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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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10-20-2009, 06:44 PM | #16 | ||
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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Quote:
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You'd think they would want to make it easy for small business to do business. We end up buying permits and licenses for everything imaginable out here.
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Rollin' Smoke BBQ - West |
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10-20-2009, 06:56 PM | #17 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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That's high and you'll probably have a vendor's fee, too. Also, all it takes is one day of really crappy weather and all bets are off.
The "Ribfest" is like that here: 1. You gotta blow somebody to get on the "list" 2. You gotta pony up $1000 vendor's fee 3. Pay local licensing 4. Split the profits 5. Hope the weather stays good - what I usually would want is the DRINK concession! On the other hand, you can potentially "make" about $10K on a Ribfest weekend but since it's ribs the food cost is significant. Infinion would be a very cool venue (yeah, I admit it, I watch a LOT of NASCAR racing, bikes too!)
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
10-20-2009, 07:50 PM | #18 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Is this for the whole season or just Nascar? Nascar is usually sold out so guaranteed money. Where on the track would you be? High profile area or one of them off distance turns? That could be a VERY lucrative contract, even with the high percentage!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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10-20-2009, 08:13 PM | #19 |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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The fellow we talked to said the whole season. BUT, as we have learned from the Laguna Seca racetrack, not every race draws a huge crowd. We lost money the first time we vended the 'Festival of Speed' because we over-estimated how many customers we would serve. Dumb move on our part not to research it more. So, at Laguna Seca we always vend at the biggest race of the season, the Red Bull US Grand Prix. The others, not unless we have nothing else going on.
Location is one of the big questions on my list!
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Rollin' Smoke BBQ - West |
10-20-2009, 08:29 PM | #20 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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I doubt you can charge enough or work fast enough to make it worthwhile.....never know though.
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10-20-2009, 08:39 PM | #21 |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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Too true. Sigh.
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Rollin' Smoke BBQ - West |
10-20-2009, 08:58 PM | #22 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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My over head at a vending event it around 50% if I do the numbers expected. So unless there are two digits before the comma with the first one being at least a 2 or 3 in your gross sales, heck no. That is a huge waste of time IMO.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
10-20-2009, 09:00 PM | #23 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Do you REALLY want it? If you do, give it a shot. You can always bail after 1 event.
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10-20-2009, 09:03 PM | #24 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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We do a 2.5 day that has gross sales in the 5000 - 6000 range and i hate paying the $500 fee!
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10-20-2009, 09:09 PM | #25 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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usually those tracks have LOTs of food vendors... I would expect exclusivity on the items on your menu, and for 40% do they offer any type of guarantee? Esp if they charge a vending fee.
the vendors at our track that I know, always b!tch about how they are getting screwed, but they always seem to go back for more. So the money is good enough they put up with the crap. I wouldnt give up 40%. that's just me.
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
10-22-2009, 04:43 AM | #26 |
is one Smokin' Farker
Join Date: 09-16-07
Location: Mukwonago, Wi
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it your going to pay 40% i would like to know are thay going to have all the power you will need or will you need a gen? will you have accsess to water? and what is the attendence # ? i work off the 10% # if there is 10000 there i will feed about 1000. something about this does not seem right.i have to go with bubba on this one i would pass,,, and are thay doing tickets or are thay checking your Z at the end of the day... now there is a paper trail... bad but this is just my opinion
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i feel i should say something profound .... so drink up the beers getting cold |
10-22-2009, 06:30 PM | #27 |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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Just received the information packet in the mail from the food concession manager at this racetrack. Just glancing through all their rules and regulations my first repsonse is NO WAY!!! The area supervisor for our part of the track will come in and inventory all of our product first thing in the morning and we have to note spoilage and staff meals throughout the day. Spoilage must be verified by the area supervisor. We cannot bring in more product during the day unless our area supervisor adds it to our inventory sheet. The area supervisor will come into our booth during the day and do a check on everything. The staff must wear khaki pants, white shirts and black hats. (White shirts and BBQ!? We have black polo or t-shirts for our staff with our business name on them) If the staff are not dressed properly they will bring them the shirt or hat and charge us for them. All tables inside and outside the booth must have table covers that cover top and legs of the table. We cannot close the booth at the end of the day until the area supervisor says we can and then they will inventory our product at the end of the day, etc, etc. And then there are issues like the management of the change/bank funds, etc.
I have no problem at all following the rules and regulations of venues where we do work, like Laguna Seca racetrack, or the California International Airshow. But this place is very restrictive AND they charge an arm and a leg. Thanks for all your great input folks. This event/venue is definitely a PASS for us!
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Rollin' Smoke BBQ - West |
10-23-2009, 12:01 AM | #28 |
On the road to being a farker
Join Date: 12-09-07
Location: Pewaukee, WI
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40%...no way. None how.
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The Dude: Yeah, well. The Dude abides. Medium Spicewine 3 WSMs www.smokincaboose.com |
10-23-2009, 05:12 PM | #29 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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40%, to me, is in the blood sucking range. Your hard work, sweat and tears and then giving them 40%!
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Tom |
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