So I've got my first catering job, cooking for my neighborhood July 4th party. 120 adults/80 kids. I put this excel doc together to help me figure it all out. Here are the details (step-by-step is on the spreadsheet)
1. Accounts for 3 different meats and two types of ppl (adults/kids)
2. You can allocate % of which meat each type of person will eat (kids won't eat lots of pork, but they will eat chicken)
3. Amount of meat per type of person (I checked with our banquet chef who told me he budgets 8oz of meat per adult).
4. Price per lb of each meat
5. Prices for the extras to include # of bags of charcoal, buns, etc
6. A place to put you profit or fee.
7. Lastly it calculates a per person price.
If there's a better mouse trap out there, I couldn't find it in SMF. Plz revise as necessary and repost any improvements.
Mike
1. Accounts for 3 different meats and two types of ppl (adults/kids)
2. You can allocate % of which meat each type of person will eat (kids won't eat lots of pork, but they will eat chicken)
3. Amount of meat per type of person (I checked with our banquet chef who told me he budgets 8oz of meat per adult).
4. Price per lb of each meat
5. Prices for the extras to include # of bags of charcoal, buns, etc
6. A place to put you profit or fee.
7. Lastly it calculates a per person price.
If there's a better mouse trap out there, I couldn't find it in SMF. Plz revise as necessary and repost any improvements.
Mike