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Thread Starter 

I am planning to do some small catering this year during the summer and football season. I am putting together my pricing model using the calculator put together by SoEzzy (that thing is a God send) and I have some nagging questions.

 

1. When doing whole hog pricing, do you all use a standard labor fee?

(My strategy is to have the pricing based on cost per pound + labor = cost of pig. For instance, the 70lb pig @ $1.99 per pound plus $300 for labor/setup equals $5.50 per pound as the price quote for the client.)

 

2. Does your whole hog pricing include just the hog or sides as well?

(The above price does not include sides but onsite smoking and display. More of a pig picking price.)