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 09-14-2008, 08:19 PM   #1
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default Catering questions

I did my second catering gig this past Saturday. Gory details here: http://www.bbq-brethren.com/forum/sh...ad.php?t=49221

I've got a couple of questions. First, how do you deal with flies? It was brutally hot & humid this past Saturday. I'm talking 98* and high humidity. When it came time for me to bust up the pork, flies came from no-where and were relentless. I shooed them away best I could but it was no use. And I'm sure it looked bad to anyone who saw it. Flies on the cutting board - not good.

Second, how do you guys do it? I mean, I thought I would lose my marbles, quit and walk away by mid-afternoon. Maybe I'm too much of a free spirit but I was on-sight - in the customer's backyard - from 6:30 AM till 8:20 PM. Thats a long farking time. How, I mean, do you... how do I want to ask this?... How do you price your jobs to cover this much time?

When I add up how much I was paid it worked out to $10/hour. Now, I'm not sneezing at this $. This is better than nothing. But that sure was a lot of work and a lot of time away from the homestead on a Saturday. On top of that I worked till 11PM Friday night trimming/rubbing butts and cooking the beans.

I've heard that the health Dept frowns on cooking the meat at your home/backyard, then transporting it to the party. But Ive also heard that you could cook it in a certified kitchen, then transport it to the site and reheat. Is this different state to state?

When I said that I'm a free spirit before, let me explain. My job for the past 23 years has been a field service rep. My vehicle is my office. When ever I have to sit in an office from 8-5 I feel like I'm trapped in a cage. Like I'm in prison. I'm not sure this type catering will work for me. But I'm glad that I'm trying it.
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote
Unread 09-15-2008, 08:27 AM   #2
Roo-B-Q'N
is One Chatty Farker

 
Roo-B-Q'N's Avatar
 
Join Date: 08-29-06
Location: Arlington, Nebraska
Downloads: 0
Uploads: 0
Default

Mark,

I understand where you are coming from. It doesn't seem right to be on sight all day and work well into the night and get $10.00 per hour. There are many different ways to price out jobs, i.e. food costs x 3, but I think that is for a simple cook off site and deliver. For the onsights, I believe it should be a whole lot more. Your customers are asking a lot. I do not know that number however. We did about the same thing this summer and will not do it again until we can figure out better pricing.
Health laws are differnt from State to State, and in Nebraska it seems county to county. Get a hold of your health inspector and talk with him or her. They are there to help and get you set up properly. I started talking to mine even before I started building out catering trailer so we were all on the same page.
The cooking in a certified kitchen and delivering food for my county health inspector means I am a caterer and fall under his laws. Cooking on sight for a persons party using my equipememnt and or theirs means I am a Personal Chef and do not come under the health department laws. So again get with them and figure out which way you want to go. Either way keep the publics safety and health utmost in your food preparation and holding.
Just my .02 cents.
__________________
________________
www.operationbbqmw.org
KCBS CBJ 9831
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven
Roo-B-Q'N is offline   Reply With Quote
Unread 09-15-2008, 08:55 AM   #3
Caseyjoenz
On the road to being a farker
 
Caseyjoenz's Avatar
 
Join Date: 12-09-07
Location: Pewaukee, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Brauma View Post
I did my second catering gig this past Saturday. Gory details here: http://www.bbq-brethren.com/forum/sh...ad.php?t=49221

I've got a couple of questions. First, how do you deal with flies? It was brutally hot & humid this past Saturday. I'm talking 98* and high humidity. When it came time for me to bust up the pork, flies came from no-where and were relentless. I shooed them away best I could but it was no use. And I'm sure it looked bad to anyone who saw it. Flies on the cutting board - not good.

Second, how do you guys do it? I mean, I thought I would lose my marbles, quit and walk away by mid-afternoon. Maybe I'm too much of a free spirit but I was on-sight - in the customer's backyard - from 6:30 AM till 8:20 PM. Thats a long farking time. How, I mean, do you... how do I want to ask this?... How do you price your jobs to cover this much time?

When I add up how much I was paid it worked out to $10/hour. Now, I'm not sneezing at this $. This is better than nothing. But that sure was a lot of work and a lot of time away from the homestead on a Saturday. On top of that I worked till 11PM Friday night trimming/rubbing butts and cooking the beans.

I've heard that the health Dept frowns on cooking the meat at your home/backyard, then transporting it to the party. But Ive also heard that you could cook it in a certified kitchen, then transport it to the site and reheat. Is this different state to state?

When I said that I'm a free spirit before, let me explain. My job for the past 23 years has been a field service rep. My vehicle is my office. When ever I have to sit in an office from 8-5 I feel like I'm trapped in a cage. Like I'm in prison. I'm not sure this type catering will work for me. But I'm glad that I'm trying it.
I do this on a "part-time" basis, although I take on way more than I should. What gets me is that catering on-site is BACK BREAKING, HARD FARKING WORK. Have to say I wasn't prepared for that, but it is getting better. I do not know how guys do this day in and day out. My back and knees would be finished
__________________
The Dude: Yeah, well. The Dude abides.

Medium Spicewine
3 WSMs

www.smokincaboose.com
Caseyjoenz is offline   Reply With Quote
Unread 09-15-2008, 11:51 AM   #4
Countryhb
is One Chatty Farker
 
Countryhb's Avatar
 
Join Date: 06-11-07
Location: Huntington Beach, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Brauma View Post
I was on-sight - in the customer's backyard - from 6:30 AM till 8:20 PM.
Do whatever your local HD requires to get away from having to do this. It would be much easier to cook the weekend before at home, freeze, and reheat. or even cook the night before and hold.
__________________
Jet Coatings Smokin' & Fishin' Crew
Vegetarian...Indian word meaning lousy hunter.
Did someone say ROAD TRIP?!?!
Kamado #7
BWS Party
NB offset with baffle and chimney mods--STOLEN
Double-barrel 55-gal drum smoker
A farking weed burner...hehe hehe! Fire's Cool!
Countryhb is offline   Reply With Quote
Unread 09-15-2008, 12:03 PM   #5
TOPS BBQ
Full Fledged Farker
 
TOPS BBQ's Avatar
 
Join Date: 10-01-07
Location: Fresno, CA
Downloads: 0
Uploads: 0
Default

I too, do this part time, but how much time are you really working? I just did a job on-site and "worked" for 8 hours. Really, the work came from prepping, setting up and taking down the site. I sat for probably 4 hours while the food was cooking. I was still tired in the end, but you have to put this into prospective. If you are your own boss, you are not going to make a lot of money. It's about doing what you love and getting paid, albeit little.

As for the flies: did you have a tent with walls setup in your prep area? This would not keep flies out entirely, but it helps a lot. You could also setup a fan pointing out of the entrance to keep flies out. Once food is out for serving, that's when you have to make sure you keep the flies away. Keep lids on the food when people are not being served.

Good luck on whatever you decide to do.
__________________
www.TOPS-BBQ.com

Diamond Plate FAT 50 Ultra
200-Gal Barrel
55-Gal Horizontal offset
2 55-Gal Vertical Barrels
Bar-B-Chef Offset

Anything worth fighting for is worth fighting for dirty!
TOPS BBQ is offline   Reply With Quote
Unread 09-15-2008, 04:32 PM   #6
smokinit
is One Chatty Farker

 
smokinit's Avatar
 
Join Date: 03-16-07
Location: Coxsackie NY
Downloads: 3
Uploads: 0
Default

That is why when I started out I knew that it would be very difficult to preform this type of service on regular basis without an onsite kitchen or commisary and even with one there still are long hours . It's the nature of the beast with good Q
__________________
Authorized Humphrey Smoker Dealer
http://www.bbq-brethren.com/forum/sh...d.php?t=154925
Authorized Backwoods Dealer
smokinit is offline   Reply With Quote
Unread 09-15-2008, 04:36 PM   #7
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

We did it on site just long enough to realize we either neeeded a self contained concession trailer (which allows us to start at home, with certain restrictions), or needed to quit. We now have $100,000 worth of truck, trailer and equipment. Wanna buy it?
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

Last edited by jbrink01; 09-15-2008 at 04:37 PM.. Reason: oops
jbrink01 is offline   Reply With Quote
Unread 09-15-2008, 04:59 PM   #8
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by TOPS BBQ View Post
I too, do this part time, but how much time are you really working? I just did a job on-site and "worked" for 8 hours. Really, the work came from prepping, setting up and taking down the site. I sat for probably 4 hours while the food was cooking. I was still tired in the end, but you have to put this into prospective.
I understand what you're saying but I look at it differently. If I'm away from my home and on a job site, I'm working. It doesn't matter if I have my feet up reading a book - I'm working at the job; I'm not at home playing with mama or the kids. I actually missed my son's first soccer game this year so I could do this job. That sucked.

I've already had a long talk with my partner BeerGuy about this. On-sight cooking gigs are not for me. I'm glad I did it; now I know. I will definitely contact my local HD and see what I need to do to cook at home then transport to the function.

Thanks for the tip on the flies. A box fan would have been nice this past Saturday. The heat was brutal.

Someone told me today that if I had washed down my table with a bleach/water solution it would've kept the flies away. I'll try both techniques next time.
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote
Unread 09-15-2008, 05:17 PM   #9
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jbrink01 View Post
We did it on site just long enough to realize we either neeeded a self contained concession trailer (which allows us to start at home, with certain restrictions), or needed to quit. We now have $100,000 worth of truck, trailer and equipment. Wanna buy it?
Oh, wow. You know, you're just a touch out of my price range. And if you lived closer I'd come by and check it out. Thanks for the offer though.

I've got the garlic "business"/hobby and I'm thinking about working with the local HD about converting part of my shop into a kitchen that will pass their code. Making the smoked garlic involves a smoker so I'm picturing a big smoker that will stay put in the kitchen. Then a mobile unit to heat the meat back up on location.

Sounds good huh?
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Catering Questions jeffdh52 Catering, Food Handling and Awareness 2 01-10-2011 10:06 AM
Catering Questions Beerwolf Q-talk 4 07-07-2009 07:14 PM
Catering questions grillfella Q-talk 9 05-17-2007 12:31 PM
Catering Business Questions boberosabbq Q-talk 5 11-30-2006 07:25 AM

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 01:19 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