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Catering Calculator - Printable Version

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Catering Calculator - LH1440 - 04-09-2013 01:51 AM

Is there a catering calculator out there to help with costing the event out? I thought I saw one, but cant find it now.


RE: Catering Calculator - T - 04-09-2013 05:32 AM

Cris is the one you need to contact on that one.


RE: Catering Calculator - SoEzzy - 04-09-2013 07:38 AM

http://www.thesmokering.com/forum/viewtopic.php?t=6531


RE: Catering Calculator - Phred - 10-03-2013 09:22 AM

A friend of mine that I work with asked me to prepare some chicken wings and a brisket for a U. of U. tailgating party. From the catering calculator I understand I should cook 4 wings per person and 6 oz. of brisket. That sound about right? There will also be side dishes at the party that others are bringing.

Thanks,

Phred


RE: Catering Calculator - SoEzzy - 10-03-2013 09:43 AM

4 wings and 6 oz is a good portion, if you are tailgating with a squad of Marines or construction workers you might add another couple of wings, and if it's a congregation of Church Mice, you might reduce them to 2 wings per mouse! Wink


RE: Catering Calculator - Phred - 10-03-2013 02:36 PM

Thanks Chris


RE: Catering Calculator - T - 10-03-2013 03:49 PM

Question, punch or beer?


RE: Catering Calculator - Larry Jacobs - 10-03-2013 09:02 PM

(04-09-2013 01:51 AM)LH1440 Wrote:  Is there a catering calculator out there to help with costing the event out? I thought I saw one, but cant find it now.

Here's an easy one. It applies to scout dinners, your best buddies wedding or total strangers:

1) Count the number of paying guests
2) Multiply that by the amount you are charging per person.
3) Divide that by 3.
4) Take that much money to the store in cash and spend every penny but not one penny more.


Catering Calculator - TheDesertMagnolia - 10-09-2013 03:26 PM

I'd like to make a little twist on Larry's calculations.
1. How many paying customers?
2. Buy food based on # of customers. How much for all the food?
3. Triple that cost - that how much you should be charging. That way you don't lose money on the event or short the customer on quality.