Hello All,
I'm a bit of a transplant from another forum that has kind of dried up. I have some very basic questions about possible catering...
I am thinking about selling some BBQ. I don't know that I would say I am considering "catering" just yet, so much as finding a good spot to set up shop in a parking lot every other weekend or so. If I end up growing to other gigs, well so be it, but this way I can start on my own terms with measured risk. Believe it or not, the business side does not scare me much. I run plenty of the business end where I work, both my parents are separately self-employed, and my wife and I came up in the restaurant business. I am very aware of the long hours, sacrifice and "little" details (insurance, fees, regulatory expectations, etc.). I can work my way through health inspection, food handling, etc. It's the other stuff I can't figure out, such as:
1) How much margin to shoot for? I'm sure a little market research will resolve this, but still...
2) I'm in the market for a stick burner, but I'm not sure how big to go. Should I buy a bigger smoker right now? I probably can't justify a trailer model, even a simple one, until I can say that I'll use it enough to pay for itself and storage at a unit around town. I don't have the space at my house.
3) How many people do you need to serve to make any kind of money? Not "making a living at it" money, but more than $100 in profit or something. I'd like to make enough to make it a profitable side-venture. Not one that makes me wealthy, but one that funds some new BBQ toys and gets me cooking more often. I'm currently looking at a 24x48 model with two shelves.
4) How big of a smoker does the answer to number 3 mean?
5) Here's a winner of a question, try not to laugh: how do the logistics of smoking for an event work? What I mean is, do drag my smoker everywhere and set it up for 12 hours while the stuff is cooking or do I cook it at home then cambro it and take it out to the site to serve? I always see the big rigs sitting around at events...or at least I think I do. Do they cook everything the night before then just drag the smoker out for show? I could see that helping to draw a crowd or pull in business. Some things I can see cooking on site, like quicker things; chicken, turkey, etc. I just can't wrap my head around how to pull that off...
In case it helps, I'm looking at keeping it very simple. These are the things that I know I can knock out of the park and would serve:
- Ribs (probably back ribs)
- Pulled Pork
- Brisket
Other possibilities that I know I can nail and may be popular
- WI style brats
- Beer can chicken
- Smoked and grilled chicken wings
- Smoked turkey
- Smoked sausage
That's all I would serve for main dishes. I might pick three main things, then put a fourth on rotation, depending on how it goes. Obviously that can be dialed in by demand.
For sides, I may either do Mac and Cheese, beans, and slaw, and maybe a corn or beans.
These are the big things gnawing at me. If you can spare a thought or two, I certainly appreciate it.
Thanks!
Zach
I'm a bit of a transplant from another forum that has kind of dried up. I have some very basic questions about possible catering...
I am thinking about selling some BBQ. I don't know that I would say I am considering "catering" just yet, so much as finding a good spot to set up shop in a parking lot every other weekend or so. If I end up growing to other gigs, well so be it, but this way I can start on my own terms with measured risk. Believe it or not, the business side does not scare me much. I run plenty of the business end where I work, both my parents are separately self-employed, and my wife and I came up in the restaurant business. I am very aware of the long hours, sacrifice and "little" details (insurance, fees, regulatory expectations, etc.). I can work my way through health inspection, food handling, etc. It's the other stuff I can't figure out, such as:
1) How much margin to shoot for? I'm sure a little market research will resolve this, but still...
2) I'm in the market for a stick burner, but I'm not sure how big to go. Should I buy a bigger smoker right now? I probably can't justify a trailer model, even a simple one, until I can say that I'll use it enough to pay for itself and storage at a unit around town. I don't have the space at my house.
3) How many people do you need to serve to make any kind of money? Not "making a living at it" money, but more than $100 in profit or something. I'd like to make enough to make it a profitable side-venture. Not one that makes me wealthy, but one that funds some new BBQ toys and gets me cooking more often. I'm currently looking at a 24x48 model with two shelves.
4) How big of a smoker does the answer to number 3 mean?
5) Here's a winner of a question, try not to laugh: how do the logistics of smoking for an event work? What I mean is, do drag my smoker everywhere and set it up for 12 hours while the stuff is cooking or do I cook it at home then cambro it and take it out to the site to serve? I always see the big rigs sitting around at events...or at least I think I do. Do they cook everything the night before then just drag the smoker out for show? I could see that helping to draw a crowd or pull in business. Some things I can see cooking on site, like quicker things; chicken, turkey, etc. I just can't wrap my head around how to pull that off...
In case it helps, I'm looking at keeping it very simple. These are the things that I know I can knock out of the park and would serve:
- Ribs (probably back ribs)
- Pulled Pork
- Brisket
Other possibilities that I know I can nail and may be popular
- WI style brats
- Beer can chicken
- Smoked and grilled chicken wings
- Smoked turkey
- Smoked sausage
That's all I would serve for main dishes. I might pick three main things, then put a fourth on rotation, depending on how it goes. Obviously that can be dialed in by demand.
For sides, I may either do Mac and Cheese, beans, and slaw, and maybe a corn or beans.
These are the big things gnawing at me. If you can spare a thought or two, I certainly appreciate it.
Thanks!
Zach