Placing a Cater


Step 1: Establish Relationship

  • Ask about the occasion
  • Ask how many people they are serving
  • Ask for all information: Name, phone number, email, date of event, time, pick-up or delivery.
  • Be sure to include all information on invoice

Additional Fees

  • Delivery Fee:  is its own fee and separate from other fees.
  • Set-up and Service Fee: (Includes set-up, serving meal, and clean up.)
    • This includes 2 hours of service
      • Each additional hour is $50/hr
    • $75/person with a minimum of 2 people
      • 1 person for every 2 food items
    • Understand EVERY full-service fee will have an additional delivery fee

Step 2:  Ask if it will be picked up or delivered

Delivery Fees

Rigby……………………………………………..$35

Blackfoot…………………………………..…….$50

Ririe, 7-N Ranch, Heise………………………..$50

Rexburg………………………………………….$50

Pocatello……………………………………….…$75

Ashton…………………………………………..$150

Shelley…………………………………………. .$35

Boise/Salt Lake…………………………………$400

Twin Falls…………………………………….…$300

Idaho Falls……………………………………….$20

*Ask for any other destinations

Step 3:  Start with meat

Meat Ordering

  • Brisket, Pork, Chicken:  3 servings/lb
    • This is an average for men, women and children
    • If it’s just men (ex: construction workers), 2 portions/lb may be a better option
    • If they want 2 meats (ex:  brisket/pork), explain that most people won’t take a full portion of 2 meats, so we’ll reduce that.
      • Ex:  For 30 people, you would need 10 lbs of meat.  If I want brisket and pork, I wouldn’t need 10 lbs of each meat–it would be too much.  BUT, just 5 lbs of each won’t be enough. People will take a little bit of each and generally take a little more than one full portion.  7 lbs of each will allow for that.
    • If they want 3 meats (ex:  brisket, pork, chicken), you would still order a little more than the exact amount needed to allow for taking a little of each.
  • Ribs:  3 bones = 1 serving
    • 12 bones on a rack; thus 4 servings/rack of ribs
    • If they want to combine ribs with any other meat, that serving goes down to 2 bones/serving
  • Chicken options:  Pulled chicken, chicken quarters, whole chicken
  • Other meat options:  Tri-tip, Prime rib, turkey, ham.  We will smoke any meat except for fish. (It smells up the smoker.)
  • BE SURE to offer them sauce.
    • 1 bottle for about every 8 lbs of meat (16 oz)

Step 4:  Sides

Side Dishes

  • If they are ordering 1 side, they’ll need one for every person
  • If they are ordering 2 sides, they will need 80% of one for everyone of each.  For ex: if they are serving 100 people and order 2 sides, they will only need 80 of each.  Explain to them that we’d be happy to sell them 100 of each; but they will have lots of leftovers.  Most people will not eat a full portion of both.
  • If they order more than 2 sides (cornbread does not really count as a side), those numbers will go slightly down to 70%.
  • If they want cornbread, we suggest 1/person.  Unless they are aware of gluten free and carb watching guests, most people will want cornbread.  The pan makes 24 pieces that are big. Explain we can sell them pans of cornbread and cut it into 30 easily and thus saving them a little money.  We have done 35; but it is quite a bit smaller.  
    • When packaging the cornbread, be sure to include honey and butter.  Orders under 50 should have individual butter and honey. Over 50 and we need to give 1 honey bear for every 50 pieces. 

Step 5:  Miscellaneous

Be Sures

  • BE SURE to ask if they need paper products.  This includes: plate, utensils, paper towels.
  • BE SURE to ask if they need disposable service ware.  These are the plastic tongs and serving spoons. These should be automatically included in all delivery and pick-up meals unless otherwise stated.
  • BE SURE to review their order and make any necessary corrections.
  • BE SURE to go over payment policy.  50% down to confirm and balance due the day of the event.  Many people will pay in full at this point.