I am considering making my debut catering Thanksgiving dinners. My husband and I have done this for the last 6 years but only for our family. We usually make a large spread that serves 8-12 more than comfortably. We would be operating out of a commercial kitchen. I am considering... Only offering to 10 families maybe 15. Dinner(s) to serve 8-12 Turkey Parts (Breast) versus Whole Turkey (I have tried injecting marinating etc I have experimented alot with the bird over the years but have found brining to be most effective and fuss free) Slices of honey ham Only 3-5 sides (baked Mac n cheese, greens or string beans, cornbread stuffing or corn pudding,candied yams) Rolls Pecan or Sweet Potato Pie Pick Up 48 or 24 hours before the actual holiday. I would prefer not to deliver. $225-250 per meal/dinner Any tips from someone who has done something similar?