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Catering Calculator
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LH1440 Offline
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Post: #1
Catering Calculator
Is there a catering calculator out there to help with costing the event out? I thought I saw one, but cant find it now.

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04-09-2013 01:51 AM
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T Offline
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RE: Catering Calculator
Cris is the one you need to contact on that one.

keep it low-n-slow " T "

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(This post was last modified: 04-09-2013 05:33 AM by T.)
04-09-2013 05:32 AM
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SoEzzy Offline
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RE: Catering Calculator

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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04-09-2013 07:38 AM
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Phred Offline
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Post: #4
RE: Catering Calculator
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
(This post was last modified: 10-03-2013 09:23 AM by Phred.)
10-03-2013 09:22 AM
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SoEzzy Offline
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RE: Catering Calculator
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

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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10-03-2013 09:43 AM
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Phred Offline
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RE: Catering Calculator
Thanks Chris
10-03-2013 02:36 PM
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T Offline
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RE: Catering Calculator
Question, punch or beer?

keep it low-n-slow " T "

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10-03-2013 03:49 PM
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Larry Jacobs Offline
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Post: #8
RE: Catering Calculator
(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.

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10-03-2013 09:02 PM
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TheDesertMagnolia Offline
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Post: #9
Catering Calculator
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.

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10-09-2013 03:26 PM
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