In the early days, I didn't have any prices online.   The result was a whole host of bargain hunting callers becoming irate at what they considered to be insanely high prices.     After my 10,000th "hang-up", I decided to put some pricing up.     The online prices helped greatly by filtering out those who just can't afford me.       In sheer frustration, I also put up this long-winded web page, to try to explain why prices are what they are.    

 Pig Roast Pricing has a page of it's own.  Pig Roasts to Larger Headcounts are Here.   Grilled Menu Packages are Here.    All of which are customizable.       Click Here to go to the page I've written specifically on events to large headcounts.    Please also read "Small Gig Pricing" for additional information on why a small event might not be so cheap.

Anyway, what follows had been written many years ago.   It still applies.    Admittedly, it's a little whiny...   But for those of you who have absolutely no clue what's behind event pricing, here you go!. 

The final price of a party is a very interesting issue.  A lot's involved there.   What I'm finding is that the American Society in general has become used to the cheapness and convenience of Burger King & McDonalds' $2.79 Burgers, which comes to you courtesy of subsidized Corn Crops and cheap fuel.

    Some folks wonder how I can charge the prices that I do, when food is so cheap!!??     Well, the quick answer is...I'M NOT BURGER KING OR MCDONALDS!   I bring the kitchen to you, and therein lies all the time and energy.   

Consider that I invest roughly 20-30 hours for even the smallest of professional events, over and above my full time job.   All prep, catering, and cleanup happens after hours or on weekends.   The weekend of your party, I can't do home projects.  I can't watch TV.   I can't mow the lawn.  I can't hang out with my friends.  I can't visit my relatives.   I can't go to concerts.  I can't sit in the air conditioning and sip on cocktails.   Plain and Simple, during catering season, my life kinda sucks!   For 5 months, I run 130 hour weeks.     Ask yourself how much one of your prime summertime weekends are worth??!!    Now ask yourself what YOUR WHOLE SUMMER is worth?     Consider how much I have to pay a contractor to do things on my own home that your party disallows me to do.  This is partially why I charge similar rates to any other contractor..

While I'm on the subject of labor...I can't do your party alone.    I hire help.  (Thanks for the offer, but the help that you can arrange at your party is of limited use to me, so I generally don't use them).      The help I hire are giving up their weekends to work the long, hard hours of your party, usually under the worst of circumstances...and they're not allowed to get drunk.      They work 14 hour days, lift and move all day, wash dishes, offer their vehicles, and are well-trained in the operations.  Perhaps the most annoying part of their job is dealing with me, who can sometimes be the King of Jerks, especially when I'm running tired, or things aren't going so well.    Underpaying my crew is not in my best long-term interest, or I will not retain quality personnel.    

Now, factor in the equipment involved.    There's easily $65,000 worth of vehicles that need to be replaced eventually, and approximately another $25,000 worth of culinary equipment that all comes together to support your event.    All of this stuff deteriorates, breaks, gets ruined, dinged, cracked, chipped.    The measly few dollars I make at the parties I run will never fully reimburse me for my personnel investments in this business..     Despite all the high prices, I operate at near "break-even" every year. 

Factor in the pain-in-the-ass of it all.       I'm the one at the Auto Dealership, fixing the truck window after a cooler slid & broke thru.    I'm the one with the paint scraper chiseling out the baked-on grease from the pig roaster.     I'm the one getting the ticket for over-parking in NYC at the Bar/Restaurant District.    I'm the one spending time calling the morons at the paper supply place that screwed up my order for the 13th time.   What do I do on weekends when I'm NOT catering?   I'm greasing axles, painting grills, painting trailer floors, fixing equipment, standing in line at the Costco/BJs/Restaurant Depot/Home Depot/Walmart.      I don't own the catering business...it owns ME! 

Storage Costs:   I'm the one who's house is so packed with supplies and equipment that I can't even see the floor anymore.   In another year, I'll be featured on "Hoarders:  Buried Alive!".     There's Two Trucks, a car, four trailers, a rolling fridge, an ice machine, 4 pigroasters, a garage full of coolers, and about 3 more garages/sheds worth of stuff strewn about.  Not to mention some spillover storage at friend's houses.      Catering is forcing me to look for a new home (or commercial property), which will eventually be a $700K spread, possibly teetering me on the edge of bankruptcy.    I'm getting away cheap now with a $100/month trailer storage bill.

Personal wear and tear:  The Catering Business is all about STRESS.    It's 6:00am, the day of the party, Hurricane Gloria is expected, and I have $1700 worth of food in my truck on ice....   Or I have 150 people to feed and two of my hired hands are "no-shows"....   Or how about when I lose a day of prep due to some other catastrophe, placing me under the gun to meet the deadline.      Yes, I've pulled most of my hair out already, and I've probably got a nice start on an ulcer.   I've got back problems that won't ever be resolved and a stress-induced overeating problem. 

I can go on and on, but you get the idea.     The bottom line here is that there is much more than meets the eye.  It is a bit more involved than showing up with a cooler, and a radio, and flipping a burger or two.    This is a full-fledged production with many, many "Behind the Scenes" issues that the average person normally doesn't have visibility of.

If the price quote of your party seems high, consider that in reality, I'm subsidizing your event and you just don't know it.  If the price of your party seems high, then try doing it yourself!    Go for it!!!     In fact, I've even provided a guide for you with some helpful pointers.   Knock yourself out :-)    Then "next time", you'll be properly "schooled" about it, and then we can talk  (Like all the others who call me.  Yes, I've heard all the horror stories before).

Thanks for your understanding.

                                                                          EDDIE

Please Call (973) 627-2722 to Discuss Your Event.  Usually 6pm-10pm, Weeknights.  Please leave a Message otherwise.   Also be sure to mention the potential date(s), estimated headcount, location, and the nature of the event.     Thanks!

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