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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. |
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04-30-2013, 10:59 AM | #16 | |
Full Fledged Farker
Join Date: 09-05-11
Location: Wapello, Iowa
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04-30-2013, 11:08 AM | #17 |
Full Fledged Farker
Join Date: 09-05-11
Location: Wapello, Iowa
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I do something similar for a local bar. We worked hard to cover all of our bases.
I keep all income from the BBQ. It is my baby. I am the top BBQ cook in town, (it's a small town. ) Honestly though, I've built a solid regional reputation that is followed by many of our local and regional BBQ fans. I wouldn't cook for less. HE gets to use my name in his advertising. Much like the bands he hires he gets to use me for a draw to his bar. We will fill the place up, and on a Saturday night that he would normally have a couple dozen pool players and bar sitters, he has a full crowd, buying drinks. |
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04-30-2013, 02:41 PM | #18 | |
Full Fledged Farker
Join Date: 12-05-11
Location: Ironton, Ohio
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Grizz. Hillbilly Konk BBQ. Just feeding my stick burner more wood. |
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04-30-2013, 04:40 PM | #19 |
Full Fledged Farker
Join Date: 12-05-11
Location: Ironton, Ohio
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if anyone else has any suggestions hints or anythng that could help me please post
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Grizz. Hillbilly Konk BBQ. Just feeding my stick burner more wood. |
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04-30-2013, 06:02 PM | #21 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I am not in this line of work but did own my own auto repair shop for 15 years so I do have some experience
As long as you have all the legal angles covered, I say just give it a try one time how you think it would work best for you If it does not work, then you know. either change the arrangement or dont do it anymore. If it does work, great Sometimes you just gotta take a chance
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-01-2013, 06:49 AM | #22 | |||
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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These are all professionals, listen to their advice... If not legally covered and protected you could lose your home and everything you own because someone makes a false claim and sues you... |
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05-01-2013, 09:54 AM | #23 | |
is one Smokin' Farker
Join Date: 06-22-09
Location: Eastpointe, Mi
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Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS) |
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05-01-2013, 12:15 PM | #24 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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not if you agree to do it once in on a trial basis
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-01-2013, 03:02 PM | #25 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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When discussing any split with the bar - you must (as Landarc pointed out) make it a split of the profits NOT sales. Unless the bar is kicking in a % for at least the supplies, then your % will be covering material costs PLUS your time PLUS a VERY marginal profit (maybe). Meanwhile, the bar gets pure profit for their %. Better might be to make a decision on how much you think you'll make in profit - let's say you're clearing $3 per item x 200 people = $600 & offer the bar $100 as "rent" for the day.
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Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing |
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05-02-2013, 04:27 PM | #26 |
is one Smokin' Farker
Join Date: 03-20-09
Location: Kansas
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A great deal of advice in this thread. I will only add. From the legal aspect.
Get EVERYTHING in writing. i.e. Signed Contract with the bar owner. Just as in any catering gig the contract can save you if it comes to he said/he said should disagreements arise.
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Do I smell SMOKE????? |
1 members found this post helpful. |
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05-02-2013, 04:39 PM | #27 |
Full Fledged Farker
Join Date: 12-05-11
Location: Ironton, Ohio
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I dropped off a proposal today, I proposed and 80-20 split on profit, not net sales. I also recapped some of our conversation like he will order the meats and suppies for sides and I will pay him back. He will keep his cook on for that day to help serve along with his staff and that he would be paying me like an employee under his business, so that I am covered legally under the corporation. hope I covered everythng. I also hope to hear back from him today or by the end of the weekend.
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Grizz. Hillbilly Konk BBQ. Just feeding my stick burner more wood. |
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05-02-2013, 11:56 PM | #28 |
Knows what a fatty is.
Join Date: 12-30-12
Location: Nuevo, Ca.
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I am not sure I would of went with the "he will order the meats and suppies for sides and I will pay him back". You lose quality control here. If he orders $1.50/lb brisket vs. $3.50/lb then the quality suffers, yet you are going to be blamed for putting out an inferior product. And it is your reputation on the line. Will he show you the actual invoice to back up the cost claim? By the same token, are you able to show a convincing breakdown of your cost and actual profit? That includes salt down to the last grain, charcoal/wood, your fuel getting to and from the bar, taxes and insurance you may be paying, your time doing the paperwork...lots of things to consider when figuring costs and "profit".
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Dedicated Stick Burner, Pitmaster @ All About The Q, facebook.com/itsallabouttheq KCBS CBJ |
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05-03-2013, 11:56 AM | #29 | |
Full Fledged Farker
Join Date: 09-05-11
Location: Wapello, Iowa
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Good luck!!! Please let us all know how it goes! I love to hear success stories, and I am sure yours will be very successful. Something for future consideration is him ordering the meats. I assume he uses a Sysco type supplier. I have found that in smaller quantities, it is easier and cheaper for me to use Sam's or Costco, I also get some quality control over what I use. If he is ordering large quantities or has a good vendor agreement with his supplier than his way may very well be the way to go. |
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05-03-2013, 01:40 PM | #30 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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For the record, I am not a professional cook anymore. I didn't find it suited me.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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