So how about increasing the sides but limit the meat, sides are normally way cheaper than meat to do, and I wouldn't worry about the extra compost some sides are going to make.

So serve the meat from the line but have the sides set apart with a big notice saying, "All the sides you can eat"!
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Here's a change Robert.

I still work here!

[Harry Nutczak]

how about amending your contract to state something like this:

Note: We do not provide an all you can eat buffet, we will provide a full meal for each guest you've paid for. If you are having clams on your menu, you must decide how many you would like us to serve each guest and that amount will be provided.

didn't you do clams once? or was that someone else?


credits;
I snagged that quote from this website;
http://www.allsmokedup.com/terms.html
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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!

[soonerjimmie]

I ask them if the party is going to be mostly men and if so they need to order around 20% more meals if they expect to comeback for more. Your business is called Marv's not Golden Coral.
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Thanks,

Jimmie
JJ's (almost famous) BBQ

www.jjskitchen.com

[BBQMAN]

Marv I often cater for a group that works concrete construction. They are a repeat client. I know these guys eat, and bring extra food. I also charge more for this group!

As we have discussed here at length, running out is bad for business. However, the fact that some jackwad complained about not getting seconds is of course beyond your control. I wouldn't (and don't) advertise AYCE. I'm with jimmie, this isnt Golden Corral!

I hope the "boss man" knew that you served eveyone a great meal, and of sufficient quantity the first time thru. Anything else is above and beyond on your part, and should not reflect on the quality of your business practices.

I had a bunch of whiny oldsters at a pig roast a few weeks back. Just took it with a grain of salt as the coordinator told me these folks complain no matter what. this was a repeat client as well. Fed 600 total at 4 parties the next weekend the same meal, and not one complaint!

Moral of the story is (for me) that as a caterer that goes the extra mile, there will be some occasions when folks expect you to go the extra 5 miles............Don't worry it!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[chef_hog]

If I knew the group (mostly guy factory worker) we would figure 3 entrees per person and charge a higher price. We also place all the bulk items Potato Salad, Cole Slaw, Beans at the front of the buffet line and have them fill thier plates up with these items. We have also put bre-portioned sandwich in the pans, or put the meat there and have a person serve the meat to control the portion. Either way I would still charge a higher price for this group.

[marvsbbq]

Yea, it kind of freaked me out when they ate everything I had except the serving dishes themselves..

This was a repeat client as well and has promised to use me for the next 'saftey luncheon'. Next time instead of Tri-tip, they are talking brisket, chicken and ribs...

I agree, I think I will remind the host (the one scheduling the event) that we ran a 'little close' last time and maybe he should order a few extra plates.

I do charge $2.50 PP extra for the swing shift and grave yard shift even though I get to leave my rig set up the whole time.

I KNOW the boss man thinks we did a great job and like you said, HE is the one that really counts..

Thanks for all the inputs gang...
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Often imitated but never duplicated

[G's BBQ]

I know how you feel, I recently did my normal every week gig for the rotary club...Told me 18 people...24 showed up...Since I always make more, it just lasted. not one piece of chicken was left after the last person...I was sweating it....

[marvsbbq]

They seem to 'come out of the woodwork' when there is GREAT food to be had...
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Often imitated but never duplicated

[BBQMAN]

[G's BBQ]

[G's BBQ]