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wlfpkrcn
Guest
With the current laws and regs it looks like I'll be doing the "cook-4-hire" to start. How much would you charge per person (on average) if the client is buying the meat?
Just make sure you tell the customer exactly what to buy if you are not the one physically going to purchase the meat. You can and will end up surprised with the product if you let your client do it, and then when it does not turn out the way they want it . . . who's fault is it? Ususally yours no mater what.
Good luck !
I supply all my own meat when I did catering jobs.
That way I know it was iced down w/in 10-15 minutes after it came out of the cooler from where it was purchased.
I would flat refuse to have anybody get the meats them selves and bring it for you to cook.
Kinda like somebody handing you a firearm w/out the chance for you to examine it and see if its loaded or not and your told to point it at somebody............
Its basically Russian Roulette!
Just make sure you tell the customer exactly what to buy if you are not the one physically going to purchase the meat. You can and will end up surprised with the product if you let your client do it, and then when it does not turn out the way they want it . . . who's fault is it? Ususally yours no mater what.
Good luck !
I simply would not do a gig where I was not involved with purchasing the meat, unless of course it was for charity!