Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.


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.

Thread Tools
Old 07-22-2013, 08:50 AM   #1
is one Smokin' Farker
Join Date: 06-22-09
Location: Eastpointe, Mi
Default Vending question?

As venders, what do you look for/expect from the venue when you agree to vend at an event? What about an event besides crowd size attracts you to it? Would you participate at a newer event if there is potential for growth?

My reasons for church has put on a Christian Rock concert for several years, but has always thought small. Crowds are around 200-250 people. But we now have a leadership team chomping at the bit to grow and do bigger things, so there is a chance this small concert (which has grown from 1 band five years ago to 3 bands this year, one being a new regional band that has a big following), could become a one day festival with 4-5 bands, with a larger headlining band, attracting upwards of 1,000 people. Up to this point, our church team and provided a meal during the concert, but I would like to get out of that business and open the event to licensed food venders.

So, I guess what I'm looking for is any info you vending guys can give me to help make a decision on how we should proceed. Do you pay the event a fee to set-up there, and how much? Does the event provide power for your set-up? What other amenities do you like to get from an event?

Thanks for your help guys.
Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS)
toadhunter911 is offline   Reply With Quote

Old 07-22-2013, 09:27 PM   #2
Full Fledged Farker
Join Date: 12-11-12
Location: kettering. ohio

Power and water is a must for me. 10% of proffit is a good fee I think.
mikeleonard81 is offline   Reply With Quote
Thanks from:--->
Old 07-22-2013, 10:53 PM   #3
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia

That depends on what you want to or need to make. I would do events that I know many on here would not consider because they are too small but I try to make sure there is a 1000 people minimum at the event and I'd be lucky to feed 100 - 200 of them. There are a few in my area that would be tickled to do an event with 200 people there.
HBMTN is offline   Reply With Quote
Thanks from:--->
Old 07-24-2013, 10:39 AM   #4
Knows what a fatty is.
Join Date: 05-01-11
Location: Santa Cruz, Ca.

At an absolute minimum I'd want to be the sole food vendor, for a one day event, with a minimum of 2k people. And at that, the menu would be scarce. We just agreed to this scenario last month as a favor to the chamber of commerce. No fees and we made a few bucks.
acguy is offline   Reply With Quote

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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 05:25 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
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