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View Full Version : Vending results, day 2 of 3......


jbrink01
03-26-2011, 09:15 PM
So let me set the stage. Christian Outdoor Expo, Friday 3 - 9, Saturday 10 - 9 and Sunday 10 - 4. Signed up for this several months ago. Snowed 6+ inches today which we expected to kill us. Loe and behold, we are broken even as of tonight. Tomorrow is all profit. Let's hope it's a good one! Honestly, as of 11am today i was hoping for break-even overall. We've served about 68 pork butts so far.

nitelightboy
03-26-2011, 09:17 PM
That's awsome. I hope you're slamming busy tomorrow!

Bbq Bubba
03-26-2011, 10:13 PM
68 butts gets you to the break even point?

Big_Alvin
03-26-2011, 11:23 PM
jbrink01 - dude we need to chat, i want to take my BBQ to your levels in terms of serving the public via catering and vending. i'm in the early stages of planning. I just may have to fly out from MA to your class your planning.

grillfella
03-27-2011, 02:14 AM
Nice vending is tough. I vend smaller events in hopes to drum up future catering jobs

jbrink01
03-27-2011, 09:23 AM
68 butts gets you to the break even point?

We went pretty heavy. Cooked 90 plus 5 cases of brats, plus beans, potato salad and slaw. We also took 200 pork burgers for today. We were promised 10,000 people at the event over 3 days. They are at 9000 through last night. Other food vendors (there are 6 total) pretty much suck. We are higher priced than the other bbq guy but he isnt selling much. People keep commenting how clean and professional we look. It must matter......:becky:

BTW - Bear in mind that when I say even, I mean after ALL costs including depreciation, overhead and labor for the total weekend. Today is PURE profit.

Cook
03-27-2011, 09:25 AM
68 butts gets you to the break even point?

Seriously.

jbrink01
03-27-2011, 09:34 AM
Yes, seriuosly. My bill from KUNA Meats in St. Louis this week was just over $1200. My total cost of raw goods is right at $2,000. My total costs with labor will be just shy of $3,000. My total sales should be around $5500 if foot traffic holds up.

ButtHuttBBQ
03-27-2011, 09:41 AM
Hope you do well sucks not to make a good profit for all that hard work.

jbrink01
03-27-2011, 10:08 AM
PS - Those of you that have done this get it, but for those that want to vend, 3x raw goods cost generally equates to about a 40% net margin AFTER you pay for equipment, insurance, vending fees, hired help, etc....

Ashmont
03-27-2011, 10:19 AM
PS - Those of you that have done this get it, but for those that want to vend, 3x raw goods cost generally equates to about a 40% net margin AFTER you pay for equipment, insurance, vending fees, hired help, etc....

Yes very correct and then throw a snowball at it (PUN intended) An unexpected 5" of snow or some other event and it can get dicey!

jbrink01
03-27-2011, 10:35 AM
Exactly! We would have been even by mid-afternoon yesterday if the weather had been good! IMHO festival type vending is either great right out of the gate, or you sweat it all weekend. I do love those events when your even by the end of day 1 with 2 days to go!!!! Just not this one.

3 Rivers BBQ
03-27-2011, 11:11 AM
If you went through 68 butts in one day and you only have 90, you are in major need of more butts. Hope things goes well for you. Profit is a nice word. What kind of vending fee are you being charged?

jbrink01
03-27-2011, 11:22 AM
If you went through 68 butts in one day and you only have 90, you are in major need of more butts. Hope things goes well for you. Profit is a nice word. What kind of vending fee are you being charged?

Today is a short day, so we took the pork burgers to fill in. Our vending fee was $350 plus 10% of net. It's currently low 30's with 6" of snow cover....

PorkQPine
03-27-2011, 11:39 AM
Vending is dicy especially with the weather you are havng. I like to break down my expenses daily so I know where I am at the end of each day. Keeping a daily average helps planning for the next one and sometimes I don't buy all the product prior to the event if possible because of the possibiliby of unexpected problems with weather, other vendors etc.

jbrink01
03-27-2011, 12:38 PM
Vending is dicy especially with the weather you are havng. I like to break down my expenses daily so I know where I am at the end of each day. Keeping a daily average helps planning for the next one and sometimes I don't buy all the product prior to the event if possible because of the possibiliby of unexpected problems with weather, other vendors etc.

Wish i could. I buy wholesale and they deliver several days prior. Upside is that all but the slaw will freeze. I know where I am daily, and can generally tell you based on time of day how it's going. It will all be ok, just wish it was warmer..........

Two Bears
03-27-2011, 01:02 PM
A fee to be there plus 10% of the net???? Nothing like putting the screws to you just to be there and taking all of the risk.

WineMaster
03-27-2011, 01:04 PM
A fee to be there plus 10% of the net???? Nothing like putting the screws to you just to be there and taking all of the risk.

Thats a nature of the business. Knockem dead today. Cold or not, People are sick of being cooped up. Have a good one.

jbrink01
03-27-2011, 04:25 PM
A fee to be there plus 10% of the net???? Nothing like putting the screws to you just to be there and taking all of the risk.

There is always an alternative solution. My wife just sold the tear down comittee a discounted catered meal during teardown in lieu of the fee. Catering menu price = $1800. Discount = $500. Meal cost = $800. Profit on meal = $500. Leftovers = gone. Voila!!! Way to go Tricia!!

bigdogphin
03-27-2011, 04:36 PM
There is always an alternative solution. My wife just sold the tear down comittee a discounted catered meal during teardown in lieu of the fee. Catering menu price = $1800. Discount = $500. Meal cost = $800. Profit on meal = $500. Leftovers = gone. Voila!!! Way to go Tricia!!

Thats the next level! Way to go.

brotherbd
03-27-2011, 04:56 PM
Since we are in the planning stages also I also need to make sure my pork butt is in one of the seats in your class when you get things finalized.

Why to go, nice weekend!

Dr_KY
03-27-2011, 06:00 PM
There is always an alternative solution. My wife just sold the tear down comittee a discounted catered meal during teardown in lieu of the fee. Catering menu price = $1800. Discount = $500. Meal cost = $800. Profit on meal = $500. Leftovers = gone. Voila!!! Way to go Tricia!!
And that right there is is what I'm talkin' bout!!!
Tricia scores a TKO!!!:boxing:

PorkQPine
03-27-2011, 06:29 PM
There is always an alternative solution. My wife just sold the tear down comittee a discounted catered meal during teardown in lieu of the fee. Catering menu price = $1800. Discount = $500. Meal cost = $800. Profit on meal = $500. Leftovers = gone. Voila!!! Way to go Tricia!!

Now that's how to make lemonade.

worthsmokin
03-27-2011, 06:41 PM
Nice turn around for the weather. You never know what it will be like especially this time of year. Looks like all the bullet sweating payed off. :-P

jbrink01
03-27-2011, 07:17 PM
Well, here is the tally. $5642 vend plus $1300 cater = $6942. Costs came in at 3188.23. So, and I'm doing this in my head, a net profit of about $3754.00. I'm headed out the door to take Tricia to dinner. She deserves it!!

nitelightboy
03-27-2011, 07:28 PM
Sounds like you guys had a great weekend. Congrats!

jbrink01
03-27-2011, 10:36 PM
BTW - I didn't post the results to brag in any way. It just turned into a good weekend in spite of the weather and thanks to my wife. If they had been bad I'd have posted that too. (Had one 2 years ago that cost us $1,000 plus vending fees to do.) I'm reluctant to vend unless I've got nothing to do, and then it's usually a gamble. We have one locally that we've done for 5 years that has been declining every year. Fist year was $3500'ish net. Last year was $2,000'ish net. This year we took a catering same weekend and will send our crew to vend so we'll profit a bit less but not have to be there.

worthsmokin
03-28-2011, 01:29 PM
BTW - I didn't post the results to brag in any way. .

I like to hear stories like this. We have done 2 events, neither one were profitable. We lost out big on the first one (around $1,200) there is something about tornado's that send people running to not return. We where at the Shatto Dairy Farm for family fun day. We started to get a line established a little past 1100 sold 14 sammies quick then TORNADO about 2 miles up the road.

2nd was at NKC couple weeks ago. We did profit enough to pay for our comp fees so it was not a loss. Just extreme amount of work just to make enough to have fun and play :thumb:

I know it can always be a grind we have our bread and butter of roadside vending where I live. There is always the unknown of an event that is exciting. :crazy:

Bbq Bubba
03-28-2011, 06:26 PM
A fee to be there plus 10% of the net???? Nothing like putting the screws to you just to be there and taking all of the risk.

This is standard for vending most type of places.

Way to save the weekend!

chambersuac
03-28-2011, 06:35 PM
That is awesome. Congratulations. Now....go get some rest...and DON'T come vending in my area (I'm doing a few this year) LOL

3 Rivers BBQ
03-28-2011, 07:42 PM
Great Job. Your vending cost is actually a good rate. I have heard of some as high as 35%.

Bigdog
03-28-2011, 10:14 PM
I see that some folks are shocked at the high cost of doing business. Yes folks, it is expensive because you do have lots of expenses. I was in the rag trade (clothing) and know first hand how expensive a brick and mortar business is. Yup. Even though you are selling some of your goods for twice what you paid for them, most retailers net only about 10% or so.

Cook
03-29-2011, 09:50 PM
I see that some folks are shocked at the high cost of doing business. Yes folks, it is expensive because you do have lots of expenses. I was in the rag trade (clothing) and know first hand how expensive a brick and mortar business is. Yup. Even though you are selling some of your goods for twice what you paid for them, most retailers net only about 10% or so.


You see the tip of your nose (and maybe some of the folks your refer to).

I will say that most "profitable" restaurants I know net around 3-10% of sales. BBQ places can be higher than that if in the right market.

No spring chicken here...I know the cost of doing business. :becky: