BBQ Catering Planner!

SoEzzy · Posted: Feb 13 2014 Post subject:

Whole Hog added to version 3.07.

Updated and uploaded 2/12/14 Wink

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Virginiasmoke · Posted: Feb 13 2014 Post subject:

Excellent!
What other changes did you make?
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It’s perhaps the only truly American cuisine and like anything else that’s purely American, it’s a mutation of influences from around the globe. – A. Bourdain

SoEzzy · Posted: Feb 13 2014 Post subject:

Tri-tip and whole hog were added today.
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Here's a change Robert.

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Jeff T · Posted: Mar 28 2014 Post subject:

New Excel Sheet!
Thanks for the update!

cbrn123 · Joined: 03 Apr 2014 Posts: 22 Location: Trophy Club, Texas

I'm trying to modify this to help me figure for fajitas. Yes, I can just figure it by hand, but it's more fun to use the planner once I get it programmed. The meat was no problem. But figuring the tortillas, I figured two fajitas per person, I buy them in 40 tortilla packages and they are $4.09 per package. So ... how do I plug that in?

Craig
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SoEzzy · Posted: Apr 08 2014 Post subject:

At the moment you don't... don't hold your breath, but do hold your horses.

BRB! Wink

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Here's a change Robert.

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SoEzzy · Posted: Apr 08 2014 Post subject:

New version 3.08xls and 3.08.zip now added to the start of this thread.

http://www.thesmokering.com/forum/posting.php?mode=quote&p=61075

Row 108 Tortilla Shells, input number of shells in B108, input weight of package into C108 in ounces, purchase price into D108, number of shells in an order into M108, and adjust the price per lb to the customer, until your % profit work out as you want.
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Here's a change Robert.

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cbrn123 · Joined: 03 Apr 2014 Posts: 22 Location: Trophy Club, Texas

Thank you so much.

Craig
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'14 Custom East Texas Smokers RK250
Traeger
Traeger BBQ 124

bbq tenderfoot · Joined: 13 Aug 2012 Posts: 24

I think it's really cool you've done this, but I can't seem to get the file. could you help me? I'm sure I am probably the problem but I can't seem to figure it out, and I would love to be able to try your worksheet.

Thanks in advance Smile

SoEzzy · Posted: Apr 27 2014 Post subject: Re: BBQ Catering Planner!

SoEzzy · Posted: Apr 27 2014 Post subject:

Click the link that says Catering 3.08.xls in the post above.

It will download to your computer, you can open the .xls file with Excel or if you have Open Office you can use Calc.
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Here's a change Robert.

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PaleAle · Posted: May 17 2014 Post subject:

With the whole hog addition does the weight of uncooked meat include a head on hog or headless? Whats your take of on the hoof weight vs hanging weight vs edible cooked weight?

SoEzzy · Posted: May 17 2014 Post subject:

On hogs above 100lb you get between 32% and 36% yield when starting with a hog, head, skin, & trotters on!

Live weight is whatever the hog weighed.
Hanging weight about 70 - 72% of live weight.
Cut weight around 55 - 60% of live weight.

Some folks also calculate a 75% yield per step.

200 lb hog live weight to hanging weight 75% or 150 lb.
Hanging weight to cut weight 75% or 112.5 lbs

Cut weight from live weight would be around 56.25%

The 200 lb live hog weight, 112.5 lb on the pit, would yield between 36 and 40.5 lbs
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Here's a change Robert.

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Papagallos · Newbie Joined: 12 Jun 2014 Posts: 28 Location: South Texas

After going through the Excel sheet, I feel that I have a lot to learn before I venture into the catering business.
Laughing

Forkin Pork · Posted: Jul 11 2015 Post subject: Catering Excel

I told you I needed some catering info and this is just what I was looking for, down loading it now Very Happy

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SoEzzy · Posted: Jul 11 2015 Post subject:

You're welcome! Wink

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Here's a change Robert.

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BRam03 · Posted: Sep 25 2015 Post subject:

ok I must be missing something....

I'm having a party for 65 people with 5 meats.

Brisket
Pork Shoulder
St. Louis cut ribs
Chicken
Sausage

its telling me to get 33 racks of ribs, 1 Boston but, 1 brisket, 17 chickens, and 11 pounds of sausage...

I think the fields may not be working...

or am I doing it wrong?
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SoEzzy · Posted: Sep 25 2015 Post subject:

BRam03 · Posted: Sep 25 2015 Post subject:

I have my B8 listed at 5 servings per pound which shows 9.46 oz per person. (which does not seem right)

So what I was thinking to feed that many people was 1 birsket 1 pork butt, 5 pounds of sausage, 4 chickens, and 6 racks of St. Louis ribs.

What threw me is when I was moving the portion size and number of meats the ribs and chicken never changed...
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I live my life by a simple creed… Chili has no beans!

Old Country Pecos with BBQ Guru DigiQ DX2 Digital Controller

Weber 22.5 Kettle with GrillGrates

SoEzzy · Posted: Sep 25 2015 Post subject:

The number of meats when increased, reduces thebportion per meat, so that the total stays under 1 lb of meat per plate.

The chicken and the ribs appear to remain the same, but if you want to do 6 cut or 8 cut, you know how, most of the pro-caterers say 2.5 ribs is a good number especially with multiple meats.

If I was cooking for 65 here's what I'd cook.
1 X 20 lb or 2 X 10lb Briskets
2 X 8 lb pork butts
11 - 14 Racks of ribs
12 - 14 lb of sausage
6 chickens

But you have a better idea of the people you are feeding, how hungry they are likely to be, and what time of day you are feeding them.
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Here's a change Robert.

I still work here!