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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 12-24-2009, 06:38 PM   #1
Bamabuzzard
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Question Have any of y'all had any experience with this type of scenario?

A buddy of mine and I are in talks with some local convenient stores about serving BBQ sandwiches in their store. What would happen is my partner and I would smoke the meat, make the sauce and simply sell the meat and sauce to the store for them to serve in their little "food court" in the store. We would ONLY be providing the meat and sauce. Not buns or anything else.

Does anyone have any experience on what to charge the store? It is pulled pork and bottled sauce. We would sell the meat in aluminum dishes that holds I'd say two to three gallons of meat.

Advice certainly appreciated.
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Last edited by Bamabuzzard; 12-24-2009 at 06:44 PM.. Reason: Clarification on something.
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Unread 12-24-2009, 06:49 PM   #2
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I believe, and I stress believe, that the requirements for this type of enterprise are much stricter than the normal catering/restaurant venture.

I believe, and again I stress believe, you have to have an FDA approved kitchen instead of the normal county Health Department.
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Unread 12-24-2009, 06:51 PM   #3
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The kitchen will be no problem. But I have no idea what to charge.


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I believe, and I stress believe, that the requirements for this type of enterprise are much stricter than the normal catering/restaurant venture.

I believe, and again I stress believe, you have to have an FDA approved kitchen instead of the normal county Health Department.
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Unread 12-24-2009, 07:20 PM   #4
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How much would they be buying from you?
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Unread 12-24-2009, 10:57 PM   #5
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Good luck!
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Unread 12-24-2009, 11:01 PM   #6
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Really not sure. It's in its early stages and it depends on the location. We're talking to three different places. I guess I'm looking for a general price/lb which can change depending on the quantity the store buys.


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How much would they be buying from you?
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Unread 12-25-2009, 08:55 AM   #7
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pork,beef,or what?

i tried the same thing but it's hard to beat the price of precooked stuff in the tub by sysco or white swan.

not to discourage you but i'd price them & see if it's worth your time & effort.
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Unread 12-25-2009, 09:00 AM   #8
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Great advice and I appreciate it. It's pulled pork. I'm not sure why these three stores hadn't already went the Sysco/White Swan avenue. I might just ask. They might want "real bbq"

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pork,beef,or what?

i tried the same thing but it's hard to beat the price of precooked stuff in the tub by sysco or white swan.

not to discourage you but i'd price them & see if it's worth your time & effort.
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Unread 12-25-2009, 09:09 AM   #9
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yeah my closest store uses gfs pulled pork. $7.50 per 3# tub
no way i could beat it...
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Unread 12-25-2009, 12:46 PM   #10
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Well, I doubt I could compete with $7.50 per 3# tub. Probably the only shot I got is quality/taste.


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yeah my closest store uses gfs pulled pork. $7.50 per 3# tub
no way i could beat it...
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Unread 12-25-2009, 03:45 PM   #11
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The local shops here in N. Iowa sell packaged BBQ for $4-$5 per pound. This is for sauced meat. I myself have done some custom cooking for friends and usually charge between $5 and $7 per pound for the meat, this is meat only and no sauce. Just what I have done in the past. The best answer I can say is Know your input costs and charge accordingly. Don't give it away and don't get to greedy. If it's good and people like it it's worth the price.

Good Luck.
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Unread 12-26-2009, 01:29 PM   #12
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Well, I do know that most of the pre-packaged pulled/chopped pork/beef such as LLoyd's tastes to me as nothing more than meat cooked in an oven and bbq sauce poured on it. Down south a lot of people are very picky about their BBQ when it comes to quality.


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The local shops here in N. Iowa sell packaged BBQ for $4-$5 per pound. This is for sauced meat. I myself have done some custom cooking for friends and usually charge between $5 and $7 per pound for the meat, this is meat only and no sauce. Just what I have done in the past. The best answer I can say is Know your input costs and charge accordingly. Don't give it away and don't get to greedy. If it's good and people like it it's worth the price.

Good Luck.
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Unread 12-26-2009, 01:38 PM   #13
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Quote:
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The kitchen will be no problem. But I have no idea what to charge.
You are extremely lucky to have access to an FDA approved kitchen. Those are hard to come by. And of course you've already started the FDA approval process for your packaging.

It's one set of rules if YOU are selling product directly to customers, it's a whole new set of rules if you are selling product to someone else to sell to customers.
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Unread 12-26-2009, 02:52 PM   #14
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It's not who you know but who knows you. It's good to have a partner that knows a lot of people...


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*You are extremely lucky to have access to an FDA approved kitchen. Those are hard to come by. And of course you've already started the FDA approval process for your packaging.

It's one set of rules if YOU are selling product directly to customers, it's a whole new set of rules if you are selling product to someone else to sell to customers.
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Unread 12-26-2009, 03:13 PM   #15
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I'm no expert but I think the person with the real problem is the food court vendor. He is buying meat from an outside source for sale in his establishemnt. Now what I do know is he needs SOP's that are going into detail on buying, holding and reheating cooked food for use in his business. He needs to identify where he is buying food from and in the case of cooked meat he's going to need certain certifications from the vendor (you) in order to resell. My bet is when he investigates, this deal will fall thru. He can't just bring your meat in to sell. It's totally different if he cooks it himself.
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