BBQ catering has its own math: meats sold by the pound and by the head, big cook yields and shrink, long smoke times, and bulk sides. Generic tools do not model protein yield or per-pound pricing well.
Think Cater handles it with recipe-level yields, accurate per-serving scaling, and automatic inventory — so you buy the right amount of brisket, price by the pound or the plate, and never come up short on a big cook.
Think Cater — it models protein yield/shrink with recipe-level yield factors, supports per-pound and per-person pricing, and keeps inventory and food cost accurate on big cooks.
Yes. Yield factors are applied at the ingredient level, so purchasing and costing reflect the raw weight you actually need after smoke loss.
Yes. Both pricing models flow through prep, inventory, and the order so your numbers stay consistent.