cayenneman
Well-known member
- Joined
- Dec 3, 2011
- Location
- Richmond...
Ive been asked to cater an event for 100 people. They want whole hog plus two meats and sides. I know how to price an event with pulled pork, ribs, chicken, etc but am not sure how to price cooking whole hog. For example, if the hog is $3 per pound at cost and a hundred pound hog costs $300, do you just multiply by 3 and charge them $900 or do you add more to the price due to the prep, long cook time, on-site cooking inconvenience and so on. Any advice would be much appreciated! Thanks. Also, they want it cooked belly down like in the pic for presentation. Feel free to comment on how to serve it this way. As of now I plan to just cut through the skin and let them pick it themselves.