Pork shoulders are IMHO the biggest bang for the smoker's buck. Cheaper, high weight per cooking surface area, almost EVERYONE loves it, great on buns, and super easy to smoke/dial in which means consistent.
Nice series of vids. I usually factor 25 guest per 1/2 pan of sides except for Mac & Cheese for that I do 15 per 1/2 pan. I keep my sides simple Southwest corn, Green Beans, BBQ Baked Beans, Potato Salad, and Smoked Mac and Cheese.
These videos are a goldmine of knowledge. Cant thank you enough. My first event ever is Aug 18 and my customer wants half chickens and spare ribs. I have no clue how to price the chicken lol
MAKING SIDES ARE EASY AND GOOD MONEY NOT TO PASS UP... JUST DO A FEW...BUT HAVE SOMETHING AND DESSERTS ARE EASY ARE GIVE YOU A ROUND OUT CATERING GIG.. LOVE YOUR VIDEOS.. BIGNAWDS BBQ... NOLA..
The problem with doing sides is I am a one man operation and doing something else will take away from my product. Not that I can't or will never... I just know I'm already skating on thin ice.
Great info for sure. I had some neighbors that were on me to make them Mac N Cheese, and I told them the same thing as what you said. Its hard to make it for people the way they expect it to be made. You could throw in a half pan for "free" on a few of your larger catering jobs..just so people could "test" it, maybe they love it and you charge them the next time. "Help me make my food better" kind of deal. Thanks for taking the time to put these videos out, its been pretty warm these last few days with more heat coming, so stay cool and keep that smoke rolling. (I'm aware that those two things are all but impossible to do at the same time, but still..)
Great video! I'm with you on sides. I'm currently having a baker/cook friend that caters, helping me with sides. Can't go wrong with baked beans, rolls, chips, green beans, or corn.
Great video as always and I do love the series even though some of the stuff I already know it’s good to hear it that I’m either right or wrong on it and I’m sure it’s helping a lot of folks out
Thanks again for continuing to watch even though you as you said know some of these things. I too also like talking about some of these things cause it seems you guys let me know if I am off my rocker or confirm that I have decent practices and methods. That was my aim with these to help others out.
That was kinda the point behind these videos and this series. I've talked about almost all of these things here and there but having them all in one place should make it easy to find and get the information quickly.
Great video bud. I subbed to your channel. Great content. There is a restaurant depot in my town. Not sure if there a chain, but are you in the Lehigh Valley pa?
Thank you for getting back to me so quickly! I will definitely hit up the restaurant depot. Good luck with all your bbq catering gigs. Take care and stay safe. PA
Hey Great video! I'm catering (my first time) a bbq dinner for 50 people. The client wants 3 quotes: 1) brisket, chicken sausage, 2) chicken , brisket and 3) chicken and ribs. Each will have 3 sides (throwing in mac & cheese for free). After factoring in cost of food, labor, etc., how much above that you charge to cater the event? 30, 35%? I'm curious to know your recommendation. Thanks!
So I understand that this is/will be your first event but red flag... giving things away. I don't advise that. Because some people will take advantage and EXPECT things like that. So I can't tell you exactly what you can and should charge I can just kinda give you a little guidance. So, my rule is to usually charge 3x what the food costs but in the case of brisket and pork shoulder there is loss when cooking so it isn't a direct raw to cooked weight comparison. That being said you WILL need to charge for that loss too. So for a quick example brisket is $5 per pound right now. meaning you should be charging $15 but you have a 50% loss when you cook brisket so that brisket is actually costing you $10 per pound, meaning you should be charging $30 per pound. Now $30 per pound for brisket is a LOT and most folks won't be willing to pay that so I am charging $25ish right now. I am not making exactly 3x but I am making something. You will have to figure your costs and adjust your pricing accordingly. Hope that helps some, pricing is ALWAYS the hard part. Get a few events under your belt and adjust your pricing as you get more comfortable with things. Good Luck!
Waste needs to be figured in as well. I figure 4 oz per portion on sides. If it's buffet style I use small spoons, but I prefer serving portions. I seen people waste food big time at all you can eat buffets. Especially crab legs. People will go up and take nothing but crab lets and eat nothing else. Same with roast beef slices. I notice what other folks are doing when I eat out. It gives you an idea of what to expect when you catering. I never feel bad if something runs out because I know that folks will be greedy if given the choice. Managing a restaurant can be really stressful and I feel for those people big time.
Very informative video. I kinda wing it at family gatherings and always have food left over. I'd rather have an overage rather than not have enough. Your formula seems logical and will be given some thought in the future to see where I land at the end of the event or gathering. As far as sides,I have run out but at the same time the folks were pleased and full...lol from what they ate...was no big deal. Again....thanks for sharing and if I can think of any other questions I may have I will sure have them ready for you. Later Dash. Peace bro!
Great info. Huge question, at the beginning, when you were estimating the 32.5LBS of meat for 50 people, is this 32.5 LBS of raw protein or is this considering the 50% loss after cooking? Which would mean 65 LBS of meat for 50 people.
That 32.5 is cooked weight and not all proteins have the same amount of loss of 50% Brisket and pork are high and close to that 50% where chicken is more like 65-70% yield.
Good job Dash. Thanks for sharing. Do you use the factor of three for the price of sides? After you had calculated the 10 x 10 x 10 pounds, I wish you would have closed the topic by stating what you said about Buy versus yield weight, so it was all together up front. Since meat is the big draw.
Funny you mention the close about the yield... I filmed this one twice and after the first time I realized I didn't mention yield at all. I wanted to have it all together but as I was filming I thought to bring it up and I also almost separated it into it's own video. As far as the sides I have a slightly higher profit margin on those. I took the price of the sides averaged them all out and then put a price per pound that wasn't too crazy and applied it to all the sides just to make it easy for me to remember.
I've never seen 1/4 pans... never looked for them either though to be fair. I've seen 1/3rd pans. I try and test things on my family, then I'm killing two birds with one stone testing something new and feeding them. The hot sides I offer string beans and baked beans are a solid hot offering. Reason I don't push them more is because I'll need to make sure I would have a prep area to get them warmed. Traveling with Hot liquids isn't something I'd really want to do often.
Great vid and info...agree with the Mac n cheese I don't do it either. Cant go wrong with a green salad option (very inexpensive). Do you offer pickles and onions? I used to not but alot of restaurants out here like Rudys for example offer a "free" condiment bar with pickles,onion, jalepenos so alot of ppl come to expect that. Sometimes I thtow it in for "free" sometimes I don't.
Glad to see I am not crazy... Some folks take Mac and cheese WAY to seriously. I try to limit the extra things I need when catering. If I bring a salad I'll need a dressing, then I'll have to figure out different types of dressings... and so on and so forth. Nah, no pickles or onions and I rarely bring anything for "free". Up here no one really does much with pickles and onions like there in TX.
I’m doing pulled pork and boneless skinless chicken thighs with garlic mash potatoes Mac n cheese and corn bread for 65 ppl. If my calculations is correct that adds up to about 42 lb of meat in total right?
65/2 = 32.5, 32.5 x 1.25 = 40.6 would be about what you need, Keep in mind that that is the COOKED weight you will need to account for the weight loss from cooking.
@@SDSBBQs how many trays of mac and cheese and also trays of mash potato’s would you prepare for that size party? I was thinking 3 large trays of the mac and 2 large trays of the mash.
Unfortunately I don't have food laying around to be able to do that. Also I usually setup more of a buffet line so it typically is guests of the host/coordinator who are serving themselves. When I do stay onsite for an event I try to answer any questions a guest may have as well as make sure the food is back filled and nothing goes empty, if I can help it.
It's hard to say... i have had events where there were more vegetarians/vegans and they ate more than I thought. I'd say 1 full pan should hopefully be enough but maybe try and have a little bit extra.
SDSBBQ yeah I hear you. I’m just trying to figure out about how many I need for 250. I can’t find anything that even gets me in the ballpark at least. For beans also.
