- Mar 23, 2009
- 436
- 325
So I recently did my first vendor event, and I sold out of my pulled pork sandwiches in just over an hour. The response was amazing, and got me super pumped to do more. There are a couple other events that I’m interested in doing this year, but another opportunity presented itself today. While talking with a acquaintance, she asked if I was wanting to open a BBQ joint. I laughed and said yea that’s the dream, but that’s several years away. When I asked her why, she mentioned she was considering buying the local bar where she currently works, and making some changes. I told her I wasn’t really ready for that yet, but if she was interested maybe a monthly BBQ special would work. They’d buy whatever and however much meat they wanted cooked, and I would do the cook and get payed for the job itself.
I’ve seen the catering spreadsheet tha lets your break down your food loss and costs. But with something like this that doesn’t really apply because you wouldn’t have the expense of the food costs. This is a plus for me, because if they have a slow night, at least I’m not taking the hit. Anyone have any experience with someone hung like this or any thoughts on the idea? Do I just charge for my expenses charcoal/wood/etc and then take on day an hourly based on how much time I have invested in cooking. So like ribs take 5-6hrs compared to pork butt/brisket being 10+?
I really like this idea, because it gets more frequent cooks under my belt. It also gets my name out there with my food. As well as it allows me to make money for the possibility of quitting my day job and doing this full time.
I’ve seen the catering spreadsheet tha lets your break down your food loss and costs. But with something like this that doesn’t really apply because you wouldn’t have the expense of the food costs. This is a plus for me, because if they have a slow night, at least I’m not taking the hit. Anyone have any experience with someone hung like this or any thoughts on the idea? Do I just charge for my expenses charcoal/wood/etc and then take on day an hourly based on how much time I have invested in cooking. So like ribs take 5-6hrs compared to pork butt/brisket being 10+?
I really like this idea, because it gets more frequent cooks under my belt. It also gets my name out there with my food. As well as it allows me to make money for the possibility of quitting my day job and doing this full time.