Catering for 300

Anytime that you "guess" what percentage of what meat that people will eat-you will get hammered. When I cook 2 meats---I cook 2 meats and charge for 2 meats. I have been to this rodeo. When folks see 2 meats they want to try both----it is human nature. If you only cook beef ribs for 25% of the people it WILL come back to haunt you. Yes--you can have a server say "Do you want pork or beef ribs?" but people walk away feeling cheated. I would cook 2 bones pork and 2 bones beef for each person and charge for 2 meats. Catering is the only kind of gambling that is legal in all 50 states----hedge your bets----making customers happy is our goal. Upsetting customers costs in the long run

Smokin'Butts said:

What if the customer specifically request the 75/25 split? Her husband can't eat pork so... that is why she was wanting it that way

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I'm with ChuckWagonBBQCo I don't do splits but in this case I might make the exception and call it special diets and cook a small amount for the 3-5 people who can't have pork. I'd tell the client to have the special diet guests see me for their entree and I'd have it in a hot box or something. Otherwise it's beef ribs for all.

If me I would have 2 or 3 pork bone and 1 bone beef per person or let her order how many

Short ribs or back ribs?

Smokin'Butts said:

What if the customer specifically request the 75/25 split? Her husband can't eat pork so... that is why she was wanting it that way

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I'm not sure if she is understanding the whole Beef Rib thing. Also, just because her husband doesn't eat beef doesn't mean everyone else won't.

I hear what the others are saying and kinda with them but at the same time I think the big question is how big are the beef ribs going to be? If they are meaty then the difference between the 2 naturally creates a 25/75 split - 1 meaty beef rib + 3-4 spares... pretty much 25/75, right? then it's easy - 300 beef ribs!

but it looks like your 120 racks of spares are shooting for about 5 ribs per person, right? might pull back just a little unless the customer thinks they have big eaters or wants left overs - have fun!

on the ave st loise ribs have 10 good bone per rack