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BBQ Catering Planner!
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Thu Feb 13 14 8:09 am    Post subject: Reply with quote

Whole Hog added to version 3.07.

Updated and uploaded 2/12/14 Wink Laughing Razz
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Virginiasmoke
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Joined: 01 Sep 2010
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Location: Central Virginia

PostPosted: Thu Feb 13 14 8:59 am    Post subject: Reply with quote

Excellent!
What other changes did you make?
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Thu Feb 13 14 11:45 am    Post subject: Reply with quote

Tri-tip and whole hog were added today.
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Jeff T
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Joined: 08 Mar 2005
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PostPosted: Fri Mar 28 14 12:51 pm    Post subject: Reply with quote

New Excel Sheet!
Thanks for the update!
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cbrn123



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

PostPosted: Tue Apr 08 14 4:34 am    Post subject: Question ... Reply with quote

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
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Tue Apr 08 14 4:43 am    Post subject: Reply with quote

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

BRB! Wink
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Tue Apr 08 14 6:08 am    Post subject: Reply with quote

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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Last edited by SoEzzy on Thu Apr 10 14 1:10 am; edited 1 time in total
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cbrn123



Joined: 03 Apr 2014
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Location: Trophy Club, Texas

PostPosted: Wed Apr 09 14 3:01 am    Post subject: Reply with quote

Thank you so much.

Craig
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bbq tenderfoot



Joined: 13 Aug 2012
Posts: 24

PostPosted: Sun Apr 27 14 3:39 pm    Post subject: download Reply with quote

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
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Sun Apr 27 14 6:07 pm    Post subject: Re: BBQ Catering Planner! Reply with quote

SoEzzy wrote:
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 (Catering3.08.xls) or as a Zip file (Catering3.08.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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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Sun Apr 27 14 6:09 pm    Post subject: Reply with quote

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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PaleAle
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Joined: 17 Apr 2011
Posts: 206
Location: Colonial Heights, VA

PostPosted: Sat May 17 14 6:13 am    Post subject: Reply with quote

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?
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SoEzzy
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Location: SLC, UT

PostPosted: Sat May 17 14 7:02 am    Post subject: Reply with quote

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

PostPosted: Fri Jun 20 14 4:57 pm    Post subject: Reply with quote

After going through the Excel sheet, I feel that I have a lot to learn before I venture into the catering business.
Laughing
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Forkin Pork
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Joined: 25 Jan 2007
Posts: 687
Location: Stamford, Connecticut

PostPosted: Sat Jul 11 15 5:01 am    Post subject: Catering Excel Reply with quote

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
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PostPosted: Sat Jul 11 15 5:29 am    Post subject: Reply with quote

You're welcome! Wink Laughing Wink
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BRam03
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Joined: 16 Apr 2013
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Location: Little Elm Texas

PostPosted: Fri Sep 25 15 5:55 am    Post subject: Reply with quote

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
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PostPosted: Fri Sep 25 15 8:23 am    Post subject: Reply with quote

BRam03 wrote:
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?


So what did you input?
B6 = 65
B7 = 5
B8 = ?

Chicken is all calculated 4 cut, with 3.5lb chickens, if you want to 6 cut or 8 cut, divide the # of guests by 6 or 8.

B25 = ?
M71 = ?

With the following numbers here's what I get.

B6 = 65
B7 = 5
B8 = 3

Chicken is all calculated 4 cut, with 3.5lb chickens, if you want to 6 cut or 8 cut, divide the # of guests by 6 or 8.

B25 = 3
M71 = 1

Row 17 Pulled Pork 23.64 lb raw weight 11.82 lb cooked weight 2.91 Oz per portion.

Row 33 Brisket 19.70 lb raw weight, 11.82 lb cooked weight, 2.91 Oz per portion.

Row 25 Ribs, 2.5 ribs = 14 racks
Row 25 Ribs, 3 ribs = 17 racks

Chicken 4 cut 17, 6 cut 11, 8 cut 9.

Sausage 12 count packs M71 = 1 total = 6 packs. 18 lbs.
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BRam03
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Joined: 16 Apr 2013
Posts: 49
Location: Little Elm Texas

PostPosted: Fri Sep 25 15 8:48 am    Post subject: Reply with quote

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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SoEzzy
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PostPosted: Fri Sep 25 15 11:53 am    Post subject: Reply with quote

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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