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Unread 05-14-2009, 10:30 AM   #12
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Join Date: 09-10-06
Location: Fort Worth, TX
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The one item folks really need to consider when catering or vending is the wear and tear of equipment. Also consumables, paper towels, plates spoons etc.... These items stand between you making a buck and going bust.

Many businesses out there are living or dying by cash flow alone. If the job can not generate a profit, folks need to opt out.

Of course after you do enough jobs you can more easily calculate profit and loss.

I did have several requests out there for my spread sheet and it is still available to anyone who wants it. It is very helpful in getting to the bottom line. Of course you will fill it in with your info.
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
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