MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

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.


Reply
 
Thread Tools
Old 09-19-2012, 09:42 AM   #1
cpw
Babbling Farker
 
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
Default Vending first festival, a few questions

I've read through the threads here, and have seen how people are coming up with total number of customers, (In my case, organizer says 5000-7500 people, so I'm using 6000, divide that by 2, and then divide that by number of vendors (6) for a total of 500 servings)

So I have potentially 500 servings. We're planning on doing PP sandwiches, PP plates, and PP nachos. How do I determine how many of each product to plan for, and how do sides figure into it?

I'd much rather sell out than bring food home.

Thanks for any help!
__________________
________________
Outlaw 2860 Porch Model
Lang 84 Deluxe
Yoder YS640
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store
cpw is offline   Reply With Quote




Old 09-20-2012, 11:00 AM   #2
cpw
Babbling Farker
 
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
Default

Anyone?
__________________
________________
Outlaw 2860 Porch Model
Lang 84 Deluxe
Yoder YS640
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store
cpw is offline   Reply With Quote


Old 09-20-2012, 05:35 PM   #3
rgrizzle
Full Fledged Farker
 
rgrizzle's Avatar
 
Join Date: 12-05-11
Location: Ironton, Ohio
Default

I'm in the same boat as you. Trying to figure it all out also for my first festival.
__________________
Grizz. Hillbilly Konk BBQ. Just feeding my stick burner more wood.
rgrizzle is offline   Reply With Quote


Old 09-20-2012, 06:24 PM   #4
cpw
Babbling Farker
 
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
Default

Quote:
Originally Posted by rgrizzle View Post
I'm in the same boat as you. Trying to figure it all out also for my first festival.
I was keeping on eye on your thread hoping someone would respond to yours.
__________________
________________
Outlaw 2860 Porch Model
Lang 84 Deluxe
Yoder YS640
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store
cpw is offline   Reply With Quote


Old 09-20-2012, 07:57 PM   #5
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Your numbers are not bad.
May i suggest losing the nachos and plate and just sell sammies with a side option?
Lower food cost, less waste and a faster flowing line.
__________________
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
Bbq Bubba is offline   Reply With Quote


Old 09-21-2012, 07:39 AM   #6
cpw
Babbling Farker
 
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
Default

Quote:
Originally Posted by Bbq Bubba View Post
Your numbers are not bad.
May i suggest losing the nachos and plate and just sell sammies with a side option?
Lower food cost, less waste and a faster flowing line.

We had to give a menu in advance, so it's too late to change that now. Since we have the 3 main products, is there any way to figure out how many of each item to prep for, or is it as simple as dividing total number by 3?
__________________
________________
Outlaw 2860 Porch Model
Lang 84 Deluxe
Yoder YS640
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store
cpw is offline   Reply With Quote


Old 09-21-2012, 07:50 AM   #7
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Default

Okay. They can not do anything if you "run out" of something. Guesstimate your nacho chips and cheese from that.

For sides I would get 4 or 5 #10 cans of Bush's beans. Open the next can when you are about half way through the last can. Add your BBQ sauce and some PP to the beans. Sams has some decent potato salad. You can dress it up with some bacon, extra pickles, or nothing at all. The key is not to serve it out of the tubs you buy it in. I like small bags of chips. I would sell them for a dollar so that they run out for sure.

If your food is good, it does not matter how much you make, it will go. If the going is too slow.... samples or more smoke in the air. Both work.
Hawg Father of Seoul is offline   Reply With Quote


Old 09-21-2012, 07:53 AM   #8
BBQ_Mayor
is One Chatty Farker
 
BBQ_Mayor's Avatar
 
Join Date: 05-14-07
Location: Cambridge,Ia
Default

I'd say divide by 3 or maybe a little less than that. Pork is cheep so cook extra to have enough to cover all your costs. Don't forget to figure your size of bun, bigger bun will take more meat. But you don't want to go smaller than the other vendors.
__________________
Ray
Smokehouse 72 Competition Cooking team
Visit our Facebook page - Smokehouse72
WSM, Whole Hog Lousianna pellet Smoker
IPT pellet Smoker and Gateway Drum
CBJ #4643
BBQ_Mayor is offline   Reply With Quote


Old 09-21-2012, 08:08 AM   #9
cpw
Babbling Farker
 
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
Default

Great info! Thanks for the help!!
__________________
________________
Outlaw 2860 Porch Model
Lang 84 Deluxe
Yoder YS640
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store
cpw is offline   Reply With Quote


Old 09-25-2012, 08:37 PM   #10
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
Default

great advice from all above. I've catered several large events but never a festival. Very wise choice on pulled pork. super easy to hold and keep warm and very flexible on the presentation (nachos to sammies).

I think the smartest thing said on the whole thread was by OP. "i would rather sell out than bring food home". It's a festival. It's all about making bank and not about customer service. I say go heavy on sammies on small buns and plan to run out of the fringe items early.

Good luck
centexsmoker is offline   Reply With Quote


Old 09-25-2012, 08:45 PM   #11
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
Default

and I would add that beans are a tough item to serve at a festival- Too messy. I would do finger foods only if you can. Beans are a great catering food normally because they are filling and cheap. Was only thinking of the way people eat at festivals- standing up with their hands.
centexsmoker is offline   Reply With Quote


Old 09-26-2012, 04:38 PM   #12
HBMTN
is Blowin Smoke!
 
Join Date: 10-16-08
Location: Virginia
Default

I do a similar size event every fall and it runs from 11am-5pm and I go through about 30 butts, 2 briskets, 2-3 gallons of each side plus same amount of slaw. Don't know what to tell ya on the nachos except maybe have enough for 30-40 orders maybe.
HBMTN is offline   Reply With Quote


Old 09-26-2012, 04:54 PM   #13
cpw
Babbling Farker
 
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
Default

Thanks for the additional tips. The good thing about the beans is that we're going to cook them one can at a time, so we'll never have too much. If they don't sell, we just won't make anymore.

Sent from my Nexus 7 using Tapatalk 2
__________________
________________
Outlaw 2860 Porch Model
Lang 84 Deluxe
Yoder YS640
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store
cpw is offline   Reply With Quote


Old 09-27-2012, 12:59 AM   #14
JimmyDAL
is one Smokin' Farker
 
Join Date: 05-30-11
Location: New England
Default

Good luck!
JimmyDAL is offline   Reply With Quote


Thanks from:--->
Old 09-27-2012, 03:59 PM   #15
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
Default

Quote:
Originally Posted by cpw View Post
Thanks for the additional tips. The good thing about the beans is that we're going to cook them one can at a time, so we'll never have too much. If they don't sell, we just won't make anymore.

Sent from my Nexus 7 using Tapatalk 2
Good call. that works. Good luck! I can tell you one thing for sure, you are going to need a nap after and your feet are going to hurt like hell for about 3 days :)

Good times though
centexsmoker is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:54 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts