BBQ Catering Planner!

[SoEzzy]

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 (Catering3.09.xls) or as a Zip file (Catering3.09.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!

Based on the ideas generated from studying Mike Trump's (kcmike's) Catering work book on AZBBQ.com 2005 or 2006. Now updated. Link to his latest version in lbs!

He also has a metric version for those that like to use those funky Kg things. Link to his metric version in Kg!
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Here's a change Robert.

I still work here!

[marvsbbq]

Pretty cool to say the least. Would be nice to be able to ADD our own list of ingredients as I see a lot of side stuff that I do not use and need to add stuff that I do use.

Great start though........really great.

Marv
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Often imitated but never duplicated

[SoEzzy]

The adding and subtracting info is coming on the online version, when I can get back round to working on the .php for it. So it is in mind on version II, etc.

There are also some other burgers of different grades, that I will be adding sooner rather than later.

If you make me up a list of the other things you would lke to see added, and let me have it, (the list that is), I will see what I will see.

I know you would like a Gratuity calculator, but I can only add a Service Charge calculator!
_________________
Here's a change Robert.

I still work here!

[BBQMAN]

Nice job, it helps make things SoEzzy!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[G's BBQ]

Hey where is the damm Tri-tip....


Nice work Bro

[SoEzzy]

ERROR! Ding! ERROR!

Just been pointed out that there was at least one error in that version, it has now been corrected, the portioned ribs did not calculate correctly, as I had posted the old version, the new correct version has now been posted.

Sorry about that folks!
_________________
Here's a change Robert.

I still work here!

[BBQMAN]

Yield for either type of pork butt is consistently 50% for me, and I cook a lot of it!

When I cater, a rack of spare ribs is 1 rack=6 guests, assuming there is a second meat like chicken. With no chicken, it is closer to 1 to
4. Not quite how to show that?
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[marvsbbq]

My figures for ribs when catering is this (Also asuming there is a second meat such as chicken):

Figuring each rack weighs approx 4 LBS. BEFORE trimed

I figure 14 OZ per person

So a 4 lb rack of ribs would feed 4.57 guests WITH leftovers (usually) Figuring a mixed crowd....Male, female, young & old

I use this caculation everytime and come out 'smelling like a rose'.

Marv
_________________
Often imitated but never duplicated

[G's BBQ]

[Char]

Wow, I'm impressed. You guys are so smart.
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Smokin' it's not just a guy thing!

[SoEzzy]

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.
_________________
Here's a change Robert.

I still work here!

[G's BBQ]

Kool, Will do...

[BBQMAN]

Thanks so much, you made that SoEzzy!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[SoEzzy]

Thanks to Steve Baum for pointing out an error on line 16, tax was not being added, now it is calculating correctly.

For any who want to go back and get the next version, they were updated again today, 03/05/07.
_________________
Here's a change Robert.

I still work here!

[marvsbbq]

[marvsbbq]

[BBQMAN]

I do them the same as you Marv, basically unmolested! Not a true St.Lou cut, more of a full sparerib.
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[marvsbbq]

That is great Mike, I am going to 'TRY' your serving size (6 guests to 1 slab) the next event I cater and see how it goes..........Will post results.
_________________
Often imitated but never duplicated

[BBQMAN]

See how that works out for you Marv. This is also figuring in a second meat- for me that is usually chicken! For ribs ony, your figure is probably close.
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[marvsbbq]

When you guys offer chicken, is that a piece, 1/4, or what?? I have my chickens cut 8/1 so I have 2 of everthing.
_________________
Often imitated but never duplicated