jschliesman
Found some matches.
- Joined
- Oct 2, 2009
- Location
- Overland...
I have been asked to do a very simple side job to cook for 12 people and I need help calculating/ understanding pricing. The job is to cook enough pork and ribs for 12 people who will be serving themselves as a promotional giveaway by my new sponsor. The sides and meat cost are being provided for by the sponsor. All I have to do is prep and smoke the meat; then deliver it to the winner who will serve it themselves. He asked how much should he pay me and from his question you can see we are both new to this. I want to give him a fair price for the job but high enough for me so I don't price myself too low for future jobs.
I used Capt. Ron's Meat Calculator to see if my guesstimate of 4 racks and 2 pork butts for 12 adults would add up. I guess I am way off in my thinking as his calculations came out to 3 racks and 2.25 pounds of pork. Are his numbers based off of a caterer doling out measured amounts? If so, how much do you add to the total for self serve? At BBQ contests when we cook for a Friday night "friends and family" dinner, we calculate 1 pound per person as people show up hungry. Wouldn't this be a similar scenario for this dinner, people starving themselves all day waiting for the BBQ?
How much do you charge for your time and "chef expertise" for the job? How do you calculate the cost of cooking fuel? How do you calculate the cost of rub, injections, and sauce?
I apologize for the long post but I wanted to make sure I get the costs right if I want to continue accepting catering jobs in the future.
I used Capt. Ron's Meat Calculator to see if my guesstimate of 4 racks and 2 pork butts for 12 adults would add up. I guess I am way off in my thinking as his calculations came out to 3 racks and 2.25 pounds of pork. Are his numbers based off of a caterer doling out measured amounts? If so, how much do you add to the total for self serve? At BBQ contests when we cook for a Friday night "friends and family" dinner, we calculate 1 pound per person as people show up hungry. Wouldn't this be a similar scenario for this dinner, people starving themselves all day waiting for the BBQ?
How much do you charge for your time and "chef expertise" for the job? How do you calculate the cost of cooking fuel? How do you calculate the cost of rub, injections, and sauce?
I apologize for the long post but I wanted to make sure I get the costs right if I want to continue accepting catering jobs in the future.