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-   -   Feeding People in a Bar (http://www.bbq-brethren.com/forum/showthread.php?t=50418)

Lakeside Smoker 10-09-2008 09:56 AM

Feeding People in a Bar
 
I was just asked to serve my pulled pork to a local Knights of Columbus bar room. They have a workable commercial kitchen that is inspected and approved by the local health department. I have been there many times and on Friday nights they have a good size crowd. I've never done something like this and would love any input good or bad.

Thanks
Mike

Arlin_MacRae 10-09-2008 10:01 AM

It sounds like a golden opportunity to me, Mike. Congrats!

BBQ Grail 10-09-2008 10:04 AM

Obviously you've already impressed someone with your pulled pork. Just do what you do and do it well.

big brother smoke 10-09-2008 10:25 AM

You need help with quantities or something? How many people do you guesstimate?

BTW: Congrats!

Ashmont 10-09-2008 10:34 AM

Golden opp! That's a great angle for a caterer. Next you will be hunting down VFW, American Legions, most that have a building will have a kitchen an Bar. Even Churches that have school usually have Kitchens. You could do Parish picnics and such. Good luck were all counting on you!

Lakeside Smoker 10-09-2008 10:37 AM

I was thinking on making enough for 50 sammies and maybe serving them with one side. The management said it was entirely up to me; they are just doing this as a service to their members.
Price per plate?

BBQ Grail 10-09-2008 10:38 AM

Make sure you run out! In this type of situation I think it's a good marketing ploy to sell out. Will make people that didn't buy one this time to want one next time.

big brother smoke 10-09-2008 10:47 AM

Quote:

Originally Posted by Lakeside Smoker (Post 754382)
I was thinking on making enough for 50 sammies and maybe serving them with one side. The management said it was entirely up to me; they are just doing this as a service to their members.
Price per plate?

$6.00 -$7.00 per plate YMMV state to state

BobBrisket 10-09-2008 11:39 AM

People, BBQ, bar, and booze..............that's a winning combo in my book. This is just me, but want to make plenty and feed as many people as possible as they may become future clients for their private parties, etc.
Are they buying the food for you to cook or are you buying it and then selling it? I would think that would make a difference as well. If I was buying and then selling, I wouldn't want to have a lot left over and eat into my profits. If they are buying just to feed the customers, I'd make more and then they can have the leftovers. I'd go for 100 sammies if they buying. Then maybe the 50 if I was buying and selling. Course I don't cater so what I said may not even be worth 2 cents. Good luck. Sounds like a really good time. You may want to ask them for an average head count on the day you will be doing this to give you a better idea.

Cabntmkr1 10-09-2008 11:45 AM

Congratulations!
Be sure to take photos and post on here, bro!

The Pigman 10-09-2008 06:20 PM

Congrats take alot of business cards.....Keri's Hog Apple beans go well with booze and have fun.............cant go wrong.

Lakeside Smoker 10-09-2008 07:15 PM

Thanks for all the positive feedback!

Mike

Bbq Bubba 10-09-2008 08:11 PM

Quote:

Originally Posted by trp1fox (Post 754385)
Make sure you run out! In this type of situation I think it's a good marketing ploy to sell out. Will make people that didn't buy one this time to want one next time.

Bingo!!

Smoke on-site, you won't need any kind of permits.
Start with 50 sandwiches and serve slaw for the pork and beans as the side, you should be able to go $6 or 7 easy! That will make it worth your while.
If you sell out, adjust accordingly....once word spreads, look out!
Good luck and pics!! :cool:

Qcrue2U 10-10-2008 01:03 AM

Congrats!! Golden opportunity...

Dr_KY 10-10-2008 09:09 AM

I started doing Q at my local pub when the weather is nice and that turned into sponsorship for our contest, private party's for local people that visit the pub and I even managed to lock in a BBQ at a pub about a mile from here for a Halloween cook. I have been granted full use of the kitchen whenever I want it with no strings attached. Of course the landlord and his staff eat for free on the night and are left with a clean kitchen, a full bottle of homemade sauce and not a clue there was any food in the place at closing time.

I also get to use part of the deep freezer to store my bulk items year round.

This can be a huge open door for you so get after it and hang on tight.

EDIT-
I like to make things that are easy for people to eat standing so I go with chicken wrapped in bacon on wooden skewers, burgers, sausages on skewers and ABT's with a skewre in place if the toothpick holding three on each.


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