HBMTN
is One Chatty Farker
Well we did our first vending this past Saturday and learned a lot. It was like taking a few donkey's and putting them in the Kentuckey Derby. We set up and started serving at 12:00 noon. From the get go we were slammed with customers and there was three of us working the trailer. We did 80% of our sales from 12:00 til 2:00 then it died down and from 2:00 til 5:30 we did 20% of what we did 12-2. Cooked 18 butts, 3 briskets, 50 chicken leg quarters, few hotdogs, mac and cheese, baked beans, cole slaw, mac salad, chips and sodas. After paying my help I turned a profit but would like to see a better one. When done I had about 3 1/2 butts left and a bunch of brisket burnt ends. Chicken did not sell much at all. Sold lots of pork by the lb.
Things I learned- 1) Next time I will set up ready to go at 10am, we had people steadily coming up to us starting about 10:15am wanting BBQ but we were not ready and many said they were just driving by and would not be around any later in the day. 2) I won't try to stay there all day I will let people know I will be there 10am-2pm or until the line ends. 3) No more hotdogs, I cooked them for the kids and only sold one. 4) When I cater I will do all home made sides but never again while vending, I will do apples or boiled potatoes. Basically cut the can and heat up with the exception of baked beans. It created a mess trying to prepare everything and clean up. 5) Learn to be more organized, we had a barly controlled train wreck when we were busy. We got the job done and food out in a timely manner but needs to be a lot more organization.
I have a catering gig this coming weekend for 200 and next weekend open as of now so I will try it again in two weeks.
Things I learned- 1) Next time I will set up ready to go at 10am, we had people steadily coming up to us starting about 10:15am wanting BBQ but we were not ready and many said they were just driving by and would not be around any later in the day. 2) I won't try to stay there all day I will let people know I will be there 10am-2pm or until the line ends. 3) No more hotdogs, I cooked them for the kids and only sold one. 4) When I cater I will do all home made sides but never again while vending, I will do apples or boiled potatoes. Basically cut the can and heat up with the exception of baked beans. It created a mess trying to prepare everything and clean up. 5) Learn to be more organized, we had a barly controlled train wreck when we were busy. We got the job done and food out in a timely manner but needs to be a lot more organization.
I have a catering gig this coming weekend for 200 and next weekend open as of now so I will try it again in two weeks.