Diver
Full Fledged Farker
I have loved to BBQ for as long as I can remember. I grew cooking whole hog BBQ with my Dad. A few years ago I threw a pig picken for a group of friends and co-workers. Everyone seemed pleased and I have done 5-6 cooks a year just for co-workers ranging from 30-300 people. I have been toying with catering and competing for a while now. I took the CBJ class in April and have judged 3 comps.
Well, I pitched a competition team sponsorship to our marketing VP at my office and she bit. Now we are signed up for 3 competitions this fall. To seal the deal, I agreed to package pork and brisket from the comps, pre-sell by the pound, and what ever we make will be donated to charity in the name of the company. I am very excited and quite nervous.
Then it got deeper. I was approached by a potential investor that wants to back me in a catering business. I haven't said yes or no. I have a corporate job and a non bbq related business. I am already pretty busy but I'm in the tax prep business so my busiest time coincides with the slowest catering time. This isn't new but now my wife REALLY thinks I'm crazy. I have been reading and studying everything I can about the business. I truly appreciate all of the time you all have devoted to this forum. With that said, I have a couple of questions.
1. My plan would be to start small on weekends. When creating the business plan, how many events is realistic as you are getting started? I have built relationships in my corporate position with a lot of event planners, DJs, hotels etc so I think I have a good base to start marketing but I want to be realistic/conservative in the projections.
2. Am I realistic in believing that I can get by initially with backyard equipment? I have a trailered whole hog cooker(bare bones home made style), a couple of cheap offsets and a couple of drums.
3. I saw the advice to start small and build with cash. It seems to be sound advice. I need to prepare a 5 year plan. What would a realistic growth curve look like? I was asked; "What will this business look like in 5 years?" I honestly did not have a clue.
4. I have been shopping competitors and they obviously get better pricing than I can get right now. I was thinking I would have to go to local butcher shops, explain my plans and negotiate a deal. Is that normal procedure?
I think that's all for now. I am totaly stoked and really scared by the possibility that this may really happen. Sorry about the lengthy post. Over the next few weeks, I am cooking at parties for 40, 50, and 300, all non paying events. I think it is time to start getting paid. Thanks to all!
Well, I pitched a competition team sponsorship to our marketing VP at my office and she bit. Now we are signed up for 3 competitions this fall. To seal the deal, I agreed to package pork and brisket from the comps, pre-sell by the pound, and what ever we make will be donated to charity in the name of the company. I am very excited and quite nervous.
Then it got deeper. I was approached by a potential investor that wants to back me in a catering business. I haven't said yes or no. I have a corporate job and a non bbq related business. I am already pretty busy but I'm in the tax prep business so my busiest time coincides with the slowest catering time. This isn't new but now my wife REALLY thinks I'm crazy. I have been reading and studying everything I can about the business. I truly appreciate all of the time you all have devoted to this forum. With that said, I have a couple of questions.
1. My plan would be to start small on weekends. When creating the business plan, how many events is realistic as you are getting started? I have built relationships in my corporate position with a lot of event planners, DJs, hotels etc so I think I have a good base to start marketing but I want to be realistic/conservative in the projections.
2. Am I realistic in believing that I can get by initially with backyard equipment? I have a trailered whole hog cooker(bare bones home made style), a couple of cheap offsets and a couple of drums.
3. I saw the advice to start small and build with cash. It seems to be sound advice. I need to prepare a 5 year plan. What would a realistic growth curve look like? I was asked; "What will this business look like in 5 years?" I honestly did not have a clue.
4. I have been shopping competitors and they obviously get better pricing than I can get right now. I was thinking I would have to go to local butcher shops, explain my plans and negotiate a deal. Is that normal procedure?
I think that's all for now. I am totaly stoked and really scared by the possibility that this may really happen. Sorry about the lengthy post. Over the next few weeks, I am cooking at parties for 40, 50, and 300, all non paying events. I think it is time to start getting paid. Thanks to all!