catering

I am cooking for a party of 80. I am doing the following: 1.Pulled pork sandwiches with sauce 2.Smoked sausage bites 3.Potato salad 4.Green beans 5.Mini cinnamon rolls My question is, how many pounds of sausage should I need? This is the first time I am doing the sausage, so new territory...

I have a "backyard" pit being built by Greenmoneyfab in NJ its going to be about the size of a 120 but its a 26" diameter pipe build. Do you think this is big enough for later on doing small catering gigs for friends and family? Eventually if it's big enough to do small gigs I will be...

Which is the ServSafe usually required for vending. If you are filing an LLC are you required to do the Management one, or are you able to do the food handler? It may possibly vary by state and location. Wasn't sure if it was a general need as far as which one. ( I know you need it to be legit).

Hey all, I am curious to when you all started a business specifically an LLC, when you started to fill. I am not looking into getting into catering for about 2 years probably on the side which would mostly be family, friends, coworkers, and friends of friends (hence why I want to make sure I do...

I was pointed to this board as I may get more reply's on this.. Fascinated by how pop-ups are becoming more and more popular and curious how they work. I see alot of ad's for these 250/500 gallon rigs but my question is how do these folks get by without having a functional kitchen area? Do you...

Hello Brethren, i am catering a 250 person wedding in October. The meats will be Brisket, Pulled Pork, turkey breast, and some grilled chicken for non smoked eaters. sides are house salad, mac and cheese, and mashed potatoes. desert is being provided by another company. everything will be served...

Hi, A friend and i are starting a new BBQ business in Westchester NY. Tyler at Shirley Fabrication has almost finished our build! We are very excited. However, We have made many phone calls to the Health Department in Westchester and every time we get different answers as to what type of...

Hello, I have been doing research on opening my own BBQ joint and I have a specific question about cooking. I want to do Kraft BBQ where you can smell the smoke and cooking from down the street. What are some of the best processes for cooking brisket where you don’t have to be up all night or...

Hello All, I have been a long time reader on this site, but never an active poster. I just finished up my first BBQ Concession events over the past couple months and I am now ready to move on from the borrowed trailer, to my own. This is where you come in. I need some help/advice with the set...

I’ve been asked to cook a party for a co-worker. I am not a caterer and this is simply a favor for a friend. The amount of people is 150. The menu is ribs, tri tip and 3 sides. I cook on a Lang 84. My question is, although I have cooked for large groups before, I’ve had access to additional...

Hello everyone! We are Sarah and Mike, husband and wife owners of The Hoppy Pig catering in New Hampshire. We have been smoking since the beginning of 2016 and we decided since great smoked BBQ is hard to find in New England that we would start a catering business and see how much demand we...

I work in marketing for a pet company and looking to pull together a dinner event for some people at the Dock Dogs World Championships in Dubuque, Iowa. We sponsor a number of teams who compete in "dock jumping" - if you don't know what it is, check out www.dockdogs.com - and want to do a...

Hi fellow members, I am a long term reader, and a long term bbq'er, new member, and first post. The reason of posting is I would like to pick your brilliant minds! I live in England, and in June 2015 set up a bbq company. I attend food festivals, and cater for private parties. I currently...

Need some suggestions on purchasing Catering tents to set up at farmer's markets/fairs and other public events...thinking about the style, windows, and interior equipment. Any thoughts and/or advice?

Need some advice from those that do this regularly--- Catering company has contacted me and requested that I "prepare" the meat that they offer on their bbq catering menu. They want the meat prepared and presented to them ready to serve (meaning hot). They have requested a "per person" price...

My wife and I and some friends are having a community/club barbecue event weekly for 100-150 people throughout the summer and early fall and we’ve never barbecued for this many people at once. HELP! We’ve been educating ourselves, got a big charcoal grill and are going to a big barbecue...

Hello all, and thank you for welcoming me to your community. I'm looking forward to learning from all of you and sharing what I learn. My first post, so please go easy : ) My wife and I grew up grilling at family barbecues, and my wife hails from New Orleans, a place with a rich food...

Hey brothers, I have a chance to pick up a 2011 Lang 60" original trailer cooker for $2K. I have been using a UDS with great results, but have started a little bbq catering biz and need something more portable. I have read here on this site that Lang makes a solid cooker, but wondering if...

Hey guys I'm new to this catering business and I have a graduation party to do in June and was wondering if u could help me out with figuring out how to price a party. I use an offset stick burner. I live in Western Pennsylvania if that helps any. They want pulled whole chicken and ribs for...

Hi All, I am putting together my business plan for my fledgling catering company and was hoping to get some insight from you experienced caterers regarding some ball park average revenue/person & net profit/person from various event sizes . . . i.e., 30 people, 75 people, 150+, etc. I realize...