Uncle Bubba
Executive Chef
I have my first paying catering gig in a few weeks. A graduation party for my wife's godson with 250 people. Here's the menu:
Pulled pork
Chicken legs and thighs
Penne pasta w/meatballs
Parsley potatoes
Cold Pasta salad
Tossed salad
Baked beans
Buns and Italian bread w/butter
I am not supplying any beverage or place settings or dessert. Place has a kitchen with commercial stove so pasta will be easy and so will keeping things warm. I am going to charge them $12/person. Oh, pasta for the pasta salad was bought by them. All food to be served inside. I am figuring about 70 lbs of pulled pork so 140-150 lbs raw butts, 1 piece of chicken each, 4 oz pasta w/2 meatballs per person and about 4 oz for the remainder of the sides. Does all this seem about right, except for the price which is a little low but it is my wife's best friend and she is giving me this job to get started. Advice??? I am figuring on getting "legal" with the profits meaning getting a legal sink setup complete w/hot water and gray tank.
Pulled pork
Chicken legs and thighs
Penne pasta w/meatballs
Parsley potatoes
Cold Pasta salad
Tossed salad
Baked beans
Buns and Italian bread w/butter
I am not supplying any beverage or place settings or dessert. Place has a kitchen with commercial stove so pasta will be easy and so will keeping things warm. I am going to charge them $12/person. Oh, pasta for the pasta salad was bought by them. All food to be served inside. I am figuring about 70 lbs of pulled pork so 140-150 lbs raw butts, 1 piece of chicken each, 4 oz pasta w/2 meatballs per person and about 4 oz for the remainder of the sides. Does all this seem about right, except for the price which is a little low but it is my wife's best friend and she is giving me this job to get started. Advice??? I am figuring on getting "legal" with the profits meaning getting a legal sink setup complete w/hot water and gray tank.