Be careful what you wish for...

Diver said:

I have loved to BBQ for as long as I can remember. I grew cooking whole hog BBQ with my Dad. A few years ago I threw a pig picken for a group of friends and co-workers. Everyone seemed pleased and I have done 5-6 cooks a year just for co-workers ranging from 30-300 people. I have been toying with catering and competing for a while now. I took the CBJ class in April and have judged 3 comps.

Well, I pitched a competition team sponsorship to our marketing VP at my office and she bit. Now we are signed up for 3 competitions this fall. To seal the deal, I agreed to package pork and brisket from the comps, pre-sell by the pound, and what ever we make will be donated to charity in the name of the company. I am very excited and quite nervous.

Then it got deeper. I was approached by a potential investor that wants to back me in a catering business. I haven't said yes or no. I have a corporate job and a non bbq related business. I am already pretty busy but I'm in the tax prep business so my busiest time coincides with the slowest catering time. This isn't new but now my wife REALLY thinks I'm crazy. I have been reading and studying everything I can about the business. I truly appreciate all of the time you all have devoted to this forum. With that said, I have a couple of questions.

1. My plan would be to start small on weekends. When creating the business plan, how many events is realistic as you are getting started? I have built relationships in my corporate position with a lot of event planners, DJs, hotels etc so I think I have a good base to start marketing but I want to be realistic/conservative in the projections.

Be careful of pooping where you currently eat. One thing if these aquaintances approach you, but pursuing them may be seen as a conflict of interest. Line between corporate and weekends could get blurred very quickly.

2. Am I realistic in believing that I can get by initially with backyard equipment? I have a trailered whole hog cooker(bare bones home made style), a couple of cheap offsets and a couple of drums.

Maybe, depends on size of the gig. Your image is what you project to your customers. What do you want them to see/perceive?

3. I saw the advice to start small and build with cash. It seems to be sound advice. I need to prepare a 5 year plan. What would a realistic growth curve look like? I was asked; "What will this business look like in 5 years?" I honestly did not have a clue.

Build with cash is the best advice. Ask your potential backer what he is looking for as a return on the money he is "investing" and then work backwards (Like a backup calendar) and set milestones that you both can agree on and track progress. Underpromise and overdeliver should be the watchwords in the 5 year plan, and don't forget contingency and exit plans.

4. I have been shopping competitors and they obviously get better pricing than I can get right now. I was thinking I would have to go to local butcher shops, explain my plans and negotiate a deal. Is that normal procedure?

Price is not a measure of quality, and there is no shame to saying "no" to potentially unprofitable, or even low profit prospects. Quality=Value=Price. Business license and Tax ID can open the door to Restaurant Depot. Smart and Final, Costco and Sam's are all options shorter term. Local butcher may be cost prohibitive in order to make margin.

I think that's all for now. I am totaly stoked and really scared by the possibility that this may really happen. Sorry about the lengthy post. Over the next few weeks, I am cooking at parties for 40, 50, and 300, all non paying events. I think it is time to start getting paid. Thanks to all!

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Diver said:

I have loved to BBQ for as long as I can remember. I grew cooking whole hog BBQ with my Dad. A few years ago I threw a pig picken for a group of friends and co-workers. Everyone seemed pleased and I have done 5-6 cooks a year just for co-workers ranging from 30-300 people. I have been toying with catering and competing for a while now. I took the CBJ class in April and have judged 3 comps.

Well, I pitched a competition team sponsorship to our marketing VP at my office and she bit. Now we are signed up for 3 competitions this fall. To seal the deal, I agreed to package pork and brisket from the comps, pre-sell by the pound, and what ever we make will be donated to charity in the name of the company. I am very excited and quite nervous.

Then it got deeper. I was approached by a potential investor that wants to back me in a catering business. I haven't said yes or no. I have a corporate job and a non bbq related business. I am already pretty busy but I'm in the tax prep business so my busiest time coincides with the slowest catering time. This isn't new but now my wife REALLY thinks I'm crazy. I have been reading and studying everything I can about the business. I truly appreciate all of the time you all have devoted to this forum. With that said, I have a couple of questions.

1. My plan would be to start small on weekends. When creating the business plan, how many events is realistic as you are getting started? I have built relationships in my corporate position with a lot of event planners, DJs, hotels etc so I think I have a good base to start marketing but I want to be realistic/conservative in the projections.

Start off trying to do a couple of gigs a month. This will give you the time to process the following:
a. If you really want to do catering
b. Supplies needed
c. Develop marketing strategies (website, brochures, etc.)
d. Evaluate your services and make modifications


2. Am I realistic in believing that I can get by initially with backyard equipment? I have a trailered whole hog cooker(bare bones home made style), a couple of cheap offsets and a couple of drums.

You can get by on small jobs and save loot to buy real euipment. Real paydays will come with nicer equipment.

3. I saw the advice to start small and build with cash. It seems to be sound advice. I need to prepare a 5 year plan. What would a realistic growth curve look like? I was asked; "What will this business look like in 5 years?" I honestly did not have a clue.

Nobody really has this answer in these downtrodden times. It is said that it takes 3 years to solidy your niche in catering. I will argue that it will take longer than 3 year, especially now.

4. I have been shopping competitors and they obviously get better pricing than I can get right now. I was thinking I would have to go to local butcher shops, explain my plans and negotiate a deal. Is that normal procedure?

Try Sysco once you get really going. For now you should be able to get by with Sam's, Costco or Restaurant depot types.

I think that's all for now. I am totaly stoked and really scared by the possibility that this may really happen. Sorry about the lengthy post. Over the next few weeks, I am cooking at parties for 40, 50, and 300, all non paying events. I think it is time to start getting paid. Thanks to all!

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Yup, Cut that free stuff out!

jbrink01 said:

Start small, build with cash purchases and choose equipment that will support growth. Dont work cheap!!!!

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