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Old 08-15-2013, 11:06 AM   #1
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calculating food requirments

how much food would you cook for an event that averages 1500 people? Just butts and brisket for the meat and there are other (non BBQ) food vendors.
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Old 08-15-2013, 02:09 PM   #2
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BW or one of the other experts will have to weigh in on your question, but welcome to The Forum!
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Old 08-15-2013, 04:04 PM   #3
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Mr Paddy Q,
A fellow would need much more info to get you a good answer on your question...but maybe I will try...

!500 folks thru the gate= maybe 40% or 600 folks might eat depending on the event.

Assume 9 other venders might mean that your booth might get 10% or 60 folks.

Ok, we now must cook for 60 people. With butts and brisket only, your food will probably be priced higher than the other booths. So I would figure out of the 60 folks that visit your booth, about 20 of them would only purchase something like a coke and maybe some chips.

For the remaining 40 people, you would need about 5 oz of finished meat for each person. That would total about 200 oz of finished meat or 12.5 pounds.

I would start with 13 pounds of pork butt which will give you 6.5 pounds of finished meat or about 21 sandwiches.

The brisket would be the same at 6.5 pounds of finished meat or 21 sandwiches.

Your total meat would be about 13 pounds of pork butt and 13 pounds of brisket.
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Old 08-15-2013, 09:58 PM   #4
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It depends on how you will serve/sell your food. 1500 is a lot of people, and with other vendors there too who knows? I would usually count on a half pound of meat and a quarter pound of each side for each guest, better to have too much..
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Old 08-16-2013, 10:42 AM   #5
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Think a little more info on the scenario would be helpful. According to my vending guru the best strategy is to offer a wide range of products..if thats allowable under the constraints you might be facing of course. His strategy is if the customers dont want bbq..you might can sell them a funnel cake or a cotton candy or a bottle of piddle water..french fries etc. He had a fancy vending trailer and worked 1st Monday Trades Day in Canton, TX which is a whopper of an event. For bbq sandwiches he packed his brisket bagged up in two pound increments which could be kept frozen until needed..thawed and reheated on a flat griddle in the trailer with a little club soda added to keep it moist. He said the smell of the heavy smoked meat warming up on the griddle was a big drawing point. Unused bags of sliced/pulled meat went back in the freezer to be served again another day. The vendors who were more specialized..such as the corn roasting crowd..tended not to make as much money. Normal amount of meat for a sandwich..and/or the sides is 4 oz..or half a cup for stuff like coleslaw..tater salad etc. Did learn from the catering guru..different guy.. if you have both those sides..the tater salad will get hit twice as hard as the slaw..so you would need 2 oz of that if you have both. Have learned the hard way most folks like tweaked up Bushes beans more than some kind of exotic version of home cooked pintos. What would it take to get rights for the Turkey Leg concession? Those are money makers for not much manuel labor. Keeps us posted.
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Old 08-22-2013, 11:58 AM   #6
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I just got done doing an event for like 50 people, only about 30 showed and we went through 6 racks of ribs and 2 pork shoulders. and lots of sides.
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Old 08-22-2013, 01:02 PM   #7
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Dang you had some eager eaters.
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Old 08-22-2013, 08:02 PM   #8
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yeah tell me about it!
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Old 08-23-2013, 08:19 PM   #9
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Well let see...thinking 6 racks of ribs should feed twelve folks..when served as the main course..and the butts should handle 20 more. Sounds like you came pretty close to right. Did you ration out the meat or let them try help selfy?
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Old 08-24-2013, 01:46 PM   #10
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Ration, in my family LOL good luck with that brother.
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