start a small bbq business

[grillmonkey]

I have had my own business for over 10 years, and I can tell you that it is much more rewarding than working for someone else. The primary asset that you will need is a willingness to work. If you put in the effort you can succeed. You must also recognize when changes need to be made, and be willing to spend the money to make those changes. Hire good people, and pay to keep them.

Don't over-pay yourself. If your business takes off, it is easy to get greedy and want all the profits for yourself, but that is often unsustainable. Pay yourself, but hang on to some money for upgrades and expansion. Most businesses that I see fail where I live are due to the owners' unwillingness to expand and keep pace or outpace the competition. Before he realizes what's going on, his competition across town is opening a newer, nicer place across the street from him and puts him out of business.

It's not easy, if it was everyone would have their own business. Also, recognize that your competition hates you and wants to put you out of business. I wish no one else had a business like mine, and I could pick and choose my customers and get to them whenever I could instead of when they wanted me to.

 

[themule69]

Look at what others are doing in your area. See what their prices are. Then figure your food cost to see if you can do what your thinking. Think of your locations you wish to set up. Find out what it will cost to set up there. Will you have someone that will be helping you?

Best of luck and happy smoken.

David

 

[knifebld]

 
I have had my own business for over 10 years, and I can tell you that it is much more rewarding than working for someone else. The primary asset that you will need is a willingness to work. If you put in the effort you can succeed. You must also recognize when changes need to be made, and be willing to spend the money to make those changes. Hire good people, and pay to keep them.

Don't over-pay yourself. If your business takes off, it is easy to get greedy and want all the profits for yourself, but that is often unsustainable. Pay yourself, but hang on to some money for upgrades and expansion. Most businesses that I see fail where I live are due to the owners' unwillingness to expand and keep pace or outpace the competition. Before he realizes what's going on, his competition across town is opening a newer, nicer place across the street from him and puts him out of business.

It's not easy, if it was everyone would have their own business. Also, recognize that your competition hates you and wants to put you out of business. I wish no one else had a business like mine, and I could pick and choose my customers and get to them whenever I could instead of when they wanted me to.

This is great advice! And as a president of a small organization (not a restaurant) I completely agree. Always re-invest into the business, your competition is always going to catch up...it is your job to always stay a few steps ahead.

 

[zardrel]

should i buy 2 oklahoma joes to start off, i dont have much money for smokers, and i dont have a mig welder

 

[grillmonkey]

Go to sba.gov

 

[zardrel]

is two oklahoma joes smokers good to have i dont have a big budget, i will be open two days out of the week if not 3

 

[zardrel]

hey old school, is two oklahoma joe higland smokers okay to have to start a business with

 

[rob sicc]

I don't mean to speak for Old School.  nor will I speak about specifics for the smoker you referenced because I haven't seen one in person.  What I can suggest though is think about what you will be cooking each day, how big your servings will be and most important how many people you expect to feed each day.  If your doing ribs I doubt you could more than 20 racks on 2 of these grills from looking at the picture.  Then is that all you will be selling, Ribs?  You need to have a guess about how much you need then work backwards to the grill size.  Work my equatiuon backwards like I said.  Estimate number of people.  then how much each will order then figure the right grill or grills that you need to cook that much meat.

Again, good luck.  I like your drive.  Where are you located?

 

[zardrel]

 
I don't mean to speak for Old School.  nor will I speak about specifics for the smoker you referenced because I haven't seen one in person.  What I can suggest though is think about what you will be cooking each day, how big your servings will be and most important how many people you expect to feed each day.  If your doing ribs I doubt you could more than 20 racks on 2 of these grills from looking at the picture.  Then is that all you will be selling, Ribs?  You need to have a guess about how much you need then work backwards to the grill size.  Work my equatiuon backwards like I said.  Estimate number of people.  then how much each will order then figure the right grill or grills that you need to cook that much meat.

Again, good luck.  I like your drive.  Where are you located?

well, i will be open for 2 days, and what ever number of pulled pork, ribs, and brisket i have i will cook,and sell. once im out of food im out of food. http://www.walmart.com/ip/Oklahoma-Joe-s-Highland-Smoker-Grill-Black/33605961 the order is by the pound, like 1 pound is 5.00 1/2 pound is like 2.50. so the order is by the pound.

 

[welshrarebit]

I dont know what you're paying per lb for your pork butts but at my local Costco they are 2.50 per lb. if you figure you're gonna get a 50% shrinkage after cooking, I don't know what it is but that should be close, you won't make any money.

Most restaurants operate on a 25% food cost but you could do it on a 50% cost because you won't have any employees, rent, etc.

I'd also recommend skipping the brisket and pulled pork, unless you do them a day or two ahead, because they take 10 to 14 hours to cook and will take up valuable grill space. Chicken quarters and ribs is what I'd do.

You need to sit down with a pencil and paper and figure out your cost: fuel. Food, spices, to go containers, and your time. Is it doable? Absolutely! But the more you get figured out ahead of time and then focus on putting out great food!

Good luck...

 

[zardrel]

i plan on getting up in the morning and doing it, about 300 or 200 in the morning, it will be done by 3pm, at 330pm i will open, so i might just do brisket and ribs, i will make my mind up.

 

[zardrel]

I dont know what you're paying per lb for your pork butts but at my local Costco they are 2.50 per lb. if you figure you're gonna get a 50% shrinkage after cooking, I don't know what it is but that should be close, you won't make any money.

Most restaurants operate on a 25% food cost but you could do it on a 50% cost because you won't have any employees, rent, etc.

I'd also recommend skipping the brisket and pulled pork, unless you do them a day or two ahead, because they take 10 to 14 hours to cook and will take up valuable grill space. Chicken quarters and ribs is what I'd do.

You need to sit down with a pencil and paper and figure out your cost: fuel. Food, spices, to go containers, and your time. Is it doable? Absolutely! But the more you get figured out ahead of time and then focus on putting out great food!

Good luck...

im not making much maybe around 5-10 briskets, and about 20 racks of ribs.

 

[dirtsailor2003]

One thing to consider before buying your smoking equipment is to find out what your local jurisdiction (county usually) requires for the equipment you will be using to prepare your food. More often than not the smokers need to be certified. Most home smokers are not.

You may need separate water stations for prep and cleaning. Even in a trailer you may be required to have refrigeration. Your local county health dept can help you with that. Keep in mind if you travel to different cities, counties, states the rules may vary.

Do some home work. Go talk to your local health dept. and find out what's required. My particular county has a nice pamphlet that has all the requirements and licensing information.

Oh yeah most important thing, write yourself a business plan. Stick to that plan. It's the only way to succeed.
.

 

[welshrarebit]

im not making much maybe around 5-10 briskets, and about 20 racks of ribs.

I'm not trying to be negative but here a brisket flat will set you back $50 and each spare rib is about $12. So, 10 briskets and 20 ribs are going to cost you $740 (that's my local area prices, I don't know about yours).

I've been doing fundraisers for local youth sports teams here for years! I've never seen a health inspector show up at one... EVER!!! They have the weekends off...

Having said that, if one person complains about your setup you will probably get one the next week!

If you start getting people sick you will have a hoard of them with you 24/7!!! I hope you have a good attorney. I worked at a restaurant a long time ago and there was a small scale outbreak of salmonella poisoning here locally and three of the five people affected had ate at my restaurant. Everyone in the culinary crew had to be tested for salmonella (anal swab: not pleasant). It turned out that we had nothing to do with it but I'm telling you when people start getting sick there will be heck to pay...

 

[rob sicc]

I'm not trying to be negative but here a brisket flat will set you back $50 and each spare rib is about $12. So, 10 briskets and 20 ribs are going to cost you $740 (that's my local area prices, I don't know about yours).

I've been doing fundraisers for local youth sports teams here for years! I've never seen a health inspector show up at one... EVER!!! They have the weekends off...

Having said that, if one person complains about your setup you will probably get one the next week!

If you start getting people sick you will have a hoard of them with you 24/7!!! I hope you have a good attorney. I worked at a restaurant a long time ago and there was a small scale outbreak of salmonella poisoning here locally and three of the five people affected had ate at my restaurant. Everyone in the culinary crew had to be tested for salmonella (anal swab: not pleasant). It turned out that we had nothing to do with it but I'm telling you when people start getting sick there will be heck to pay...

I bet that is the first time the phase "Anal Swab"  has been used on this site.  lol

Kidding aside, everything that Welshrarebi just said makes a lot of sense.  You need to have excess cash around for the unepected.  As for the numbers he said for meat costs, you need to know those numbers way in advance before you start.  You need to have every cost you can think of written down regarding set up cost (smokers, tools, insurance, permits, trailor if needed, and on and non.  that iss the home work you need to do.  figureout everything you need down to the pen you'r writing with. Then figure out every expense you will have to run your set up for one day, one, week, one month.  They figure out how long you can go if you don't sell anything before you run out of money.  I'm not saying that will happen but you have to expect anything.

homework is your biggest task right now.

 

[zardrel]

im planning on running 3 days out of the week, which is thursday friday and saturday

 

[rob sicc]

It sounds like an interesting idea.  I hope it all works out for you.  Just remember to do your research and don't rush in till you are sure and you have as much cash as you can save up in advance.  Most restaurants normally fail because they don't have enough cash to ride through bad times.  It sounds like you plan to be mobile so it may not be as crusial.  Good luck again.

 

[padronman]

Good luck to you but playing Devil's Advocate here it concerns me that you want to "start a business" but you don't have much of a budget.  Not having Capital BEFORE starting is the Death Knell of business' all over the country.   Maybe you should slow down a tad and really be ready to GO when you open. 

Without a big budget how are you going to afford the product to sell let alone get the proper equipment, pay for license fees,  get plates, cups, napkins, signage, ETC.   Personally I think you are trying to do this overnight with no real thought about the overhead (yes.....even without employees there is overhead).  It's costly to start a business and just getting 2 inexpensive smokers and shopping at Wal Mart is not the answer.  

Think this through a bit.  Guys here are giving you some great advice and also some pertinent warnings to go with that advice.  If starting a BBQ business was simple and cheap ALL of here on the board would have one.....cause we ALL love our own Q......that's not to say the general public will love it as much. 

Just some thoughts

Scott

 

[welshrarebit]

I bet that is the first time the phase "Anal Swab"  has been used on this site.  lol

I did a search for anal swab and this was the only thread that popped up. :biggrin: Not the proudest moment of my culinary career!

All I have to add is an old saying: "keep hot food hot and cold food cold."

 

[grillmonkey]

I did a search for anal swab and this was the only thread that popped up.

Not the proudest moment of my culinary career!

All I have to add is an old saying: "keep hot food hot and cold food cold."

It's ok as long as you didn't enjoy it.