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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 11-24-2008, 09:12 PM   #16
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Quote:
Originally Posted by big brother smoke View Post
Marsha,

It's business before pleasure with me. I enjoy doing comps but, I love seeing money in the bank account even more
Yep, have to agree on liking to see the green stuff!

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Originally Posted by CivilWarBBQ View Post
We sometimes run 3 or even 4 separate crews on a single weekend depending on the demands of restaurant/catering/vending and competition. Johnny loves to compete, but paying jobs come first. Occasionally he will leave a contest early or show up late because his attention is required elsewhere. Since we have three capable cooks on our team it doesn't hurt us with the judges, though it is a drag not to have all of us together at social time.

Vending is always the bottom priority since it's such a profitability dice roll.
We aren't at the point yet where we have enough people for more than one crew. We are close to having two, but still need some training for some folks.

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Originally Posted by Spydermike72 View Post
I think I would have to agree with Big Mista's list as well. Although I may pass up a vending gig to go to a good comp. If I had a good paying catering job the same day as a comp I would have to pass on the comp. Money talks...
Money talks real loud in my house. ;)
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Unread 12-03-2008, 09:33 AM   #17
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Sorry to chime in late, but, at a catering I am garaunteed money. At a contest all i am garaunteed is a headache and meat / beer bill.
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Unread 12-03-2008, 10:08 AM   #18
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My opinion, having been their and done that, I chose the catering gig this has the potential of giving you more future business and gets your name out their. Like a friend of mine told me, Contests come and go, but a good solid customer base and future customers as a result mean unlimited profit potential in the present and future!
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Unread 12-03-2008, 10:27 AM   #19
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Anybody can cook for a table of judges.

Try pleasing a hungry crowd of 200!

I'm off to the penalty box..........
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Unread 12-03-2008, 12:22 PM   #20
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Anybody can cook for a table of judges.

Try pleasing a hungry crowd of 200!

I'm off to the penalty box..........
True dat!
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Unread 12-03-2008, 01:23 PM   #21
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I do catering to support my contest habit, though the fact that we are making more cash catering than we are loosing at comps is a good thing...

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Anybody can cook for a table of judges.

Try pleasing a hungry crowd of 200!

I'm off to the penalty box..........
That's the thing, at a catering gig, I've got more judges that know more about BBQ than I can often find at a comp... (I'll meet you in the penalty box...)
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Unread 12-04-2008, 12:02 PM   #22
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I think it all boils down to one thing. Why did you get into bbq'n? If it was for fun and a good time then if you don't watch out it will become a job you hate. If it were to make money and have a business then catering could be your answer.

I built a large bbq pit with the intent of fun and competitions and have found I could make some money also ( usually spent going to competitions ) If one day I take to catering full time then I may decide to take catering jobs over competitions or add a part timer to cater while I am at a competition but that could be a nightmare.
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Unread 12-29-2008, 05:56 PM   #23
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Quote:
Originally Posted by Divemaster View Post
I do catering to support my contest habit, though the fact that we are making more cash catering than we are loosing at comps is a good thing...


That's the thing, at a catering gig, I've got more judges that know more about BBQ than I can often find at a comp... (I'll meet you in the penalty box...)
Bro,Still sufferin from Menomonee Falls??
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