This was posted by Elizabeth of Boss Hawgs Restaurant and Catering in Topeka,KS.

Elizabeth and Hank have been very successful on the comp circuit and their restaurants.

They have always shared graciously with the BBQ community.

This was originally posted to Ray basso's forum.

Hope some find it useful.

Tom-Fl

Posted by Elizabeth on September 18, 1997 at 16:48:55:

In Reply to: Catering question posted by Shake on September 18, 1997 at 12:45:19:

Hi Shake, I've fed groups of 100-300 for a couple of years. Been doing it for money for a year now. Figure on 1/2 cup of beans and 1/2 cup of your second side per person. If you're doing 3 sides, figure on 1/3 cup per person per side. In other words, a total of 1 cup per person of sides. Figure one gallon of bbq sauce per hundred people. On meat, figure 3 oz. and one bun per person for a light meal, 4 oz. and 1 1/2 buns per person for a regular meal, 5 oz. and 2 buns per person for a heavy meal. If you're feeding just ribs for the meat, figure 1/3 to 1/2 slab per person (that's for REALLY meaty ribs, like a top quality 1.75-2.0 lb. babyback, more if you're using a less meaty rib). If it's ribs in combo with other meats, figure 1/4 slab per person and 3 oz. sliced meats and one bun per person. The size of the plates you use will definitely affect how much people will eat. We use a 7 1/2 inch plate for light meals, a 9 inch plate for medium meals, and a 10 1/4 inch plate for heavy meals. Put your side dishes at the beginning of the buffet line, your buns and sliced meats in the middle. Put your ribs at the end of the buffet line. This keeps those retired football player types from coming through the line and taking a whole slab of ribs which would cause you to run out before everyone gets a chance to eat. We have our servers say "Brisket ma'am?" and "Baked Beans sir?" to make sure we don't load up someone with something they don't like. With ribs we say "Do you care for ribs?" Depending on the enthusiasm expressed for ribs, we will put 1 or 2 on the plate. If they are wildly enthusiastic about ribs, we put 3 on their plate. We always say "come back for more, there's plenty!" To figure out how much to charge, take your raw food costs and multiply by 4. That will cover your labor, your overhead, your utilities, your wood, your charcoal, your insurance, soap for the dishes, etc., and leave you with a 10-18% profit margin, depending on how carefully you manage your labor force and your other resources. Best advice for feeding the public is to never ever reduce the quality of your product. Let some other guy try to be the cheapest caterer in town: your reputation should be for the best food. I believe all of us who make honest traditional REAL barbeque cooked over wood/charcoal have a duty to be barbeque evangelists and spread the word about what barbeque SHOULD taste like. I hope it changes consumer expectations so that fake barbeque goes the way of the Edsel. But don't kill yourself trying to do competition level barbeque in volume either...it isn't possible. Just make it delicious and wonderful and know the limitations of volume Q. And have fun with it...if you're not enjoying yourself it's not worth doing.

Tom,
Thanks. A great summary. I sure wish you were going to Callahan.
Peggy

Yep.

Have fun at Callahan and remind Ocala Bill to take some pix for us.

Tryon and the mountains are calling.

Tom,
Have a good time up there. Will Bill and Nina be at Callahan? I sure will be glad to see them!
That was a very nice post about catering.
Thank you, so much.
Peggy
P.S. Remember, when you walk around the mountains, you have to alternate the direction around, otherwise you'll get one leg shorter than the other!

Bill told me, on Sunday,that they would be at Callahan.

About that walking the mountain thing.

We're originally Ky hillbillies ,so we got that worked out.

Tom, I bet you go up and down the mountain clockwise working your way slowly around. You have a good time! Tell Barbara hello for me.
Peggy

great post, tom. i am sending a copy to my wife, the cater- boss at our place. are yall driving>>>
stop by, its been over 2 years since your last visit..... lots of changes...