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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 02-19-2011, 01:23 PM   #1
Q-Dat
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Default Any Thoughts On Farmers Markets????

Anybody had any experience peddling Q at Farmers Markets? There is a big one close by that charges $15 for a spot all day.

Thought about vacuum sealing a bunch of one pound portions of pulled pork, and maybe jars of sauce. Then set up giving samples and selling the individual packs. Maybe keep a few racks of ribs handy as well.

Thoughts Brethren?

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Unread 02-19-2011, 01:48 PM   #2
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Bigmista has taken selling at farmer's markets to a new level. Several other Brethren sell at them too. Maybe one of them will see your post and chime in.

Your health department will have a lot to say about vacuum sealing and selling pulled pork to the public. Check with them first.
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Unread 02-19-2011, 02:33 PM   #3
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I made a small fortune cooking and selling at farmers markets.

Cooking at home, bagging and selling will get you into trouble. If you cant cook it and sell it fresh, forget it.
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Unread 02-19-2011, 02:56 PM   #4
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Im surprised, I was afraid it would be the other way around. I figured cooking on site would draw the attention.

I would actually rather do that. I'll have to see if they have any issues with me bringing my pit out there.

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Unread 02-19-2011, 03:25 PM   #5
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Unless you have a commercial vacuum sealing rig, chances are very good that the HD will not allow you to sell vac packs of BBQ. I've done our local market the last two years. It's a very fun environment, sell a lot of product, and get lots of leads for catering. $15 bucks a day for a spot is a steal! Work the the organizers to get a big enough spot for your pit with some consideration for your neighbors. One time they put me next to a guy selling t-shirts and he was not too happy to have BBQ scented shirts for sale!
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Unread 02-19-2011, 06:30 PM   #6
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Quote:
Originally Posted by Q-Dat View Post
Im surprised, I was afraid it would be the other way around. I figured cooking on site would draw the attention.

I would actually rather do that. I'll have to see if they have any issues with me bringing my pit out there.

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It will draw attention.

My point that you cant go about this without knowing what your doing....and being legal.

Offer them $50 for the spot and see if you can set up some picnic tables.

My Sunday farmers mkt. was my bread and butter for the week!
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Unread 02-25-2011, 06:21 PM   #7
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Agree with everything that has been said. You would probably need access to a USDA kitchen to vacuum seal meat and sell it. Contact your health department and do it the right way.
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Unread 02-26-2011, 11:29 PM   #8
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I just signed a contract today for an upscale farmers market, May-October, for $10 a day. I get a 40x20 space. I plan to cook everything onsite. I will put my rig and a small towable kitchen on one side and a bunch of tables and chairs on the other. I am hoping to grow my catering business with the contacts I make and make some coin selling to the masses at the market.

For those of you that have sold at markets, can you give some advice, please? What are your biggest sellers? What do you find doesn't sell well at markets? Were you able to quickly figure out how much to cook? My fear is that I will either cook to little and run out or cook too much and have a ton left over.

Here is a link to my rig. The pics are too big to attach. I need to size them down.

http://www.hoosierculinarysharpening.com/images/shb/

Thanks, in advance.
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Unread 02-27-2011, 06:21 AM   #9
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Quote:
Originally Posted by Hoosier Chef View Post
I just signed a contract today for an upscale farmers market, May-October, for $10 a day. I get a 40x20 space. I plan to cook everything onsite. I will put my rig and a small towable kitchen on one side and a bunch of tables and chairs on the other. I am hoping to grow my catering business with the contacts I make and make some coin selling to the masses at the market.

For those of you that have sold at markets, can you give some advice, please? What are your biggest sellers? What do you find doesn't sell well at markets? Were you able to quickly figure out how much to cook? My fear is that I will either cook to little and run out or cook too much and have a ton left over.

Here is a link to my rig. The pics are too big to attach. I need to size them down.

http://www.hoosierculinarysharpening.com/images/shb/

Thanks, in advance.
sounds like you are on the right track.
i am going to check out the farmers markets around me ?
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Unread 02-27-2011, 09:01 AM   #10
Bbq Bubba
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Quote:
Originally Posted by Hoosier Chef View Post
I just signed a contract today for an upscale farmers market, May-October, for $10 a day. I get a 40x20 space. I plan to cook everything onsite.
http://www.hoosierculinarysharpening.com/images/shb/

Thanks, in advance.
How will you cook brisket & butts on site?
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Unread 02-27-2011, 11:43 AM   #11
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Quote:
Originally Posted by Bbq Bubba View Post
How will you cook brisket & butts on site?
Get there really frickin early.....
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Unread 02-27-2011, 11:50 AM   #12
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Well as it turns out the one I wanted to sell at already has a BBQ guy.=\

Guess I'll try to find something else in the area.
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Unread 03-17-2011, 12:49 PM   #13
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Quote:
Originally Posted by Hoosier Chef View Post
I just signed a contract today for an upscale farmers market, May-October, for $10 a day. I get a 40x20 space. I plan to cook everything onsite. I will put my rig and a small towable kitchen on one side and a bunch of tables and chairs on the other. I am hoping to grow my catering business with the contacts I make and make some coin selling to the masses at the market.

For those of you that have sold at markets, can you give some advice, please? What are your biggest sellers? What do you find doesn't sell well at markets? Were you able to quickly figure out how much to cook? My fear is that I will either cook to little and run out or cook too much and have a ton left over.

Here is a link to my rig. The pics are too big to attach. I need to size them down.

http://www.hoosierculinarysharpening.com/images/shb/

Thanks, in advance.
My biggest seller has always been the pulled pork sandwich, followed closely by brisket.
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Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

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Unread 03-17-2011, 02:18 PM   #14
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Quote:
Originally Posted by Bigmista View Post
My biggest seller has always been the pulled pork sandwich, followed closely by brisket.
That's what I figured. I'll also do some ribs and chicken, but mostly pulled pork and brisket.

Thanks.
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Unread 03-21-2011, 06:53 PM   #15
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I do a weekly market on Sundays. Market goes from 9am-1pm. I am there cooking at 4:30am, and by 10sam, my butts and brisket are done. Cook at 325 in my FEC.

Have to cook everything on site per our HD.

Pete

Quote:
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How will you cook brisket & butts on site?
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