Katering Info

We have 3 levels of catering.
  1. Drop-off service in alumni pans (half or full pans)
  2. Standard Drop-off service with wire chaffing dish stands (Heavy Metal stands)
  3. VIP- service with Chef, chaffing dishing, servers 
    1. Setup
    2. keep food stocked
    3. Brake down
    4. Service persons (if-needed)
    5. Pit-master Chef
Catering Guidelines:

We offer the following guidelines to help you decide how much of an item may satisfy your needs. 

These are guidelines only. !!!!!!!!!
Only you can decide what quantity you choose to serve your guests. Appetites vary. Portions vary. KC's Katering cannot tell you how much barbecue you need. You must tell us how much you want. All we can tell you is that we apply the following general rules when determining quantities for catering orders. 

THESE GUIDELINES MAY OR MAY NOT WORK FOR YOU. That is solely up to you..
  1. One pound of meat. 16 ounces. Yields four 4 oz. sandwiches or three 5+ oz. plates. You must decide the portion size to determine the quantity needed.
  2. Ribs- Each slab contains 13-14 ribs. It is up to you to decide how many ribs you want to give each guest. We put 4 ribs on a lunch plate and a half slab, ( 6-7 ribs), on a dinner plate.
  3. A Quart. 32 ounces. Do the math. That is a little over five 6 0z. servings. That is eight 4 oz. servings, which, we believe, is a reasonable serving. Or sixteen 2 oz. servings. And so on.
  4. A Pint. You guessed it. 16 ounces. Half as much as a quart. See No. 3, above.
  5. Individual Portion. These come in 6 oz. cups.

Having a Party/Event?

If so contact us for a free sample platter (Depending on whats available).  This platter was sent over to a Global client (75 people) Smoked Brisket, Grilled chicken, Pull Pork, BBQ beans, Pickles, Sauce, Pasta Salad.  



SAMPLE PLATTER

Free platter are given for events/parties 20 guest or more....  Please connect us for more information.  

chefkc@kckatering.com.  or just click on the link below....

Thank you
Chef KC
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