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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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10-04-2009, 11:51 AM | #1 |
Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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First Day vending
Had my first day at a local Farmers Market in Corona on Sat. After staying up till 0330 smoking 40 lbs of brisket, 40 lbs of pork butt, 8 racks of St Louis style ribs, 3 full trays of beans, prepping 4 fattys, I decided to get 2 hours of sleep. Got up loaded trailer and was ready to get to the market by 0700 for the 0830 start time. Trailer had a flat tire s#%t!! Got there and was unloading.....My giant cambros (UPC1600) tires got stuck in the floor gap and took about 45 min to unload. Got smokers going to draw the crowd and was ready about 0930. Our chairs we brought did not get used, We were busy until about 1pm non-stop. Gave away lots of samples, in hopes of return business and several folks came back with other family menmbers to order more. Sold 4 racks of ribs and several large containers of pulled pork, brisket. We ran out of brisket and had about a lb of pork and 4 bones left. The lady running the market said she had several dozen folks telling her how good it was. I had given her a big sampler plate earlier. Well I'm done bragging. My partner and I, along with my 16 yr old son (who actually got up at 6 to help) had a good time and plan on being at this place for a while. Hoping to get a few small catering gigs as well. Our menu lists pre ordering on large quantitys, hope this will generate sales as well. Lots of work though!! I need to get a backwoods or spicewine or similiar type. My old Traeger and 2 UDS's got a workout.
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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10-04-2009, 12:35 PM | #2 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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Congrats!! Keep up the good work!!
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
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10-04-2009, 12:56 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Isint it farken awesome?!
Congrats & take some pics! |
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10-04-2009, 02:28 PM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Sounds like a great day, Bill! Congrats!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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10-04-2009, 02:30 PM | #5 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Congrats on two things. First on a successful day.
Second on finding a Farmer's Market that Bigmista hasn't grabbed...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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10-04-2009, 03:49 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Congrats on the big first day.
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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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10-04-2009, 06:41 PM | #7 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Congrats. Did you come over or under your expectations?
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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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10-04-2009, 06:46 PM | #8 |
Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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Ssssssh, not so loud!
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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10-04-2009, 07:28 PM | #9 |
Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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Little of both. Did not make the $$ I thought with all the customers, but since we were handing out samples and over doing it on the large orders, we ended up giving away more than had planned. I was going to get a scale for the large orders, but had decided to wait until next week. My scrimping on the scale probably cost me more than the money I saved. We had several orders for 1 lb, 1 1/2 lb, etc. Overall the atmosphere and having people tell you how good your food is, was more than anticipated.
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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10-04-2009, 10:01 PM | #10 |
is one Smokin' Farker
Join Date: 04-15-07
Location: Bisbee, AZ
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I hope to be saying something similar in a year or so.
Great job and good luck!
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55 gallon smokin' UDS BBQ Grillware gas grill Pit-Boss 700 Deluxe Traeger Lil Pig |
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10-04-2009, 10:51 PM | #11 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Congrats Bro!
How did you know what amounts to cook?? SWAG?? Pics please!??
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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10-05-2009, 04:41 AM | #12 |
is One Chatty Farker
Join Date: 09-23-08
Location: York, PA
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Congrats!!!
I would also like to join the chorus of picture requesters...
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Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head |
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10-05-2009, 01:44 PM | #13 |
On the road to being a farker
Join Date: 06-14-09
Location: Northwest Louisiana
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Congrats!
What did you use for refrigeration? I may be doing a small event in December to get my feet wet. About 500+ crowd with other vendors. I don't have any macho equipment yet. My only concern is refrigeration.
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Char-Griller Duo grill with side fire box |
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10-05-2009, 02:49 PM | #14 |
Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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I used 1 of the big igloo ice chests, the kind that takes 2-3 guys to lift. I only had cole slaw and sauce to keep cold. The drinks were in another ice chest. I can actually use the lower half of my cambro for cold and upper for hot. I will probably do that next week since I will be adding potato salad to the menu. The UPC1600 holds 16 full 4" deep pans. The health inspector was at the market as well, I did not see who it was, so I guess we were o.k. Had all the food and ice chests 6" off the ground and our screen walls up. Used a beverage cambro for the hand wash station. Forgot how boiling hot it keeps the water even after 6 hours (don't ask how I know).
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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10-05-2009, 02:51 PM | #15 |
is one Smokin' Farker
Join Date: 10-19-07
Location: Oroville, CA
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If you are going to sell meat by the pound---make sure that your scale is certified by weights and measures. People always talk about dealing with Health Depts, Fire Depts, etc. but you must also deal with weights and measures if you are selling by the pound. What I do is sell by volume---by size of container.
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