Can I make money as a BBQ vendor?

My husband was laid off in January and we decided to go into the BBQ Vendor/Catering business. We just did our first catering gig last weekend, and this weekend we're opening up in our state park (Cedar Hill State Park in DFW area). They want us every weekend if we're available. No other food in park except the marina store that sells chips and microwave meals. The park has 355 campsites, 200 picnic table, and a marina. I can't wait! We're getting excited. I'm hoping it'll provid a living for us. It's tough at there looking for work.

Good advise here from Guys who are out there doing it
We cater part time and only for people we like
Because it is work if we don't like the people we are serving

I agree with all of the above. I lost my job in December and with nothing out there I have picked up on starting a business in vending BBQ. Granted we did get a taste of what it would be like by hooking up with the local pub/bar an did a bit of Q on sunny weekends. We are now to the point where I have built a cooker, passed the food handling, safety and awareness class and booked a few gigs.

If you want it then it's out there you just need to dig deep and listen to the advice these brothers and sisters are passing along.

I wish you the best and remember to pass along what you learn from your experiences.

Doc

As a former owner of their own business, I would like to add that you should not expect to make money right away. Start up costs are always more than you expect so have a reserve. But also remember, too little money can also be a good thing. If you have to work hard to stay afloat, you will work hard and you will make the money.

Las year we jumped into the vending/concessions world to supplement our catering biz. I found there to be a wicked learning curve when trying to find what to serve and where. Last summer we took our hits with having way to much for some vends and way to little for others. Setting up and marketing our butts off only to find little interest. Best advice is to do your homework. We are now a little more than a year into our adventure and things are looking up.
Last year we focused on small events, auctions and farmers markets. This year I’m finding that people are calling us to vend their events large and small.
Don’t expect to make a ton of cash at first and don’t bite off more than you can chew and let it grow on its own.
If you like being in front of people and you have a passion for what you are doing the sky is the limit.

Last summer we took our hits with having way to much for some vends and way to little for others.

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This has to be one of the toughest parts! I'm struggling to estimate numbers for our big event.
You guys have the added pleasure to have a streak of good weather where as here a sunny day it often tough to come by. This is why i have gone the route of larger events. It could pay off but then again...

Good luck it's always worth a shot

I'm not a BBQ expert, but numbers and entrepreneurship are a passion of mine. I write a lot of business plans for large and small efforts, my focus being the financials.

I would never bet against you.

As others have said, write a plan. Write a few plans with different scenarios. An income statement will reveal many things over time, especially run many different scenarios (best to worst). Quickbooks is easy enough for you to learn how to manipulate the data. It takes time and no one else can do this for you. Going back to the data every day with new ideas will help formulate a more realistic (accurate) plan.

Strategies for tax planning are essential. You may overcook for example, but can donate to charities. There may be better ideas also to capture a 1 to 1 in losses (in-kind donations to non-for-profit corporation).

Do market studies to estimate sales variables. Most studies seem like common sense, but sometimes you will discover a jewel that was not previously realized. Gather population, demographics, competition, and all the other socio data. The data will give you confidence.

I like cash plans. Buy your assets with cash, earn dollars, and then buy more assets for bigger equipment. While this is not always possible, borrowing or credit is a slipperly slope that may sneak up on you later. Borrowing is a heck of a lot more stressful also.

Best of luck and keep us up to date. If I can be of help, just let me know. I think its an interesting project.

Terry, CPA

Man what an awesome thread. Prepare to work hard. Chase dream.

tony76248 said:

...she is a waitress in an Italian restaurant. The folks she works for actually own two restaurants just to achieve and maintain their desired standard of living. The husband runs one and the wife the other. They are there every night and definitely weekends.

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This is probably the most important truth you have to come to grips with.

As a programmer, you get paid regularly regardless. You can have days where you are sick, unproductive, cranky or whatever and that check still arrives. The food business is NOT A JOB, it is a LIFESTYLE. You will be married to it. You will spend more time at your restaurant/vending booth then you spend at home. If you take a day off, everything grinds to a halt and you will lose money. (Yes, even if you have employees, unless you can afford to pay somebody the $30K a year it takes to get somebody who cares about your business)

I know what I am talking about - I work as a programmer and am a partner in a BBQ Restaurant. My partner and/or his wife are there six days a week, 52 weeks a year. There is no way I would choose to quit my IT job and work in the food business full time - it requires a tremendous commitment for a marginal return in addition to great financial risk to capitalize a business with the highest probability of failure of any start up.

All that said, go for it if preparing food is such an overwhelming passion that you think about it all the time and you reap great satisfaction from doing the hands on work. However, if you are looking at this move as an easy alternative for providing for your family you would be making a huge mistake; better to figure out how to become more competitive in your field and keep BBQ as a fun hobby.

I'm not trying to discourage you, just to help make you aware of the reality of the biz.

EDIT - Oh and one other thing: If you don't like dealing with the public, don't even think about it! Folks have many choices when they to go out eat, and the one thing a small operator can offer that the franchises can't is personalized service. Your customers will return to dine because of YOU. If schmoozing with customers doesn't sound like something you want to do you're in big trouble before you start. Only you can be the owner - you can't hire a stand-in.

I have what I deem to be a successful BBQ vending and catering business in addition to my career. My wife essentially runs the catering business in that she doesn't have a "real" job. I'm so freaking tired of it right now, I'd kill for 2 consecutive days off. Write me a check and the whole ball of wax is yours........

Serving food needs to be a passion first and a business second! One must have a tolerance for the public(especially the bitchy ones) and not mind spending 8-14 hours on your feet.
Know your region and what people like in that area. I hail from Va. and a "country" ham is a standard at many meals there but now live outside of Philly and most people here have never heard of it. Here, cheesesteaks and pretzels rule, but there can be a niche that works, you just have to find and market it.
Also, make sure your immediate family is on board! I am a restaurant widower(about 7 days a week) and have been for a decade; I knew the deal when I married but some days it is tough.
Lastly, never trust your purveyors...if you dont shop them weekly your pricing will always start to creep up. Reviewing your receipts also keeps you aware of seasonal market trends.
There is a couple of cents of info and feel free to pm me if I can help with any other food biz ??? The best of luck to you if you do start up and remember passion is the key....to most things!!

BTW - Food is a passion as cjcullom states. My whole family is on board with the plan, but it's like being a dairy farmer (i grew up on a beef operation) and the cows need milked every day x2.

Good luck!!!!

barbefunkoramaque said:

yes, note my signature line.

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i haven't read the whole thread, but, if the sig line is serious jump on this.

barbefunkoramaque had some serious skills. i'm sure his disciple pitmaster t learned a few things from him....:becky:

never ate his Q, but made his recipes, and they are G. U. D.!

shoulda maybe read the date at least!

but, good luck my friend! ask away, this community is always there to help!

and keep sharing your experience to help others.

farklf said:

I'm on in. Couldn't keep doing the 6 hour commute each way on weekends. Don't want to program computers anymore. Joining a taco stand to do work with them for HD reasons. I'll get my feet wet and go from there. I hear a little voice saying' Get in where you fit in'. I will give it all I got and will be smart about. Got enough to allow the wife to let me try it.


I got figure what it will take for me to make 100$ a day. I know if this works . me and the taco owner gonna have to talk! I have no agreement with him now and he has no financial obligation at the moment. he will propotion and add sides and price adjust as he see's fit. He will be paying me a % + cost of all products. We'll see. I could use some advice on BBQ and such. But not my programming loss because this is a new season and I am all in. Can't go back to that job and don't want to leave my wife anymore and she can't go because of her family is here.

So, Here i go!!

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Good Luck To You!!!!! I hope it all works out well for you!!!!

Been there myself. Had a small restraunt with my wife at one point and it can be difficult at best. Remember unless you have a load of cash to blow, which you will if your not careful, YOU are responsible for everything. That means being there every day, starting early and finishing late.
Unless you really love the business you will probably find that within six months you will either love it or hate it. The other aspect is cash. How much do you have to start, how much do you have to pay YOUR bills while the business makes little money.
On the up side if you love it and you have a good product and price you probably will do fine. Just be aware of the old saying: The best way to make a large amount of money into a small amount of money is to open a restraunt.
Be prepared for the initial investment also. I think we spent about $5000.00 in City, state and county fees, inspections, LLC, insurance, rent etc... the list goes on and on.
Good Luck

Panther5150 "I think we spent about $5000.00 in City, state and county fees, inspections, LLC, insurance, rent etc... the list goes on and on."

This is the problem with any small biz, very heart breakin

You are in a hard spot, Catering is a great bus., getting the reparation and in with the company's that spend the bucks. Takes time, You will spend a lot of time selling your self and product. Don't be the cheapest, sell Quality and service. Don't run out of food. the Big boss like a little something to take home, Find your allies, take care of them
Good luck
Big Jim