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 > Catering, Vending and Cooking For The Masses.

Notices

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.


Reply
Thread Tools
Unread 11-29-2012, 08:10 PM   #1
Cooknhogz
Knows what a fatty is.
 
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.
Downloads: 0
Uploads: 0
Default Just me and my cooker.

OK, this is a new request that I'm not really sure on how to charge for. Friends of ours have a popular bar in town which I have done BBQ for many times over the years with great success but I supplyed most everything. They recently came to me about this next summer having real BBQ 2 to 3 Saturdays a month all summer long which besides the smoker, wood and seasonings they will supply everything meats, sides, and even radio advertising ,all I have to do is cook the meats. This has the potential to be really big and could be a great opportunity to get my name out to even more people. With thousands in equiptment I don't want to charge to little or to much. Basically looking for your thoughts on the matter on how to charge for this. I live about 19 miles away from the bar. Thanks
Cooknhogz is offline   Reply With Quote
Unread 11-29-2012, 08:59 PM   #2
Andrews
On the road to being a farker
 
Join Date: 12-28-06
Location: Santa Ana, CA
Downloads: 0
Uploads: 0
Default

I'd figure out what my time is worth and then tack on a flat fee for the rental of your pit.

That being said, my time is valuable so I won't disclose what I would charge. The pit I'd rent out for $150-$200 per weekend, not including charcoal.

If you are enabeling them to make a large amount, they should be ok with paying you for your services.
Andrews is offline   Reply With Quote
Unread 11-30-2012, 04:51 AM   #3
Cooknhogz
Knows what a fatty is.
 
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.
Downloads: 0
Uploads: 0
Default

I was thinking more of a per hr. charge on this also plus, a sm charge for my pit. This not being a 1x gig but a 2-3x a month gig is whats throwing me off. Theres aways somone out there trying to cut your prices so I have to come up with a reasonable, fair agreement with the establishment.
Cooknhogz is offline   Reply With Quote
Unread 11-30-2012, 07:28 AM   #4
Michael Cowley
Knows what a fatty is.
 
Join Date: 07-19-11
Location: Severn, MD
Downloads: 0
Uploads: 0
Default

Call around and find out if anyone else is offering this kind of service and what they would charge? Do not let them know your a competitor, but say something to the fact that you own a restaurant and you would like to host a BBQ night 3 times a month for such and such hours and that you would provide blah and they need to bring their pit and their service what do they charge
Michael Cowley is offline   Reply With Quote
Unread 11-30-2012, 05:08 PM   #5
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

They pay for everything.

$20 per hour.

You will find that its not worth it nor will they be able to afford it.

Basically your price for cooking will wipe out their profit.
__________________
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 11-30-2012, 05:14 PM   #6
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

I was thinking $20 per hour, too. And don't discount wear/tear on the equipment. I just burned out my Kingfisher and it would take about $6K to replace my model. Good luck. They think they are getting a free cook...
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote
Unread 11-30-2012, 06:22 PM   #7
82's BBQ
Full Fledged Farker

 
82's BBQ's Avatar
 
Join Date: 01-21-12
Location: Danville, IL
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
They pay for everything.

$20 per hour.

You will find that its not worth it nor will they be able to afford it.

Basically your price for cooking will wipe out their profit.
Not necessarily. If they have him cook enough, then any leftovers can be resold the next day without having to pay him anymore. The key is to get enough meat cooked.
82's BBQ is offline   Reply With Quote
Unread 12-01-2012, 04:57 AM   #8
Cooknhogz
Knows what a fatty is.
 
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.
Downloads: 0
Uploads: 0
Default

Thanks for all the replys. I'm thinking the 20 per hr to start this is more than fair. What we at the bar were thinking up north lots of people love pulled pork, ribs, and chicken but we don't have anywhere to get good authentic BBQ like down south does. Closest thing to BBQ is Famous Daves and that isnt bad but not the best BBQ to me. Say people know that the 1st and 3rd week of the month they can get good BBQ at this establishment which is all ready a popular stop especilly with motorcycles people will come to eat and drink which the bar will make good money on drinks which is were a bar makes most of its money anyhow so hopfully its a win win situation for all or we hope. I'm thinking if its really a hit I can charge a little more down the road.
Cooknhogz is offline   Reply With Quote
Unread 12-01-2012, 08:35 AM   #9
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

Let me try to explain this to all who want to work thru a middleman.

1 case of pork butts.... 65 lbs @ $1.15 lb = $75.00
15 hrs of labor at $20 = $300
You end up with 33ish lbs of pork making 100ish 1/3 lb sammies selling for ??? remember its a bar. Maybe $6? for a total of $600ish dollars...minus your labor and cost of meats leaving a profit of $225.

Make sense?
__________________
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 12-01-2012, 12:44 PM   #10
txschutte
Quintessential Chatty Farker
 
txschutte's Avatar
 
Join Date: 08-02-07
Location: Cozad, NE USA
Downloads: 0
Uploads: 0
Default

If I were a bar owner, there is no way I'm gonna stay on board for an extra $225.

I see this situation lasting one maybe two events.
__________________
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.

Finally got my dream cooker, Runaround Sue.

Team Whosoever Q

If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.
txschutte is online now   Reply With Quote
Unread 12-01-2012, 03:07 PM   #11
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

There are a couple of other thoughts I have.

1. If you see this as an opportunity to market your name, but, you are not in control of the base ingredients, sides etc...then you risk you reputation on their decisions of sourcing and sides. This is not always a good risk.

2. Are you doing only the cooking and none of the plating? Have you settled on who moves the meat into the kitchen? Is there a kitchen? Are you really just cooking, or will you be doing plating as well?

3. Have you really considered pricing and whether the people coming to a bar are willing to pay for food. Food in a bar is not often a profit center. Do you get cash on closing, or is this to be an account type of thing?
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote
Unread 12-01-2012, 05:19 PM   #12
txschutte
Quintessential Chatty Farker
 
txschutte's Avatar
 
Join Date: 08-02-07
Location: Cozad, NE USA
Downloads: 0
Uploads: 0
Default

If you want to venture into serving at a bar, why not get a temp license, set up outside the bar, and give the owner 10% for location plus utilities?
__________________
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.

Finally got my dream cooker, Runaround Sue.

Team Whosoever Q

If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.
txschutte is online now   Reply With Quote
Unread 12-01-2012, 07:03 PM   #13
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by txschutte View Post
If I were a bar owner, there is no way I'm gonna stay on board for an extra $225.

I see this situation lasting one maybe two events.
Actually this would be a good deal for the bar. They make money serving drinks. If they can get extra people in the place without losing money, it's a win for them.

I would have dates posted on any advertising that is done. People won't remember 1st and 3rd Sat. The more specific you can be, the better.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote
Unread 12-01-2012, 07:05 PM   #14
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Oh, hell! Just work for beer!
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote
Unread 12-01-2012, 09:30 PM   #15
cynfulsmokersbbq
On the road to being a farker
 
Join Date: 09-05-11
Location: Wapello, Iowa
Downloads: 0
Uploads: 0
Default

I have an agreement with a local bar, I set the trailer up in their lot, outside the back door. I sell out of it, they take it into the bar to eat. I keep everything I sell, they get a Saturday night of selling 300 extra beers without having to hire a band.

win-win
cynfulsmokersbbq is offline   Reply With Quote
Reply

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 11:24 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.
no new posts