Smokin' for Your Friends to Smokin' for Your "Clients"

[tolarius]

Good Morning SMFs,

So I am sure we have all had that moment after smoking meat for X amount of years (or even just months) that we think "wonder if I should make this a business".   Then as soon as we have that thought, for us that remember any lessons from economics "small businesses are rarely profitable in the first few months (or even years)."

Then you watch BBQ Pitmasters, and the idea starts to simmer a bit longer in your mind about owning a business.  Then you go online to see what it takes to start your own business, and you look up or city and state and see the mounds of paperwork that you have to go through to begin to even just get your name registered.  

To make a long story short, you've gone from those Saturday mornings throwing in a few pork butts, a few rack of ribs, and maybe even some chickens, you find a nice comfy lawn chair, with your favorite alcoholic beverage drinking without a care in a world, to waking up at 4am everyday to get a store ready that literally has your quality of life in the balance.  What happened to Saturday mornings? LOL

If you read that far and still have the desire to start turning your Saturday morning relaxation machine to a cash making machine, then me and you are in the same boat.  I have been debating for months on how to start this endeavor (actually I have never started a business, I have worked for many small businesses however, so I see from cradle to grave, how this process really unfolds).  

Ideally I look at the aim of any business, "to maximize profits while keeping a low or lowering overhead".  That doesn't necessarily mean that you have to open a store, or rent out a huge lot, you just have to keep your costs down.  

So one of the ideas I had was selling to other businesses (small restaurants).  Making a weekly deliver of smokey goodness, when people ask where it came from just to say "small local place that delivers directly to us".  I've seen many of you sell directly to people like "charge X amount per pound of pulled pork". 

I would like to know what you have done to try and making smoking a second source of income for you.  

 

[boardpuller]

I feel your pain,  friends and family that eat mine QUE tell me I should do the same. One of my Docs say the same with out tasteing my food. I start dreaming and planning then I remember the video store I had and the headaches taxes payroll. Maybe you could sell one day week on the side of the road or parking lot. I don't know the laws where you are. But the pleasure of taking your time and making the best QUE becomes adreaded chore. Good Luck

 

[oneeyedblueberry]

Good Morning SMFs,

So I am sure we have all had that moment after smoking meat for X amount of years (or even just months) that we think "wonder if I should make this a business".   Then as soon as we have that thought, for us that remember any lessons from economics "small businesses are rarely profitable in the first few months (or even years)."

Then you watch BBQ Pitmasters, and the idea starts to simmer a bit longer in your mind about owning a business.  Then you go online to see what it takes to start your own business, and you look up or city and state and see the mounds of paperwork that you have to go through to begin to even just get your name registered.  

To make a long story short, you've gone from those Saturday mornings throwing in a few pork butts, a few rack of ribs, and maybe even some chickens, you find a nice comfy lawn chair, with your favorite alcoholic beverage drinking without a care in a world, to waking up at 4am everyday to get a store ready that literally has your quality of life in the balance.  What happened to Saturday mornings? LOL

If you read that far and still have the desire to start turning your Saturday morning relaxation machine to a cash making machine, then me and you are in the same boat.  I have been debating for months on how to start this endeavor (actually I have never started a business, I have worked for many small businesses however, so I see from cradle to grave, how this process really unfolds).  

Ideally I look at the aim of any business, "to maximize profits while keeping a low or lowering overhead".  That doesn't necessarily mean that you have to open a store, or rent out a huge lot, you just have to keep your costs down.  

So one of the ideas I had was selling to other businesses (small restaurants).  Making a weekly deliver of smokey goodness, when people ask where it came from just to say "small local place that delivers directly to us".  I've seen many of you sell directly to people like "charge X amount per pound of pulled pork". 

I would like to know what you have done to try and making smoking a second source of income for you.  

Good Morning!!!

You and I are in the same boat!! I will monitor this thread closely as I know the "experts" here will give us tons of advice. I love this site for that!!

I have been stuck in "analysis paralysis" myself for months. I am leaning toward a similar approach. Smoke and get the word out, but thinking a couple small restaurants around me and also adding like $10 to smoke pork butt, racks, briskets, etc. Patron can bring meat and I smoke or I can buy and smoke and they pay cost of goods plus up-charge for time, rub, etc.

Definitely looking for input from the gang here!

 

[scarbelly]

Guys your ideas sound good on paper but I doubt ANY restaurant would take your product without it coming from a certified (Health Department approved) kitchen.

You will need to check with the local AHJ (authority having jursidiction) to see what the regulations are for your area. They will govern your smoker and your kitchen for prep and clean up. These rules will also be tougher than the ones for the festivals as you are selling to restaurant who is going to reheat it to serve to it's customers.

Before you go to the trouble to check out the kitchen requirements, take some of your product to some local restaurants you might want to handle them and ask them to taste it and see if they might be interested.  If there is no interest there is no business. 

Another idea would be to actually smoke it at the restaurant using their kitchen and your smoker as a draw for customers. People love seeing a smoker running along side of a restaurant.

I am sure there will be others along to help you too. I hope you can find a way to make it happen.

Good luck  

 

[jarjarchef]

Have you thought of a food truck? Just a thought. Less overhead, smaller staff and you are mobile,.......

Ya know they it is all about the location.

I have been kicking around the idea of a food truck. I know of one in Orlando that does BBQ, but have not seen or heard of any others. Besides I am located in a nice spot where it is not too far to Tampa. I have not looked into it much, due to other finacial matters that needed to be TCO.

 

[supercenterchef]

I've always been a fan of the grass roots method of business start up...I like the guys that started by cooking on Saturdays for friends and family and started adding days as demand for the product grew until they realized that 1) They were essentially doing it full time and 2)  They still loved it...

...and so...