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Old 02-13-2007, 03:42 AM   #1
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BBQ catering planner!

I have created a catering planner for bbq food items, that you can download for free or you can open with Internet Explorer directly.

It is available either as an Excel file (.xls) or as a Zip file (.zip) you can download either, (by clicking the links in blue), and use them on your own computer for free!

You can change anything in the cells with the green backgrounds: -

The number of guests.
The number of meats.
The number of servings per lb.
The number of sides.
The servings of sides per lb.
The local sales tax %.

You can then input: -

The real costs / lb to buy the meat, etc.
The cost you want to charge your clients / lb of meat.

You can also input: -

The number of ribs / portion.
The weight of steaks / portion.

All the green background cells are available for your customization.

The Yields, in the cells with gray backgrounds can also be adjusted *, but the figures that are in these cells have been carefully considered, and work well as an average yield for each item covered. * If you adjust them please make sure that the figure is expressed as a "%", and make sure that there is a "%" in the cell or the calculations will not work out as they are designed to!

If you have details you think should be added, (or questions you need answering), you can email me directly from the .xls, just click the link that says Email Me.

Follow the links above or the one in my signature, (go onto the forum, then to Miscellaneous, then onto the thread about the Catering Planner), please use it for free and if you like it or even dislike it, let me know what you think!
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Old 02-13-2007, 06:11 AM   #2
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Sweet! Thanks, I'll download it when I get home.
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Old 02-13-2007, 07:07 AM   #3
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Works great. Thanks.
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Old 02-13-2007, 07:54 AM   #4
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For me the yield on chopped pork is higher as I tend to remove less fat and connective tissue than when pulling, my pulled pork has little in the way of either fat or connective tissue, and is meat and bark only,(with some fat because I am always a little looser with my pulling or a little tighter on time to do the job than I want to admit). On chopped pork I don't take it down quite as clean, there is some fat and connective tissue still in the meat when I start to chop, so it will yield the extra ten percent by weight.

Some folks say they only get 50% by weight with pulled pork, they must pull it even "cleaner" than I do, that is why you can customize the yields to suit your own methods, (and experiences), just remember to leave the % on those figures or the math won’t work correctly!
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Old 02-13-2007, 08:17 AM   #5
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I agree...when chopping, I leave a good bit of fat in there
to keep the meat moist....it drys out quickly when chopped.
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Old 02-13-2007, 09:21 AM   #6
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Very well thought out process, and professionly presented.. Nice job

I have a question on the rib part though .... per pound vs, per piece, and yield.. My initial thinking is that a rack is a rack... and a piece is a piece, no matter how much it wieghs... not sold as a poundage item...so the percentage would always be 100% yield... Maybe I'm not looking at it the right way.. I'll get back to you.. just wanted to thank you very much for taking the time to do that.. Great job..
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Old 02-13-2007, 09:49 AM   #7
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Quote:
Originally Posted by Bobberqer
Very well thought out process, and professionly presented.. Nice job

I have a question on the rib part though .... per pound vs, per piece, and yield.. My initial thinking is that a rack is a rack... and a piece is a piece, no matter how much it wieghs... not sold as a poundage item...so the percentage would always be 100% yield... Maybe I'm not looking at it the right way.. I'll get back to you.. just wanted to thank you very much for taking the time to do that.. Great job..
Thanks for pointing that one out, check it out again, I think I have it sorted now, I had that one recalculated, but I had posted the old version by mistake.

Now as the number of ribs goes up the number of portions goes down / rack of ribs, the rib calculator is based on portioning Spare Ribs at 3.5 lbs / rack, 12 ribs to the rack, so if you portion as 2 ribs there will be 6 servings / rack and they will average upto 7.93 Oz / serving, (cooked weight). If you went with 6 ribs / serving you get 2 servings / rack and 23.80 Oz / serving (cooked weight).
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Old 02-14-2007, 11:47 AM   #8
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just a note on turkeys, and the shrinkage... According to Cooks Illustrated, unbrined Turkey loses 28% of weight... Brined Turkey, only 18%.. can add up if you're doing a sizable catering job..
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Old 02-14-2007, 04:42 PM   #9
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Quote:
Originally Posted by Bobberqer
just a note on turkeys, and the shrinkage... According to Cooks Illustrated, unbrined Turkey loses 28% of weight... Brined Turkey, only 18%.. can add up if you're doing a sizable catering job..
Don't forget that brining is therefore good for the profit margin, not just because you don't shrink them as much, but you added water at almost no cost and get to charge turkey prices for it!
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Old 02-25-2007, 11:16 PM   #10
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Up dated version with better explanations and comments on the important boxes, greater detail to help understand what is going on all round. For those who are interested, go download the new and improved version.
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