Question for anyone who can give insight!

[svp151]

Hello names Seth and I just wanna thank anyone and everyone in advance. Ok here's my question i have been smoking food for about 7 years and finally bought a bigger trailer rig and have recently been approached by a old high school friend that opened a restaurant a few years ago and wants to know if I want to smoke some food every once in a while on Friday and Saturdays .... has anyone on here ever done anything like this be for,And would also like to know how to or what to expect on charging or getting paid for my service. Have not gotten into that with him yet just said I would think about it because I wanted to do a little research first.

thank agin for any info

 

[SmokinAl]

This a good question for Chef Jimmy J.

I'm sure he'll be along shortly to help you.

Al

 

[chef jimmyj]

This can be easier than the average Weekend Warrior wanting to go pro. You can save a lot of cost on permits and licensing if your buddy ties what you do into his business. You are basically a Contractor using the restaurant as an inspected commissary kitchen. Buy thru the restaurant distributor. Prep work in his inspected kitchen. You cook, he sells. You get paid for your time on site and that is up to you and your friend to negotiate how much. A lot depends on the market. Is the place a Family Restaurant with the Blue Plate Special at $8 or a Steak House at $25-30 a plate. What does he pay his Line Cooks? $9-$12-$15 an hour? You are a specialist with special equipment and talent. $15 to $20 an hour would not be out of line with all the meat, rub, sauces, and assorted ingredients paid for and stored by him. He sells at what the market will bear and that's it.

Now if he just expects you to deliver a finished product...That a whole new ball game. You have to cover permits,business license, pay taxes, have an inspected kitchen, carry all the Insurance, go through Food Safety Training and Certification. You do all the Buying, pay distributors, maintain and inventory and storage.Your local laws may require all equipment be restaurant quality and NSF Certified.You can't have what you sell in your home kitchen refer and use the Kmart Crock Pot. You maintain and store the product and prep inventory. Basically you are going through a Catering Business start up and all that entails. Going this route you charge 2-3X the cost of Meat and all ingredients. BUT...That still has to be negotiated because your buddy has to put profit on top of that. If his 16oz Steak is selling at $25 he can't move a Pulled Pork sandwich at $20. This is just a brief overview but should get you started talking further with your friend...JJ

 

[svp151]

Thank you very much JJ that was over the top helpful for me gives me more to think about and how I will probably be going about all this bc I don't have any of the licensing or insurance or restaurant style kitchen as of right now

 

[3montes]

All this also depends on what state you are in. Minnesota is very difficult to set up catering. When I inquired I was told all my equipment had to be stainless steel including the smokers themselves. Seems every time I would inquire the state about something I got a different answer. So many regulations even they didn't know them all.

Now I just do private parties. Weddings, grad, family reunions bachelor and bachelorette

parties. No general public events where I'm selling by the plate.

The hosts tell me how many people are expected at the event and what they want on the menu. I generally just do the entree and all the sides are provided. I buy all the meat and prep and cook at their site. They pay the grocery bill without a mark up. I don't "charge" for my services. I accept tips.

This has worked out great. I have never been stiffed or even felt I was under paid. People can be very generous when the food is good and the beers been flowing!