喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

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.


Reply
Thread Tools
Unread 01-09-2010, 07:13 PM   #1
Tinybud
Take a breath!
 
Tinybud's Avatar
 
Join Date: 10-24-06
Location: Beech Creek, PA
Downloads: 0
Uploads: 0
Default American Legion kitchen

A couple weeks ago I was talking to a friend that is on the board for our local American Legion (wasn't a member at the time) Starting asking a few questions about their kitchen and dining room. He said that they just renewed their license with the health dept, but no one was using the kitchen, so I inquired with him about using it to open up to the members and use it for our catering business, He loved the idea of having someone in their using it, Had a board meeting, and staring Jan. 15th Tiny's Bar-b-que will be opening up to the members and guest of the Beech Creek, PA American Legion. Only cost we have for using the facility is to cover the increase in their electric, and the propane we use, which they have a seperate propane tank for the kitchen. We're really excited to get started, Have worked out a pretty good menu. I know allot of folks here have been looking for a commercial space to do some cooking out of, take a look at your local social clubs as more than likely they have a commercial kitchen and might not have anyone using it.. So 2010 is starting off good for us. Hoping it all goes well..
__________________
The Redneck PitKrew (comp. team)
Tiny's Bar-b-que Catering
Char-griller superpro w/side firebox
6ft. Southern Yankee
Meadow Creek Caterer's Delight 108
Caldera Tallboy
Tinybud is offline   Reply With Quote


Unread 01-09-2010, 07:25 PM   #2
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Outstanding!
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 01-11-2010, 01:39 AM   #3
tmcmaster
is One Chatty Farker
 
Join Date: 09-23-08
Location: York, PA
Downloads: 0
Uploads: 0
Default

Thats great news! I am in a similar situation with the local Catholic War Veterans post (which my father is currently commander of...) for them to sponger my competition team for the low-low cost of allowing me access to the licensed kitchen for catering...
__________________
Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head
tmcmaster is offline   Reply With Quote


Unread 01-11-2010, 05:30 AM   #4
armor
is one Smokin' Farker

 
armor's Avatar
 
Join Date: 03-26-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

that's great! I may check into that.
__________________
Mike
Gatorpit Entertainer, Medium Spicewine, Texas Longhorn BYC, BBQ 42, UDS, Redhead
Risk is the price you pay for opportunity.

SUPPORT OUR TROOPS!
armor is offline   Reply With Quote


Unread 01-11-2010, 10:23 AM   #5
fireman_pete
Full Fledged Farker
 
Join Date: 11-28-07
Location: Temecula, CA
Downloads: 0
Uploads: 0
Default

We are trying to work a similiar deal with our local Elks Lodge.

Pete
fireman_pete is offline   Reply With Quote


Unread 01-11-2010, 10:49 AM   #6
Tweedle
Full Fledged Farker
 
Join Date: 08-07-09
Location: Surry NH
Downloads: 0
Uploads: 0
Default

Hoy chit why didn't i think of that! Thats great news for yo guys! congrats and good luck
__________________
Barbeque, It's not just for breakfast anymore! Check us out at angrypigbbq.com
Tweedle is offline   Reply With Quote


Unread 01-11-2010, 12:52 PM   #7
1FUNVET
Babbling Farker
 
Join Date: 04-16-09
Location: Lake Charles La
Downloads: 0
Uploads: 0
Default

As a past American Legion Post Commander,i know the only time our kitchen was used was for benefits or fund raisers.This was probably every 2-3 months and the rest of the time the kitchen did not seen any use unless some one rented the hall .
1FUNVET is offline   Reply With Quote


Unread 01-11-2010, 04:43 PM   #8
BBQ_MAFIA
Quintessential Chatty Farker
 
BBQ_MAFIA's Avatar
 
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
Downloads: 1
Uploads: 0
Default

Congrats on the good news. I wish you good luck.
__________________
Guido

Lang 60
Lang 84 Deluxe Warmer with Chargrill
Large Spicewine
Large BGE
XL - BGE
Med. BGE ( Bought it for my son Vincenzo)
Brinkman Snp
Brinkman ECB
GOSM
Weber Kettle
Kenmore Elite Gasser
Camp Chef Outdoor Stove
1-Banjo
BBQ_MAFIA is offline   Reply With Quote


Unread 01-18-2010, 11:08 AM   #9
musicmanryann
is One Chatty Farker

 
musicmanryann's Avatar
 
Join Date: 06-11-08
Location: Ames, Iowa
Downloads: 0
Uploads: 0
Default

So for Tinybud and others who do this, are you driving your smokers up to the place do the prep inside and cook in the parking lot? I am trying to do this as well, but am having a difficult time figuring out logistics. Thanks!
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
Jambo -- The Orange Monster
www.bigtzbbq.com
Join our facebook group

Last edited by musicmanryann; 01-18-2010 at 11:09 AM.. Reason: typo
musicmanryann is offline   Reply With Quote


Unread 01-18-2010, 01:39 PM   #10
bam
is one Smokin' Farker
 
Join Date: 10-22-08
Location: Philly, PA
Downloads: 0
Uploads: 0
Default

Best of luck now that you are legal. My family had a deal with a local bar that wasn't using their kitchen.The owners sold the place new owners had their own people. Where is Beech Creek Pa.? Any where near Philly?
__________________
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
bam is offline   Reply With Quote


Unread 01-18-2010, 05:57 PM   #11
bbqpitstop
Guest
 
Downloads:
Uploads:
Default

This is exactly how I started my bbq business years ago using a local moose lodge's kitchen. A little unsolilcited advise to keep it running smooth.

Always take a thorough beginning inventory of all smallwares so that upon outgrowing the facility there won't be dispute as to what is whos

Always leave the kitchen cleaner than you found it, everday.

Come to an agreement in advance regarding who else can use the kitchen in the case of events or other groups bringing in their own food.

Agree whether you will offer your food to outside sources or the public and if they are allowed entry to the lodge to pickup.

Consider allowing other members to learn how to run your smoker and to use it for their non profit fundraising efforts. It shows goodwill and creates more interest in bbq itself

Coordinate what type of safeguards you'll have in place should you end up hiring help. Protection from theft, damage, etc. are important to lodges due to slim operating budgets.

Offer to pay for the cleaning of hoods, exhausts and occasional thorough cleaning of floors if you're utilizing the fryers, salamanders or grills.

Ultimately we had a great experience with this as a startup venue and we still retain a lot of customers from our Moose lodge. We eventually went to a public venue to have our own kitchen but overall it was a cost effective way to test the water on the marketability of our product.

Good going and I highly recommend this for anyone thinking of starting a restaurant so they can get a taste of what it's really like to be responsible for the day to day operation before laying out the big bucks.
  Reply With Quote


Unread 01-18-2010, 06:25 PM   #12
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by musicmanryann View Post
So for Tinybud and others who do this, are you driving your smokers up to the place do the prep inside and cook in the parking lot? I am trying to do this as well, but am having a difficult time figuring out logistics. Thanks!
If this is how i had to go, then yes. Everything would have to be prepped and cooked at the commissary. In some states, this still may not even work as you have to have your cooker enclosed so check your local regs before you get carried away.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 01-20-2010, 09:51 AM   #13
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Tinybud View Post
A couple weeks ago I was talking to a friend that is on the board for our local American Legion (wasn't a member at the time) Starting asking a few questions about their kitchen and dining room. He said that they just renewed their license with the health dept, but no one was using the kitchen, so I inquired with him about using it to open up to the members and use it for our catering business, He loved the idea of having someone in their using it, Had a board meeting, and staring Jan. 15th Tiny's Bar-b-que will be opening up to the members and guest of the Beech Creek, PA American Legion. Only cost we have for using the facility is to cover the increase in their electric, and the propane we use, which they have a seperate propane tank for the kitchen. We're really excited to get started, Have worked out a pretty good menu. I know allot of folks here have been looking for a commercial space to do some cooking out of, take a look at your local social clubs as more than likely they have a commercial kitchen and might not have anyone using it.. So 2010 is starting off good for us. Hoping it all goes well..
same question as BBQ Bubba ive been thinking of doing this at our local AL as well...issue is other than meat prep who is cooking the BBQ in a kitchen? Its still being done on a smoker that does not reside in the actual kitchen thus the health dept by me frowns on it..so not sure what the use of an approved commercial kitchen will buy me
__________________
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Unread 01-20-2010, 10:11 AM   #14
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Wow...what an offer! Congrats! I'm still lookin' for a catering kitchen here...
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 01-20-2010, 10:41 AM   #15
smoke it if ya got it
Full Fledged Farker
 
Join Date: 08-10-09
Location: Way out there!
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JD McGee View Post
Wow...what an offer! Congrats! I'm still lookin' for a catering kitchen here...
Hey JD Have you tried some of the local schools some of them offer a kitchen rental for local events. That's what I plan on using over here. My wife working there also helps. They are charging me $25.00 bucks each time. It's mainly for community members.
__________________
2-UDS, 2-Brinkman smoke and grills, 1-Char Broil offset, 1 Gourmet Brinkman, 1 Turkey fryer and Freckles the cattle dog, also a proud member of the Smoke it if ya got it Competition BBQ team

[COLOR=red]Rub it till it smokes![/COLOR]
smoke it if ya got it is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Contest Announcment American Legion Post 299 BBQ Cook Off Central IL Morgan12 Competition BBQ 1 09-01-2010 08:12 AM
We Got A Kitchen!!! Bigmista Catering, Vending and Cooking For The Masses. 49 09-12-2008 11:51 AM
Results: American American Legion Post 618 12th Annual 40 & 8 Cookoff ZILLA Competition BBQ 5 08-04-2008 09:33 AM
American Legion Post 618 12th Annual 40 & 8 BBQ Cookoff bob n humble Competition BBQ 0 06-15-2008 07:49 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:46 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.