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start a small bbq business - Page 3

post #41 of 45
Quote:
Originally Posted by Welshrarebit View Post


I did a search for anal swab and this was the only thread that popped up. biggrin.gif 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 still something only you can say.  But maybe tryto keep it to just that once!   LOL

post #42 of 45
If your booksmart, clean cut, and have a desire to succeed when you finish highschool, you could get in touch with the owner of Hickory Park in Ames, Iowa. His business is thriving! A lot of college kids pay their way while working for him. It serves Tons, litterally, of meat each week! It's hard work but that's what your asking for! Look it up on facebook, ect. We live over 100 miles away and made a special return trip after we discovered it! Oh, and there is no such thing as a small business with all the government intervention these days. If you don't like book work get out now. On the other hand, I look back on how many things I was involved with at your age and wounder how I did it all so well! Commitment and patients is the key.

Best Wishes
post #43 of 45
If your booksmart, clean cut, and have a desire to succeed when you finish highschool, you could get in touch with the owner of Hickory Park in Ames, Iowa. His business is thriving! A lot of college kids pay their way while working for him. It serves Tons, litterally, of meat each week! It's hard work but that's what your asking for! Look it up on facebook, ect. We live over 100 miles away and made a special return trip after we discovered it! Oh, and there is no such thing as a small business with all the government intervention these days. If you don't like book work get out now. On the other hand, I look back on how many things I was involved with at your age and wounder how I did it all so well! Commitment and patients is the key.
post #44 of 45
Thread Starter 

yes it is/

post #45 of 45
All advice above should be taken with deep thought. But the one thing that is most important ; is your product known and in demand. Have you been in any competition's and if so placed? Not to be rude but is your q marketable. Outside of family and friends are you being asked to provide product to anyone else. Up front costs for two Joe's (which I don't think will cut it) with no mods and the amount of fuel you'll need to run won't be chump change and that's before you fire them up. Supplies and meat costs mentioned above with upfront licensing and insurance your looking at quite a few K before you sell your first platter. Don't mean to discourage you in anyway, but this is the realization of a start-up. My wife has been running a catering business part time by word of mouth for twenty-five years and is happy keeping it that way. Maybe stay old school and apprentice, make money, save and build a following so when you do fly solo they'll come to you. Good luck.
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