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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 02-15-2013, 11:04 AM   #16
cynfulsmokersbbq
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Originally Posted by SmokinBobs View Post
Very good point, and I agree. Luckily I was able to go into the fridge with him and I get the meat before the store handles it, just as it was from the wholesaler. I am thinking 100lb raw pork, 20 slabs of ribs, and about 70lb of raw brisket. I am optimistic for sure, but only one way to find out! I will let ya'll know the outcome next week!

Keep us informed! I love to hear vending success stories!!
Good Luck!!
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Unread 02-15-2013, 11:06 AM   #17
cynfulsmokersbbq
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I set up beside Kroger and the town population is about 5000 in Lexington about 9 miles from Fairfield. There is a Subway, Mexican, Wendy's, Italian, Pizza Hut, Taco Bell and KFC right on the strip where I set up.

I think a lot of my success is that I don't set up every weekend. I use it when I am not catering and people come get it when they can. So it might drive my sales up for this reason. It is usually about once every 5 or 6 weeks.
Thanks for the info. I always find vending success stories very fascinating! Love to hear them, and love to hear how vendors approached them!

What hours are you open? Did you approach Kroegers, or did they approach you?
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Unread 02-18-2013, 03:35 PM   #18
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Had a great turn out for the first time there, not to mention it was 33 F outside that day. Sold about half of what I cooked which wasn't too bad. The good news is that the owner has asked me to come every Saturday!
Thanks for the input!
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Unread 02-18-2013, 04:20 PM   #19
landarc
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Thanks for reporting back, sounds like you got some good info to move forward with
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Unread 02-18-2013, 04:31 PM   #20
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Originally Posted by SmokinBobs View Post
Had a great turn out for the first time there, not to mention it was 33 F outside that day. Sold about half of what I cooked which wasn't too bad. The good news is that the owner has asked me to come every Saturday!
Thanks for the input!
What are you required for permits there?
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Unread 02-18-2013, 06:53 PM   #21
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What are you required for permits there?
City license and health inspected.
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Unread 02-19-2013, 07:02 PM   #22
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Originally Posted by cynfulsmokersbbq View Post

What hours are you open? Did you approach Kroegers, or did they approach you?
They would not let a someone set up and sell but I have a friend who owns the business beside the Kroger and as luck would have it there is a section of the Kroger parking lot that belongs to my friends auto business and he lets me set up on his portion of the lot.
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Unread 02-22-2013, 03:05 PM   #23
Motley Q
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You didn't answer the one main question

Did you make money worth your time?

And what did you do with the meat you didn't sell?
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Unread 02-27-2013, 09:12 AM   #24
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You didn't answer the one main question

Did you make money worth your time?

And what did you do with the meat you didn't sell?
Yes, its was worth my time. I am a new business so all the 'being seen' helps. This place has a lot of potential.
Good thing for me I have a lot of buddy's that bought the meat I didn't sell at a discount.
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Unread 02-28-2013, 01:09 AM   #25
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Originally Posted by SmokinBobs View Post
Yes, its was worth my time. I am a new business so all the 'being seen' helps. This place has a lot of potential.
Good thing for me I have a lot of buddy's that bought the meat I didn't sell at a discount.
carefull, the buddy routine does not work, get your left overs properly frozen and work that into your next deal..or hold till you need a sold out early back up..
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Unread 02-28-2013, 11:59 AM   #26
SmokinBobs
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carefull, the buddy routine does not work, get your left overs properly frozen and work that into your next deal..or hold till you need a sold out early back up..

thanks
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