BBQ Catering Planning Guide
Food Planning Essentials
1. Meat Portions
- Brisket: 1/2 lb per person
- Pulled Pork: 1/3 lb per person
- Ribs: 3-4 ribs per person
- Chicken: 1/4 chicken per person
2. Side Dish Portions
- Cold Sides: 4 oz per person
- Hot Sides: 5 oz per person
- Bread/Rolls: 1.5 per person
- Sauces: 2 oz per person
Service Styles Comparison
| Style |
Best For |
Advantages |
Considerations |
| Buffet |
Casual events |
Cost-effective, flexible |
Need serving equipment |
| Plated |
Formal events |
Portion control, elegant |
Higher service cost |
| Family Style |
Mixed groups |
Social, traditional |
Table space needed |
Event Planning Tips
- Allow for extra portions (10-15%)
- Consider dietary restrictions
- Plan for temperature control
- Schedule service staff properly
Food Safety Tips
Essential guidelines for safe food service:
- Maintain proper food temperatures
- Use separate serving utensils
- Monitor food holding times
- Provide hand sanitizing stations