Feeding People in a Bar

Lakeside Smoker · 10-09-2008, 09:56 AM

I was just asked to serve my pulled pork to a local Knights of Columbus bar room. They have a workable commercial kitchen that is inspected and approved by the local health department. I have been there many times and on Friday nights they have a good size crowd. I've never done something like this and would love any input good or bad.

Thanks
Mike

Arlin_MacRae · 10-09-2008, 10:01 AM

It sounds like a golden opportunity to me, Mike. Congrats!

BBQ Grail · 10-09-2008, 10:04 AM

Obviously you've already impressed someone with your pulled pork. Just do what you do and do it well.

big brother smoke · 10-09-2008, 10:25 AM

You need help with quantities or something? How many people do you guesstimate?

BTW: Congrats!

Ashmont · 10-09-2008, 10:34 AM

Golden opp! That's a great angle for a caterer. Next you will be hunting down VFW, American Legions, most that have a building will have a kitchen an Bar. Even Churches that have school usually have Kitchens. You could do Parish picnics and such. Good luck were all counting on you!

Lakeside Smoker · 10-09-2008, 10:37 AM

I was thinking on making enough for 50 sammies and maybe serving them with one side. The management said it was entirely up to me; they are just doing this as a service to their members.
Price per plate?

BBQ Grail · 10-09-2008, 10:38 AM

Make sure you run out! In this type of situation I think it's a good marketing ploy to sell out. Will make people that didn't buy one this time to want one next time.

big brother smoke · 10-09-2008, 10:47 AM

Quote:

Originally Posted by Lakeside Smoker

I was thinking on making enough for 50 sammies and maybe serving them with one side. The management said it was entirely up to me; they are just doing this as a service to their members.
Price per plate?

$6.00 -$7.00 per plate YMMV state to state

BobBrisket · 10-09-2008, 11:39 AM

People, BBQ, bar, and booze..............that's a winning combo in my book. This is just me, but want to make plenty and feed as many people as possible as they may become future clients for their private parties, etc.
Are they buying the food for you to cook or are you buying it and then selling it? I would think that would make a difference as well. If I was buying and then selling, I wouldn't want to have a lot left over and eat into my profits. If they are buying just to feed the customers, I'd make more and then they can have the leftovers. I'd go for 100 sammies if they buying. Then maybe the 50 if I was buying and selling. Course I don't cater so what I said may not even be worth 2 cents. Good luck. Sounds like a really good time. You may want to ask them for an average head count on the day you will be doing this to give you a better idea.

Cabntmkr1 · 10-09-2008, 11:45 AM

Congratulations!
Be sure to take photos and post on here, bro!

The Pigman · 10-09-2008, 06:20 PM

Congrats take alot of business cards.....Keri's Hog Apple beans go well with booze and have fun.............cant go wrong.

Lakeside Smoker · 10-09-2008, 07:15 PM

Thanks for all the positive feedback!

Mike

Bbq Bubba · 10-09-2008, 08:11 PM

Quote:

Originally Posted by trp1fox

Make sure you run out! In this type of situation I think it's a good marketing ploy to sell out. Will make people that didn't buy one this time to want one next time.

Bingo!!

Smoke on-site, you won't need any kind of permits.
Start with 50 sandwiches and serve slaw for the pork and beans as the side, you should be able to go $6 or 7 easy! That will make it worth your while.
If you sell out, adjust accordingly....once word spreads, look out!
Good luck and pics!!

Qcrue2U · 10-10-2008, 01:03 AM

Congrats!! Golden opportunity...

Dr_KY · 10-10-2008, 09:09 AM

I started doing Q at my local pub when the weather is nice and that turned into sponsorship for our contest, private party's for local people that visit the pub and I even managed to lock in a BBQ at a pub about a mile from here for a Halloween cook. I have been granted full use of the kitchen whenever I want it with no strings attached. Of course the landlord and his staff eat for free on the night and are left with a clean kitchen, a full bottle of homemade sauce and not a clue there was any food in the place at closing time.

I also get to use part of the deep freezer to store my bulk items year round.

This can be a huge open door for you so get after it and hang on tight.

EDIT-
I like to make things that are easy for people to eat standing so I go with chicken wrapped in bacon on wooden skewers, burgers, sausages on skewers and ABT's with a skewre in place if the toothpick holding three on each.

10-09-2008, 09:56 AM	#1
Lakeside Smoker is one Smokin' Farker Join Date: 01-17-07 Location: Methuen, MA	Feeding People in a Bar I was just asked to serve my pulled pork to a local Knights of Columbus bar room. They have a workable commercial kitchen that is inspected and approved by the local health department. I have been there many times and on Friday nights they have a good size crowd. I've never done something like this and would love any input good or bad. Thanks Mike __________________ Blog In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King

10-09-2008, 10:01 AM	#2
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	It sounds like a golden opportunity to me, Mike. Congrats! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

10-09-2008, 10:04 AM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Obviously you've already impressed someone with your pulled pork. Just do what you do and do it well. __________________ 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.

10-09-2008, 10:25 AM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	You need help with quantities or something? How many people do you guesstimate? BTW: Congrats! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

10-09-2008, 10:34 AM	#5
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO	Golden opp! That's a great angle for a caterer. Next you will be hunting down VFW, American Legions, most that have a building will have a kitchen an Bar. Even Churches that have school usually have Kitchens. You could do Parish picnics and such. Good luck were all counting on you! __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

10-09-2008, 10:37 AM	#6
Lakeside Smoker is one Smokin' Farker Join Date: 01-17-07 Location: Methuen, MA	I was thinking on making enough for 50 sammies and maybe serving them with one side. The management said it was entirely up to me; they are just doing this as a service to their members. Price per plate? __________________ Blog In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King

10-09-2008, 10:38 AM	#7
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Make sure you run out! In this type of situation I think it's a good marketing ploy to sell out. Will make people that didn't buy one this time to want one next time. __________________ 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.

10-09-2008, 11:39 AM	#9
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	People, BBQ, bar, and booze..............that's a winning combo in my book. This is just me, but want to make plenty and feed as many people as possible as they may become future clients for their private parties, etc. Are they buying the food for you to cook or are you buying it and then selling it? I would think that would make a difference as well. If I was buying and then selling, I wouldn't want to have a lot left over and eat into my profits. If they are buying just to feed the customers, I'd make more and then they can have the leftovers. I'd go for 100 sammies if they buying. Then maybe the 50 if I was buying and selling. Course I don't cater so what I said may not even be worth 2 cents. Good luck. Sounds like a really good time. You may want to ask them for an average head count on the day you will be doing this to give you a better idea. __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

10-09-2008, 11:45 AM	#10
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks.	Congratulations! Be sure to take photos and post on here, bro! __________________ [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]

10-09-2008, 06:20 PM	#11
The Pigman is One Chatty Farker Join Date: 04-10-07 Location: Cincinnati Ohio	Congrats take alot of business cards.....Keri's Hog Apple beans go well with booze and have fun.............cant go wrong. __________________ Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio

10-09-2008, 07:15 PM	#12
Lakeside Smoker is one Smokin' Farker Join Date: 01-17-07 Location: Methuen, MA	Thanks for all the positive feedback! Mike __________________ Blog In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King

10-10-2008, 01:03 AM	#14
Qcrue2U is one Smokin' Farker Join Date: 06-13-08 Location: San Luis Obispo, CA	Congrats!! Golden opportunity... __________________ NexGrill 110,000 btu, (B.A.M.F.) SilverSmoker!! (2) wsm clones :P el cheapO gasser ECB - Smoke N Grill mini webber clone, with warming rack! Brinkman - Verticle My arsenals of the trade!! \m/ The Eatery - BBQ, Grill & other Tasty Treats

10-10-2008, 09:09 AM	#15
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	I started doing Q at my local pub when the weather is nice and that turned into sponsorship for our contest, private party's for local people that visit the pub and I even managed to lock in a BBQ at a pub about a mile from here for a Halloween cook. I have been granted full use of the kitchen whenever I want it with no strings attached. Of course the landlord and his staff eat for free on the night and are left with a clean kitchen, a full bottle of homemade sauce and not a clue there was any food in the place at closing time. I also get to use part of the deep freezer to store my bulk items year round. This can be a huge open door for you so get after it and hang on tight. EDIT- I like to make things that are easy for people to eat standing so I go with chicken wrapped in bacon on wooden skewers, burgers, sausages on skewers and ABT's with a skewre in place if the toothpick holding three on each. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

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