early mornin' smokin'
is Blowin Smoke!
So I wanna start this out with "i'm not trying to be a dick".
But there is a frequent question/questions on here that infuriates me.
It often goes a little something like this;
"so i've got this catering gig this weekend, I cook out of my house for fun because everyone loves my food yada yada yada, how much should I cook for XXX amount of people?"
Now let me explain my frustration. I own, and operate a BBQ joint on Long Island, NY. And I do it completely legally, 3 food managers onsite at all times, insured, inspected by numerous agencies, list goes on(if you're in the business, you know what i'm talking about). I'm not naming names here, i'm just using it as an example.
Lets say "Fred BBQ" likes to cook up some que, his "buddies" all love it and they want to hire him to do a party. He goes to restaurant depot(sams, bj's, whatever) buys meat, doesn't understand a proper markup on product when you have to operate a real restaurant, and gives the guy a price that a real caterer can't come close to. My real problem with this is 99% of the time the people have absolutely no clue what they're getting themselves into liability wise.
a few of the common problems;
NEVER servsafe or food manager certified
have no idea why they need a 3 compartment sink
no business
no business insurance or any personal protection
not registered with the department of health
no sales tax id
cooking out of personal kitchens
the list goes on and on and on. but people still ask the same questions, and expect us(and me) to answer, when in reality we're biting our tongue because if you've actually put money on the line to pursue a career in BBQ you know how much capitol and time it really takes.
Basically, if you're not going to cater, or road side vend legally and correctly, please don't go asking on a public forum for advice. Some may say this goes against the spirit of the brethren. But I'd strongly disagree, there are plenty of brethren on here, who've poured blood sweat and tears into brick and mortar, vending, food trucks, farmers markets, and have all done it legally.
If you want to get into this, don't do it because its your hobby, do it because you're a businessman, with some sense of numbers. Every week the guys who are actually doing it put THOUSANDS of dollars on the line filling walk ins and hoping customers show up. It's a risk, but so is every other business you get yourself into. Making $100 on a catering gig, buying a 12 pack and hanging out with friends isn't catering a party.
rant over, hopefully this touched some people the right way
But there is a frequent question/questions on here that infuriates me.
It often goes a little something like this;
"so i've got this catering gig this weekend, I cook out of my house for fun because everyone loves my food yada yada yada, how much should I cook for XXX amount of people?"
Now let me explain my frustration. I own, and operate a BBQ joint on Long Island, NY. And I do it completely legally, 3 food managers onsite at all times, insured, inspected by numerous agencies, list goes on(if you're in the business, you know what i'm talking about). I'm not naming names here, i'm just using it as an example.
Lets say "Fred BBQ" likes to cook up some que, his "buddies" all love it and they want to hire him to do a party. He goes to restaurant depot(sams, bj's, whatever) buys meat, doesn't understand a proper markup on product when you have to operate a real restaurant, and gives the guy a price that a real caterer can't come close to. My real problem with this is 99% of the time the people have absolutely no clue what they're getting themselves into liability wise.
a few of the common problems;
NEVER servsafe or food manager certified
have no idea why they need a 3 compartment sink
no business
no business insurance or any personal protection
not registered with the department of health
no sales tax id
cooking out of personal kitchens
the list goes on and on and on. but people still ask the same questions, and expect us(and me) to answer, when in reality we're biting our tongue because if you've actually put money on the line to pursue a career in BBQ you know how much capitol and time it really takes.
Basically, if you're not going to cater, or road side vend legally and correctly, please don't go asking on a public forum for advice. Some may say this goes against the spirit of the brethren. But I'd strongly disagree, there are plenty of brethren on here, who've poured blood sweat and tears into brick and mortar, vending, food trucks, farmers markets, and have all done it legally.
If you want to get into this, don't do it because its your hobby, do it because you're a businessman, with some sense of numbers. Every week the guys who are actually doing it put THOUSANDS of dollars on the line filling walk ins and hoping customers show up. It's a risk, but so is every other business you get yourself into. Making $100 on a catering gig, buying a 12 pack and hanging out with friends isn't catering a party.
rant over, hopefully this touched some people the right way