Roadside sales????

May I ask why you are doing a business plan to sell roadside BBQ?

I get it. Around here some of the Lowes home centers have a Dominics sub trailer out front. The smell off grilling peppers and onions is very attractive.

I know this, when it first started there were lines at those things all the time. After a while, the novelty kinda wore off and I don't think they do near as well as they used too. They seem to do better on weekends and now days I'm used to seeing one or two folks there at any given time and about 6-12 on weekends at any given time.

I only offer this because I am one of those nuts that seems to be in a home center at least once a week or so and notice such things. Just thought I'd toss it out to you for consideration.

So you can present it for funding ? that says you have no sales ? Why would someone want to invest in something you haven't used your own money in to, start and become a business, I have been in business for 25 yrs bin broke at least 4 or 5 times but still will not give up the farm not to have to work for anybody Let alone have to convince someone to buy a share of my dream, P.S. thru these hard times I'm broke again

RICK Allen said:

So you can present it for funding ? that says you have no sales ? Why would someone want to invest in something you haven't used your own money in to, start and become a business, I have been in business for 25 yrs bin broke at least 4 or 5 times but still will not give up the farm not to have to work for anybody Let alone have to convince someone to buy a share of my dream, P.S. thru these hard times I'm broke again

Click to expand...

That was going to be my reply post.

There aint a bank in the world that will fund a roadside stand, thus i was wondering why waste the time doing a plan.
I started with my own money and invested in myself and did fine. Had i kept at it, i could have gotten a loan on the business i had built.

IMPOSSIBLE to project numbers on that. To many factors.
Meat prices, weather, location, what if nobody likes your food?

Sorry didn't mean to be harsh or mean , If you want to do this your pretty much on your , own me I would say go for it if thats what you want, the hardest thing is for you to do is convince yourself, and once that hurdle is overcome then it is just 12 hr. 7 day a week life style and, eating leftovers , Trust me it's great, oh yea, theres no retirement plan lol

If you're going to be using an approved mobile kitchen/catering trailer I'd be glad to help out with that. Shoot me over the specs if you'd like and we can get you a quote for your business plan.

Good luck with it JR, I hope it's successful for you.

I started with my home smoker at a friends convenience store and worked under his HD permit. Paid cash for upgrades as I went. 5 years later I have a nice shop and good business. Did I mention cash? I have NO debt, but went SLOW.......as far as traffic goes, we still roadside it 26 days a year between caterings. We cook 10 butts, 14 brisket, 12 slabs, 40 pork steaks, 12 chickens, brats, hot dogs and sides. We sell out.

i know a few of the guys around here that do that. the one that seems most "successful" is there in the same place, rain or shine every week from 10 til 3, 3 days a week. says he lives well on that. he might also be a billionaire thats bored. we set up a few times on a buddys shed lot about 1/2 mile from a flea market. did well there. until the health department stopped by during the week to ask about the bbq deal on the weekends.. we stopped. we were making about 300 after costs on a saturday. pretty good for 6 hours or so. $4 sammies, $6 plates.. sauce and bulk for sale etc.. hauled the smoker, pop up and a coulple tables. the plan was to turn on of the buildings into a "resturaunt" sorta. knew at some point the HD was gonna cause issues. it was prolly some taco vendor at the flea market that ratted us out.. good luck..!!

Did Saturdays in our front yard last summer while re-building after the original Hut burned down (the week before Memorial Day no less). Advertised in the local paper, set up signs on the major roads, used Facebook, our website & email newsletter to get the word out. Ran from noon until 5PM or sold out. We were about 1/2 mile outside of town on a road that goes to Plattekill Mountain (big for mountain bikers).

Averaged about 20 - 30 sales across out menu - sandwiches, platters, bulk, feasts, sides, etc. Usually cooked 8 butts, 6 briskets, 8 racks & 4 turkey breasts with 20 pounds mac & cheese, 15 pounds BBQ beans, 5 pounds Mustard Slaw & 5 pounds sweet & sour slaw. Sold out most weekends before end time. On July 4th, we sold out in three hours.

Would probably have had even better traffic in a downtown location. We live in the Catskills - fairly rural. Did a 10x10 pop up for a community day in front of our new location & had our biggest day ever in 3 hours selling nothing but sandwiches.

Then again - road side is a real pain. Cook - set up - serve - tear down - repeat. We only did Saturdays (HD restrictions as we did not have a commercial kitchen) but that was enough to tell me it's not for me. I'll stick with my little take out joint. Though - now that I think about it - overhead is definitely lower in roadside.

PM me if you'd like a few number from the middle of the Catskills.

cheers,

Please take note that the guys that responded above that are STILL COOKING ARE SUCCESSFUL are FULLY LEGAL BUSINESSES.

Honestly, I don't know you. I don't know your motives. I do know a bit about the business, though. I have been cut throated by some that won't go legal, and hurt my business. The only competition that aggravates me is the competition that won't play on an even field. My comment was more for the poster that openly stated that he WASN'T Legal.

I wish you nothing but luck and good fortune in your endeavors.