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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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12-14-2009, 09:15 AM | #1 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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How much profit share to offer...
I'm thinking of partnering with a local restaraunt/pub owner to sell bbq at his place. I plan to offer a share of my profits from the bbq and sides that I prepare and sell in exchange for the use of the prep, storage, and serving facilities and am looking for a fair cut to offer. I'm thinking 25% of everything sold at the restaraunt and 10% of my catering...too much..too little...what say ye...
Thanks, JD
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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12-14-2009, 11:33 AM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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2 words.
Flat rate. |
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12-14-2009, 11:39 AM | #3 |
Full Fledged Farker
Join Date: 06-10-09
Location: Newnan, GA
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JD - Why not just pay a set cost per month and sell him your Q to sell seperate. I tend to not work with % cuts as never goes good. I recomend set a cost for your product and a price you will pay for using the kitchen only.
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Big Jim - Newnan, GA Customized Lang Model 84 Longneck |
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12-14-2009, 01:57 PM | #4 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I can understand how the flat rate/established price would work well for the business owner...he/she will be getting their share regardless of sales. I am just starting out without any clientèle or future gigs in the near future and will be depending on the pub's customers and advertising (banner, website, menu, word of mouth, etc.) to help establish myself in the community. If I don't have sales...the cash comes out of my un-employed back pocket...and mama ain't gonna have none of that!
If I offer profit sharing...at least there will be incentive for the pub owner to advertise and sell instead of not caring because he/she is gonna get paid regardless...I see it as a win/win situation for both sides. The pub owner is not out a cent for start up...I provide all the meat, rubs, sauces, sides, etc. If the pub sells a plate for 10.00...he just made 2.50...If I do an off site catering gig for 500.00...the pub just made 50.00 just for letting me use the kitchen and refrigerator for a couple of hours.
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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12-14-2009, 02:23 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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JD, the way I would do it if I was looking to share an office is this.
1. determine what it would cost flat rate. 2. estimate how much you think you will sell for the first 6 months 3. determine how much you need to reinvest into the business 4. determine if $0 pay is acceptable, if not, determine what you need. (hint: $0 is the right answer) 5. base your percentages on the above numbers. I have seen these types of arrangements work out well for people, it is not the best way, but, it works. In the end, you should want to get out of this arrangement after one year. It is always easier to manage a business with fixed overhead. AMAP
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-14-2009, 03:33 PM | #6 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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12-14-2009, 03:47 PM | #7 |
Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
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Who's going to pay for the waitstaff? Are you going to use his plates, silverware? Who is paying for the dish washer? If all you have to do is cook the que, serve it and count your money then that is not a bad deal. I would start out with 15% of sales and 10% of catering sales though. Then see what happens.
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[FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT] |
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12-14-2009, 04:27 PM | #8 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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12-14-2009, 06:13 PM | #9 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Not a pro here, but I like the idea of paying the owner rent and him buying Q from you. That way you know what you are up against from the beginning. Could get touchy 1000 ways otherwise. Lots of what if's could happen. Had a friend who is a sherrifs deputy, he came across one of these good deals renting a home frome an elderly couple. The agreement was no rent payment if he would keep the grass cut and a little maintenance he and there. The elderly couple lived on this farm as well, before it was over he was bailing all the hay tending farm animals and even ( no lie ) cutting the old mans toe nails. He would get home at night and the old man had a three page to do list every night.
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
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12-14-2009, 06:14 PM | #10 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Offer him a little less and see if he'll take it. He'll let you know what the right amount is.
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Life's a party with a Backwoods Party! |
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12-14-2009, 06:22 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Hogback, you make a good point, but, this gets to the fact that you should always have a good contract. Always have a good detailed contract. I have seen other folks use the kind of deal JD is talking about, it is not uncommon. Just go slow and make sure you discuss all possibilities.
Oh, JD, up in Humboldt, they have a junior college that has a program for restaurant and food services, and that program has a building that start up food businesses can rent the commercial kitchen on an hourly basis, they even offer a business address and storage space. Just a thought as things evolve, you could look into that.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-14-2009, 06:35 PM | #12 | ||
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
Quote:
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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12-14-2009, 06:52 PM | #13 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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If i get my building, I'll let you in for 51%, and you buy the beer....oh, and the pretzels.
JD, you are a good guy and a great BBQ'er. You have 95% of the stuff to do a temp site market (If your HD allows it). Excite the senses of your future clientele. Wanna know how I got the bars to buy my Q? I gave a free plate from the vending site to the drunkest farker I seen coming out of one, as long as he went back in gnawing on a rib... I sold 15 rack that night at $18/ea. Put your face, your BBQ into someone else's face. Cards flyers and evry bulletin board you can find. And then, get your temp 3 day license and advertise ribs or whatever for 3 days only! Create Hysteria...it works everytime!
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"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. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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12-14-2009, 06:53 PM | #14 |
Knows what a fatty is.
Join Date: 07-24-09
Location: Orlando, Fl
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JD, you mention share of profits, but you calculated share of sales. Share of profits covers you better, but calculations can get tricky and sticky.
Here's my take. Offer 10% of all sales for rent For everything else that the owner is throwing in (staffing, utilities, equipment) or doing have him charge you for that. Charges not to exceed another 10% of sales. You maximum outlay is 20% of sales. Good luck! |
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12-14-2009, 09:15 PM | #15 | ||
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
Quote:
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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