British BBQ Society Forums

I know there must be a post on here somewhere?
But, this is a question to members who cater to the public.
How do you judge kilos to portions?
Grams per serving etc?
For the past 2 months I have been getting flavour profiles right, I have given away more BBQ than you can shake a stick at!
I am erring on the over generous at the moment and would love some feedback!!!!
Want my customers to have a fair deal, I have a ballpark figure already, but would love some advice from those of you who have done it.
Sorry forgot to say Pulled Pork/ Brisket.
Cheers
Si

Normally, i give around 1/4lb per person.

I agree, I allow 1/4lb of meat per head

1/4 lb is 113g. It is an ok portion, but nothing to write home about. Have you considered portion size as a USP?

I haven't done catering/vending per se but I have cooked for a number of biggish parties of 100+. I've normally worked on a portion a little bit smaller than 1/4lb (we did a trial run where we bought some baps, cooked a butt and then measured everything from uncooked weight to cooked yield to portion size). There were other things for people to munch on which did have a bearing on the portion size.

I'd disagree with Aris I think that 1/4lb is a generous portion size. Appreciate that there are some big eaters out there but equally there are plenty of people who would be happy with a portion of that size. I think if you go above this then you are going to start driving not only your costs up but the cost to the customer. Whilst a hungry bloke maybe happy to pay a little extra for more meat someone buying lunch for say a family probably doesn't want everything supersized.

I agree with Robin, 1/4lb is a fair portion, depending on the price of course Whilst I know the idea isn't to rip off his friends and customers I think Si would like to end up with more in his "purse" than he set out with. If the quality is good, and I've heard that it is, then 1/4lb at a reasonable price should be okay. I didn't measure it but I think that's about the portion size that Toby worked to at Brands (or thereabouts).

And what is a reasonable price?

I think that depends on where you are doing the selling

Lets say, for examples sake a street vendor outside of London & not at a captive audience venue


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I'd pay £3-3.50 for a nice sized pulled pork roll, I did a 10lb pork shoulder and we counted the rolls, roughly 30-35 rolls but some of them was big rolls, I have some big friends, rugby player and weight lifter plus me getting chunky on pulled pork

£105-£122 minus your fuel, pork, rolls, sauces and time but if you can add another shoulder to that cook and some ribs then that's a nice amount of money if you can sell it all.
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