After 6 years of vending and catering. So far so good! We've made a profit (fully burdened cost, BTW) 3 of the 4 days we've been open with an overall margin that is right on target. Now to see what our sales cycle does. It should ramp up, fall and then ramp back to it's normal operating level. We shall see.
Butts, briskets and turkey gets cooked on one of my FEC500's. Ribs and Pork Steaks on my 3 door tandem Horizon Offset.
Next weekend we will vend AND run the restaurant! In 2 weeks, our LARGEST event ever.....3000 a day x 2.
05-29-2011 02:25 PM
Congrats and continued success!
05-29-2011 02:30 PM
best of luck jbrink01 - i'm sure you'll contine to have success. what does fully burdened cost mean? is this the type of stuff you're going to be covering in your class this fall?
05-29-2011 03:53 PM
Fully burdened would include all of the associated costs, variable and fixed, including things like labor, materials, insurance, rent, depreciation on equipment, etc., etc., etc.
05-29-2011 04:05 PM
Congrats man that is really awesome!! Sounds like a great first week was had with many, many more on the horizon for sure.
I have to say that the thought of vending to that many folks and running a restaurant at the same time sounds scary as hell to me...mainly since I'm a newbie caterer and all but I know from reading your posts over the years that you have the experience and can more than handle it. Good luck brother!!
05-29-2011 04:12 PM
Very good to hear!
Continued wishes for great success to you!
05-29-2011 04:21 PM
05-29-2011 05:00 PM
Many thanks guys!! We are sticking to a rather odd business model and so far - so good. That model is pretty simple for the store;
Destination Location (under 30 minute scenic ride / drive from heavy population density) + Limited Hours (train your customers when you'll be there - think Weekends Only Furniture) + Cheap Lease. I may get all wet, but nothing ventured = nothing gained.
Vending big is easy if you keep it simple. Pulled pork on 4" bun & fresh chips (buy locally) in a paper food boat and a bottle of water. Pre-cook the meat and reheat in FEC500 as needed. 4 people. Cambro Serving kiosk. 1 does meat and bun, 1 does chips, 1 does money, 1 maintains pit, fills sauces, serves water.
BTW - You can also lose big, but you can't win if you dont play.
05-29-2011 05:45 PM
Congrats!! As a wannabe owner, I wish you all the best and hope to hear all the good advice you can give on the subject.
06-18-2011 07:33 PM
are you still planing on the course about catering?
06-19-2011 06:12 AM
Congratulations, you seem to be well on your way to to being a successful restaurant owner.
06-19-2011 08:29 PM
Wishing you great success in your future!
06-20-2011 12:14 PM
06-24-2011 03:16 PM
Thats It, I'm out.
After 6 weeks in business, we are turning a profit. We are also closing the doors. We can't keep up with our other commitments, and they are more lucrative. So, we are walking away $$ even and wiser. I suppose the key is knowing when a "dream" is not a responsible choice from a time management and fiscal persepctive.
06-24-2011 03:18 PM
Definately a bitter-sweet situation. Congrats on getting out "even".