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When your alligator mouth overloads your tadpole behind
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SoEzzy
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PostPosted: Mon Mar 31 08 12:19 am    Post subject: Reply with quote

marvsbbq wrote:
Wow!! Did I read your post correctly that you have to feed 4K guests during the LUNCH HOUR??? If so, I think Soezzy can chime in here with a break down of how many serving lines you would need.

The GOOD thing is if it is during the lunch hour, they won't eat you out of house and home (coming back multiple times) so you COULD set it up as selfserve so they can get to both sides of the tables.


Lets look at the Math.

4,000 people in 40 minutes, (leaving the last a 20 minute eating time), is 100 people / minute or 10 / 6 seconds.

Most food lines I've been in take 20 - 30 seconds / person minimum which would mean you'd need 50 lines to keep up with them.

So with 50 lines you'd be able to do 1,000 / 10 minutes and could get the 4,000 done in just 40 minutes.

If you have every four lines served by a soda fountain, then the fountain will need to cater 320 guests/ fountain go with 13 instead of 12.

With a server on each table, (just serving, carve somewhere else), and runners to refill every 5 lines, you'll need 60 crew for serving food, 13 servers working with the drinks, and 20 cooks and carvers, 6 supervisors, (5 for food 1 for drinks), gives a total crew of 99... or 100 if you include yourself.
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Utah Jake
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PostPosted: Mon Mar 31 08 12:52 am    Post subject: Reply with quote

Go with link sausage as one meat. Most the work done there and you can really pile them in a smoker in great number. Brisket the other. Ain't no way I'm trying to shred that much Boston butt and still have ams left. Unless you're in Oklahoma, go with flats. Go with big cans of Bushes beans from Costco or Sams warmed in cheap turkey cookers. The rest is just unload from the truck and distribute.
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marvsbbq
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PostPosted: Mon Mar 31 08 1:36 am    Post subject: Reply with quote

Ok, now if we take Soezzy's numbers for the hired help, let's add up the costs for those and then the estimated food costs..

Let's take the hired help first....

20 cooks @ $15.00 per hour for 10 hours (using flat briskets) This would include setup, cooking, serving and tear down.....$3,000.00

73 "other" staff @ $10.00 per hour with 4 hr min..$2,950.00

7 supervisors @ $20.00 per hour for 10 hrs.........$1,400.00

So we have a total of.........................................$7,350.00 For staff.

Now supplies......

1500 lbs of brisket flats @ $2.50 per lb................$3,750.00
1000 lbs of sausages @ $1.29 per lb....................$1,019.29
1000 lbs of potato salad @ $.99 per lb....................$770.00
160 #10 cans of beans @ $2.29 per can.................$366.40
1000 lbs of ice @ $.14 per lb.................................$140.00
Soda fountain @ $.11 for 12 oz drink incl cup......... $440.00
Plates, plastic ware, napkins @ $.10 per person......$400.00

Rentals (tables, chairs, tents)..............................$2,000.00

This "estimate" gives you a total COST of ..........$(16,235.69)
Event pays.......................................................$40,000.00

Gives you a NET of...........................................$23,764.31

even if your costs increased another....................$(3,764.31)

You would STILL net..........................................$20,000.00 or 50%

One way to save time & costs is have everything you can delivered to the site that you possibility can.

Disclaimer These figures are ESTIMATES only based on what I believe to be current pricing for my area.
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JimmieOhio
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PostPosted: Mon Mar 31 08 2:07 am    Post subject: Reply with quote

Forgive me if I missed something...

Why do you need to feed ALL 4,000 people in as SHORT a duration as possible? Even buffet weddings have calls to the line by table number. Does a shotgun go off at this even announcing that "Dinner is served!"?

I would check with the client to see if going through a fewer number of serving lines based on perhaps first letter of last name, or stagger servings by a half hour and post the schedule so people can eat WHEN THEY WANT. There has GOT TO BE a more organized way.

This will insure you serve the best product the best way. (And keep you sane along the way.) Good luck in any case!
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marvsbbq
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PostPosted: Mon Mar 31 08 2:23 am    Post subject: Reply with quote

I agree 100% to serve that many guests in one hour is.....unheard of in most situations.

To have a staggard serving time would help tremendously. But he did state that he needed to feed all 4K guests in one hour.
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BBQMAN
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PostPosted: Mon Mar 31 08 4:55 am    Post subject: Reply with quote

Marv, you left out cost's for rental (cooking) equipment, refrigeration, and other incidentals.................

Brisket is also about $4.00 a pound here (been awhile since I bought any). Might get a break on a large purchase.

I would believe at least two drinks per guest would also be in order.
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marvsbbq
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PostPosted: Mon Mar 31 08 5:39 am    Post subject: Reply with quote

BBQMAN wrote:
Marv, you left out cost's for rental (cooking) equipment, refrigeration, and other incidentals.................

Brisket is also about $4.00 a pound here (been awhile since I bought any). Might get a break on a large purchase.

I would believe at least two drinks per guest would also be in order.


Yea, I am sure I forgot something but like I said..."even if your costs increased another"....................$(3,764.31) , He is still looking at a good $20K profit.

I also stated my disclaimer "These figures are ESTIMATES only based on what I believe to be current pricing for my area".

BTW, Brisket flats here (at Costco, choice grade) are (as of last Friday) $2.49 per lb.

With Randy being in Texas, where beef is king, I would think he could get them for less that $2.49 lb.

But I also don't belive it would take 20 cooks/smoker to pull this off, (I think not more than 10) but it gives him a place to start crunching the numbers from.

The way I would do it is decide on what profit I would want to realize from the event, run the numbers and see if it is even possible.

What you DON'T want to do is say "SURE I'll do it" and then try to find a way to make it happen no matter what the end costs/profit is going to be.
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kingconsulting
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PostPosted: Mon Mar 31 08 5:42 am    Post subject: Reply with quote

Myself would want to figure on how I can do all that on $20k. $20k profit would be nice for that deal.
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SoEzzy
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PostPosted: Mon Mar 31 08 5:53 am    Post subject: Reply with quote

Just to explain the 20 cooks / carvers, I too don't think it will take 20 cooks to cook it all, but in order to carve it all in a smaller time window, I was increasing it to get the carving covered with enough bodies, so the meat was being dealt with efficiently.
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sseige
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PostPosted: Mon Mar 31 08 7:11 am    Post subject: Reply with quote

Sounds like you need to sub two friends of mine from Texas that have the cooking power to pull that one off, pm me if you want their names and good luck.
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StarsandStripes
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PostPosted: Mon Mar 31 08 7:17 am    Post subject: Reply with quote

A few notes: This is a company day. I'll have longer than 60 minutes to feed everyone.

Adolpho, help is an understatement. I will definitely keep you in mind. My plan is to hit up the BBQ cook-off here in a couple of weeks and find a platoon of pit masters to help.

A photographer will be there from start to finish. There's no way I will pass up this opportunity for great press.

Kingconsulting, I'm elated you and your folks are having fun with my misery (I'm just kidding - I cannot wait to knock this challenge on its a$$). My bottom line is to walk away with a bulging pocket...while giving the guests a rockin' BBQ lunch.

Marv, SoEzzy, MIKE, and the rest - I sincerely appreciate your input. I've read every post and copied everything into a document just in case this site poops the bed.

If ANYONE thinks of the smallest detail, please post it up.

T-shirts - 100 of them - everyone on staff will have to don a Stars and Stripes tee.
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BBQMAN
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PostPosted: Mon Mar 31 08 7:34 am    Post subject: Reply with quote

That's what's cool about this site, folks willing to help you out! Very Happy

I would also talk with Steve S&S.

He is probably the resident expert on "high volume".

I have a party next week, and need to feed 600 guests in 40 minutes. That of course will be another thread! Wink

I've also done parties of up to 1,000 but never one quite as large as this one.

Let us know how your plans proceed.
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mutha chicken bbq
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PostPosted: Mon Mar 31 08 8:20 am    Post subject: Reply with quote

Stars,

Good luck on this cook. Should be interesting to say the least.
I would check on deals for the Brisket. I just purchased 2 this weekend at $1.67lb, Being in Texas you should be able to work out a deal on the brisket.

Also, If it is to be served within an Hour. With enough servers you should be able to push them through fairly easily if there are NO options. But the Jam up will be where ever the condiments are served.

One option may be that all Brisket and Sausage and sides are plated with condiments on the side. No options. Then your help feeds the plates out as they pass through. They then go sit down and fix their meal in their seat. Thus no clogging of lines at the condiment bar.

Also who is providing the tables and chairs, And tents?

And what if's like Bad Weather?
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marvsbbq
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PostPosted: Mon Mar 31 08 8:24 am    Post subject: Reply with quote

Good idea Mike, S & S could make it a "day to day" post of things pretaining to this event....Never know, maybe we could ALL learn from this. Wink Wink
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G's BBQ
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PostPosted: Mon Mar 31 08 8:38 am    Post subject: Reply with quote

mutha chicken bbq wrote:


One option may be that all Brisket and Sausage and sides are plated with condiments on the side. No options. Then your help feeds the plates out as they pass through. They then go sit down and fix their meal in their seat. Thus no clogging of lines at the condiment bar.



I think this idea is the best so far. Forget the carving at the end of the line, way too time consuming.

With this idea, less personel and quicker service. Put the condiments on the tables itself with 3 or 4 people to monitor the codiments. Use carts with condiment refills so there isnt a need to run back and forth to central.
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marvsbbq
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PostPosted: Mon Mar 31 08 8:55 am    Post subject: Reply with quote

You could have the condiments in individual packets and put them (ahead of time...even weeks ahead of time) into baggies and hand one to each guest as they walk by..
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G's BBQ
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PostPosted: Mon Mar 31 08 9:12 am    Post subject: Reply with quote

marvsbbq wrote:
You could have the condiments in individual packets and put them (ahead of time...even weeks ahead of time) into baggies and hand one to each guest as they walk by..


Could be too much for the guest to carry tho (with drink also), but not a bad Idea. I think it would cut down on waste to just put it on the tables and fill when needed.
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StarsandStripes
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PostPosted: Tue Apr 01 08 5:34 am    Post subject: Reply with quote

Today's prices from my local butcher:

- Brisket - 1500 lbs - $2.09/lbs for trimmed flats ($3135.00). $1.37/lbs for full packers ($2055.00).

- 9" Smoked Links - $2.09/lbs - 3 per pound - $2788.06

The potential client mentioned a 1/3 rack of BBs per as a third.

So for giggles:

- Baby backs - ~3800 pounds - $2.99/lbs - $11362.00

If he does want to go with ribs my price will increase from $10 PP to $14 PP. That should cover the ribs, increased wood, rub, and personnel requirements, etc. I'm quite sure he'll forego ribs. That's another $16K.


Last edited by StarsandStripes on Tue Apr 01 08 7:31 am; edited 1 time in total
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StarsandStripes
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PostPosted: Tue Apr 01 08 5:38 am    Post subject: Reply with quote

Tents, tables, etc., will be set up by the client. Hmm, I'll be responsible for my serving area. I need to see if he can hook me up with an extra tent or I'll have to rent one.
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BBQMAN
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PostPosted: Tue Apr 01 08 6:05 am    Post subject: Reply with quote

StarsandStripes wrote:
Tents, tables, etc., will be set up by the client. Hmm, I'll be responsible for my serving area. I need to see if he can hook me up with an extra tent or I'll have to rent one.


I'm thinking that will be tents (and tables as well)!

How about refrigeration, cooking equipment, labor, and other incidentals?
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