Question for the group

[jfbincypress]

A local restaurant wants me to plan a special event, and cook some of the food for the event. Looking at brining and spatchcocking 20 chickens (they will grill these), and smoking 6 pork shoulders on the smokey mountain.

Any thoughts on what I should charge for this service?

Joe


Sent from my iPhone using Tapatalk

[LiquidOcelot]

Are they purchacing all meat, and fuel?

Sent from my SAMSUNG-SM-G928A using Weber Kettle Club mobile app

[Hell Fire Grill]

All expenses X3.

[Heyjude]

If this is not your line of work, just charge them the cost of materials and an hourly rate.
Be sure to include all your travel, set up and prep time.
Of course if its too expensive, they may never ask you again.
Don't be afraid to ask for whats fair.
They are in the business and know what things cost.
Hopefully they aren't just looking for cheap labor.
Good luck and Enjoy!

[Big Dawg]

Yeah, if this is something that's kind of a one-off, I would go materials (incl. fuel) + time.

How are you going brine 20 yardbirds at the same time? 





BD

[Larry The BBQ Guy]

Whenever I run into a request for cooking for allot of people, I think it's totally fair to make a list of questions, sit the owners down and ask them all. You can learn allot about them, and how it is to work with them by the way they respond. If they are impatient or dismissive, you can get a hint of how they will be when you are working for them. I would not price the job until after your discussion. If they are hard to work with, it may not be worth it at any price. If they are cool, quote your expenses plus what you think is fair with the hopes that they will call you back next time.

[jfbincypress]

Sorry for the delay, busy weekend.

They will be buying all the meat and fuel. I'll be doing the labor and planning.

I'll probably have to supply some of the spices for the tub, since Costa Rica isn't a haven for even average spices we take for granted in 1st world areas.

The difficulty I was having is that the smoker will do 90% of the work, but I was thinking in the $200 range.

He will be able to charge $12-15/plate, and I'm estimating cost per plate in the $4/plate range. Looking at feeding 100 guests (on the conservative side), I see $800 in plate profits...I don't see my cut of 25% being out of line.

Am I on the right track? Or way out of line??


Sent from my iPhone using Tapatalk

[Fire Starter]

If it's going to be a regular thing I'd would do labour for nothing and just cover costs, make it up in the next event get ya foot in door . Any way you go sound like a grate opportunity..

Good luck post pics




Sent from my iPad using Weber Kettle Club