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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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07-31-2011, 03:16 PM | #31 | |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
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08-01-2011, 09:59 AM | #32 | |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Actually, I know many restaurant owners would be in oppositional disagreement with you. Personally I laughed at the first mention of McDonald's, and thought you were joking. Although McDonald's very well may be a successful "business" I am one who do not actually use the word "restaurant" when I think of them. FAST FOOD yes... a serious establishment of an eatery? Definitely not. Do I think that serious professional chefs would consider McD's a business model or goal to strive for? Hardly. McDonald's is a cartoon shell of what a restaurant should be, and in many ways is a philosophical dilemma of American culture. Do I eat at McDonald's? Yes, at times I do. Do I consider it a "restaurant" to strive to imitate besides perhaps financial gain? Never. Does my GF consider it a special date night if we grab something from there? Would I even strive to make a meal that would taste like one of theirs? Not on my worse day. I know I am not alone on these thoughts, and many restaurant owners that I have known personally would be insulted if you compared them to McDonald's. Making money they would agree is nice, but it would not be "the reason" for their business. They say they are in the restaurant business because it is a passion that needs to be fulfilled.
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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08-01-2011, 11:14 AM | #33 | |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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Just sayin'
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Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing |
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08-01-2011, 11:31 AM | #34 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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Returning the original question, I have to say stick with your Carolina sauce & call it yours. If you're going to use store bought sauces - DEFINITELY leave them in the original bottle. I used to go to a Cajun joint where they had their house hot sauce but the walls were lined with 100s of other sauces. Found some great ones there.
My ego is a bit too big to deal with seeing some one in my joint using some crappy store bought sauce instead of my home made ones. That said - I have been thinking of bringing in a few from the recent Saveur BBQ issue's list of best sauces. They are regional high quality sauces not found around my area. My philosophy is: Give your customers something extraordinary & they will appreciate it & become loyal fans. Give your customers the same old LCD commercial crap & you'll make guys like me rich.
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Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing Last edited by chachahut; 08-01-2011 at 11:32 AM.. Reason: typo |
08-01-2011, 03:32 PM | #35 |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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I'm not in "business" like many of you but I'm of the thinking when I cook bbq for people who come to my house I want to serve them something they can't get anywhere else except from me. And I would think if I were in business for myself I'd have that same mindset.
Uniqueness in what you offer is a major part of the component of return business. And the more "uniqueness" (diclaimer: GOOD UNIQUENESS) you have in your business then the more return business you're likely to have. Is there anything *wrong* with using a commercially sold sauce that comes from Wal-Mart? Nope. But it will not contribute to the component of return business. Because as someone has said above. People, with regards to the sauce, will potentially say "This sauce taste just like ______ I get at Wal-Mart." And and you really don't want that response to many elements of your business.
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08-01-2011, 04:56 PM | #36 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I make my own sauce also. Pain in the are for big batches though. Looking for a bottler now.
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08-01-2011, 05:38 PM | #37 |
is one Smokin' Farker
Join Date: 07-19-11
Location: Moore, Oklahoma
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I love all aspects of BBQ; to me, when I serve up my Q, which is rubbed with my rub, smoked with wood I harvested, and served with a sauce or two (on the side) of my own creation... there's no better feeling. I love to see the plates come back looking like they've been licked clean.
I got swamped one day a few years ago with all kinds of non-cooking stuff (business), that I didn't have time to do a proper (in my mind) sauce. I grabbed a jug of Head Country (which is pretty damned good sauce) and served that instead. People commented that my sauce wasn't quite what they have come to expect. Yes, you can use commercial sauces, nothing wrong with that at all. It's up to each individual cook what they want to do. Me? I enjoy the process of making the sauce. Inventing a new one is even more fun!
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[B]Matt Armistead[/B] |
08-01-2011, 10:50 PM | #38 | |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
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Quote:
And the "just sayin" part was really cute, too. |
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08-01-2011, 11:34 PM | #39 | |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Quote:
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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08-02-2011, 12:19 AM | #40 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
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08-02-2011, 02:42 AM | #41 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
08-02-2011, 07:40 AM | #42 | |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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I actually get my customers involved in the process when I'm thinking of a new Sauce of the Moment. I ask my regulars what they would like for a new sauce - when I have a test batch I give samples to customers who are willing to give solid feedback - most sauces of the moment get the customer vetting process. Makes them feel attached to the sauce & they then go out & spread the word about my joint. It's a great way to build customer loyalty.
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Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing |
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08-05-2011, 09:15 PM | #43 | |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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Listen, I'm not saying people aren't in the restaurant business because they love it, but what I am saying is that at the end of the day, if you aren't making money, you won't be in business for long. McDonalds may not be the best food in the world, but they are successful. And back to the original point, if you use a commercial sauce and you like it and your customers like it, use it. Spend your money and time wisely and put yourself in a position to make money.
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08-06-2011, 08:35 AM | #44 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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What he ^^^^^ said. We buy a small batch sauce not available here and use it. We also sell the cr@p out of it. We use plowbys rubs and sell some of it. I really dont care for my pork pork but sell 10,000#'s a year. If I want to eat pork, I do that at a contest because I like my contest pork. Cook at home. Make money at your business.
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08-11-2011, 12:32 PM | #45 |
Knows what a fatty is.
Join Date: 05-17-10
Location: Missoula Mt
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Making BBQ sauces is one of my favorite side affects of my BBQ problem. I am constantly making new ones to cater to the tastes of who we are serving. Occasionally those that have hired us have requested store bought in lieu of our house made because some people just prefer the shelfed kind....
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