We went to a wedding Saturday. It was catered by a local "Rib Shack" They charged $9.00 a head and supplied a buffet with ribs, pulled pork, chicken, garden and potato salad, rolls and beans. It appeared to be a all you could eat as opposed to a one trip down the food line.
There were 100 people there. By my way of thinking that's $900 gross.could there be any profit there? Doesn't seems like much after paying the help, food cost, prep time and table settings?

Nine bucks a head....I couldn't make any money like that.
May have been a friend of a friend type of deal......

Bill, what was the quality of the que?

John

bill,
i think kinsman hit it on the head. sure sounds like a friend of a friend deal.
only other way money could be made is if the wedding party provided the food and the cook provided equipment and labor only
jack

$9.00? Not for that spread. Weekends are to valueable to me.

Maybe the pulled pork OR the chicken and 250-300 minimum guests for $9. Plus 15% tip, tax and beverage.

"They must know what their job is worth" is a saying I heard some time ago, and is worth remembering.

Good topic, Bill!

Roger

They were just walk in's to the rib shack. Apparently this is a regular price there. John, this is the rib shack on FT harrison and East bay drive.
Anyway, they supplied the food, plates, plastic. The wedding party supplied the drinks.
The chicken was ok, pulled pork was dry, ribs were good as were the beans and salads.
I know they took a bunch of food away with them.

That is who I thought it might be. I know they have taken over the small place on West Bay in Downtown Largo and I thought they taking over the old Fleming's location on Gulf to Bay also but all the signs have been taken down of such. Maybe they got too agressive in their expansion.

I stopped in at the FT Harrison location one day and got some ribs to take and have lunch with one of my clients. All I can say is that my belches tasted like wood all afternoon. Not a fun thing.

I also see them in Sam's all the time picking up their supplies there.

John

Maybe they are just trying to get their name out. It sounds like they are trying things out, too.
John, I hope your belches got better. Better a wood belch than a propane one!
Best of luck to them!
It sounds like they are just starting out and wanting not to charge too much to me.
Peggy

I had heard they were opening the one on gulf to bay too.
They have been in business for a couple years so I would think they have a set price.
I do know that they get around $20 for a slab of ribs to walk ups. Burp

So, do you think it was too much smoke? Or do you think you guys got propane burps? Both of you are burping, now!
Peggy

It's smoke, And I like smoke! They have a massive woodburning trailer.

There has been 3 differnt Q joints in the East bay building. Each time one goes under I mull over opening up there. It's about 1.5 miles from my house and less to my office. The first one was too early in the bay drive expansion, second one was working on a shoe string but had good Q. This guy I dunno....... Maybe the 4th times a charm....

bill,
before you take the plunge pick up a copy of "kitchen confidential" by anthony bourdain at your local barnes and nobles. it is without a doubt the best book on the real story of resturants. see the part about the smell of death before you jump on this one
jack
ps. everything he describes in this book i have seen wiff me own lil eyes

Jack,

Seems like we have the same reading list too. Bourdain's book made me laugh out loud in some places. I think we worked with some of the same people.

You should check out "Staff Meals from Chanterelle" by David Waltuck. It's a cook book, but it brought back a lot of memories too, plus the recipes were great.

I've got a whole new spin on this, I figure I will stay in the back smoking and counting my great $$$ while my scantily clad wait staff and line cooks take care of the business