4 categories. thoughts, suggestions
it seems selling BBQ/Food has 4 distinct categories.
health/state dept. marketing expenses, and time good food being a given... i hope i'm on the right track. with that said, how do you guys go about securing meat vendors? even RD prices aren't low enough to make a profit or break even, really. how is it done? |
I'm not a vendor but insurance also comes to mind as really important.
As far as vending... it would seem that unless you had a very low cost meat provider direct from the source, a Restaurant Depot or general food distributor like a Sysco would be the most common if you're buying in relatively low qty... or maybe a local meat wholesaler if you've got decent volume. |
meat prices are real high and continuing to go up. RD prices are a lot better than you think. call some wholesalers and you will see
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that's kinda what i was asking...do you guys go direct to source? how do you find the source? google is my friend, but finding a guy selling FDA approved pigs at a good price doesn't come up with many results... |
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anyway, the spot i had in mind, i just got info on. a small shack on 1/3 acre( i was hoping for tractor trailer parking)is 3/4 million. not happening. but thanks guys....i'm not giving up. i have a small dream.... |
Watch what supply trucks frequently stop in your area. You may think bigger chain equals bigger savings, but that's not always true.
Sysco is a good supplier, but it seemed that I was just about their only stop in town. Another supplier was much smaller (Cash-Wa Dist.) but seemed to stop all over town. The smaller company was much more accommodating, and seemed like they wanted to give me a huge deal. And yes, just call them. Call the sales dept. You won't call IBP, or Tyson, but food distributors or food wholesalers in your yellow pages. |
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