First Day vending

jgh1204 said:
California allows you to cook at home? Do you have a certified kitchen?
Click to expand...

That's what delayed my start by 2 months. I finally found a certified kitchen. No we can't cook at home. I managed to get the local American Legion Hall to allow me to use their facilities. The only bad thing is that the kitchen is right next to their bar. I took a couple of breaks in the bar and found they have very inexpensive drinks. I joined the Legion and it was easier to get approval. Plus it's nice to be able to wash all the pans, etc, in the big sink there.
 
Congrats Bill. now you have to get set to do the Norco Valley Fair.
 
Thanks. Had another day with about the same $$ intake. Had numerous people come and say they were referred by a friend from last week. Several ordered meats by the pound as well as racks of ribs. Some said they were interested in some small gigs as well. I guess bbq is hard to come by. Is kind of encouraging though. The case of beer I shared with my partner and wife afterwards, sure was good. Nap time.......
 
Nice job bud your on the path. Next you will be doing it roadside.I can help you out with the Backwoods when you ready got a fall sale going on them now.
 
Garth57 said:
Had my first day at a local Farmers Market in Corona on Sat. After staying up till 0330 smoking 40 lbs of brisket, 40 lbs of pork butt, 8 racks of St Louis style ribs, 3 full trays of beans, prepping 4 fattys, I decided to get 2 hours of sleep. Got up loaded trailer and was ready to get to the market by 0700 for the 0830 start time. Trailer had a flat tire s#%t!! Got there and was unloading.....My giant cambros (UPC1600) tires got stuck in the floor gap and took about 45 min to unload. Got smokers going to draw the crowd and was ready about 0930. Our chairs we brought did not get used, We were busy until about 1pm non-stop. Gave away lots of samples, in hopes of return business and several folks came back with other family menmbers to order more. Sold 4 racks of ribs and several large containers of pulled pork, brisket. We ran out of brisket and had about a lb of pork and 4 bones left. The lady running the market said she had several dozen folks telling her how good it was. I had given her a big sampler plate earlier. Well I'm done bragging. My partner and I, along with my 16 yr old son (who actually got up at 6 to help) had a good time and plan on being at this place for a while. Hoping to get a few small catering gigs as well. Our menu lists pre ordering on large quantitys, hope this will generate sales as well. Lots of work though!! I need to get a backwoods or spicewine or similiar type. My old Traeger and 2 UDS's got a workout.
Click to expand...
Nice job brother. I know how much work you put in. Its all for the love of "Q" you did a good job people will see this you will get a lot of business. congrats:-D
 
Bigmista said:
Way to go Bill! Glad you had a successful first day. And don't worry, that market is too far away for me!

I wouldn't worry about a certified scale. They cost way too much and no one has ever asked to see my certification. I just use a regular digital scale that can hold at least 5 lbs. And I really only use it as a base line. I always give a couple of ounces more to keep people coming back.
Click to expand...
During my HD inspection last week somebody asked if I sold by the pound. I said I can sell them about a pound. The HD guy said you can't do that without a certified scale. But you can sell a quart by volume not wieght or you can say you'll sell enough for at least 4 - 4 oz or 3-5 oz sandwiches without having a scale. That's because you sell sandwiches not pounds of meat.

Also this really needs to be in your SOP's before you can sell by the pound and like I said no certified scale = no approval. It's actually considered a major violation and can result in immediate shutdown.
 
Exactly Ford----that is what I said earlier but Bigmista scoffed at what I said----I guess he hasn't been caught yet. Selling by volume is legal---selling by the pound without a certified scale is illegal. Saying approximate pound does not make it legal.
 
I actually am using my 8 oz containers to sell "by volume". I guess I should state that on my posted menu and verbally as well. They see me measuring that way, but I should not take any chances. Thanks guys, I would like to continue my venture without any glitches. Continual learning process.
 
Volume only works for pulled meats and sides.

What are some other legal ways?

Is it legal to ask how much you want to spend, and cut a slab of meat roast that size (with or without weighing)?

or is the following leagal as I've done on occassion?

Sell meat by the piece. They choose a $12, $15, $18 or $24 slab of pre-wrapped meat. Same thing with slabs of ribs some are real big and some are real small resulting in a + or - $5 per slab price swing. Naturally, I've weighed it and priced it fairly, but am selling by the piece, by weight.

Similarly, I go to a seafood restaurant that sets market price for the whole red snapper meal and the price is dependent on the market and size of the fish. Sometimes that meal will run you $14 (with a 1+lb fish), other times it will run you $18-$20 (with a 2lb fish).
 
Racks of ribs I sell by the "Rack" It is kinda like selling a "Bale" of hay---some bales weigh 75 pounds some way 120 pounds. There is no standard of measurment for a "rack" of ribs---so I stay out of trouble. I can divide the number of racks of ribs in a case into the price of the case and average the price that each rack costs me. I price the ribs according to what I paid for them.

I sell whole tri-tips in the same manner. I either wrap them whole or slice them for the customer.

The dept. of weights and measures here have been very active in enforcing any measurement that is well defined. Local firewood sellers have been getting busted because their advertised "Cord" of wood is not really a cord. I would not buy fuel by the gallon from a fuel pump that has not been certified---so why would I expect people to buy meat by the pound from me when I can not weigh it correctly.
 
Kind of off the topic of Q, but when I was running a commercial Shiitake mushroom farm we needed to be able to sell mushrooms by the #. We bought a used scale for about $50 if a remember correctly and called the Dept of Agriculture which sent a representative to the farm and certified our scales. Didn't cost anything. Louisiana law, so your mileage may vary:wink:
 
Chuckwagonbbqco said:
Racks of ribs I sell by the "Rack" It is kinda like selling a "Bale" of hay---some bales weigh 75 pounds some way 120 pounds. There is no standard of measurment for a "rack" of ribs---so I stay out of trouble. I can divide the number of racks of ribs in a case into the price of the case and average the price that each rack costs me. I price the ribs according to what I paid for them.
Click to expand...

One probelm with that method is you usually end up a few real heavy and real light slabs in a case. Customers get a gift with the heavies and screwed with the lights. Since most of us don't like gipping our customers, we usually sell the lights at a discount and let the heavies slide. Bottom line you end up with lower revenue per case than projected. I add $5 for the heavies and discount $5 for the lights.
 
I'm selling my St. Louis cut racks for $14 a rack, so I don't think anyone is getting slighted. I guess if customers saw differant racks to compare, it might alter their perception of a good deal though.
 
Sounds like a good deal to me. Are you trimming spares into St Louis Cut and selling the tips also? $14.00 seems very inexpensive especially if you are buying them at St Louis Cut prices. Good luck and keep up the good work.
 
Don't be giving your food away bro. :)
Garth57 said:
I'm selling my St. Louis cut racks for $14 a rack, so I don't think anyone is getting slighted. I guess if customers saw differant racks to compare, it might alter their perception of a good deal though.
Click to expand...
 
I trim my ribs down to St. Louis and sell for $16. I cook the tips I trim off and chop onto a sandwich for $5.00. You need about 1.5 slabs worth of tips to make a nice sandwich, but im stil getting $19 a slab average.
 
Garth57 said:
I'm selling my St. Louis cut racks for $14 a rack, so I don't think anyone is getting slighted. I guess if customers saw differant racks to compare, it might alter their perception of a good deal though.
Click to expand...

Definitely alter their perception. Plus, in the case of Farmers' Market vending you are dealing with repeat customers.

I sell my slabs of baby backs for $25. Smalls are $20 (sometimes $18 if they are real small); heavies are $30.
 
You must log in or register to reply here.

Similar threads

16Adams
Fajitas, Yellow Tag Style
2
Replies
31
Views
989
Bluebird
B
Jbowie
Jeky question
Replies
5
Views
279
PitRow
PitRow
BGEChicago
TX Folks will laugh at me but...
2
Replies
25
Views
1K
SmokinAussie
SmokinAussie
Gore
Houston update
Replies
4
Views
426
LYU370
LYU370
S
Buckboard ham
2
Replies
24
Views
727
stickman
S
Back
Top