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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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11-17-2008, 10:15 AM | #1 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Slowing Sales
Anybody else seeing their vending numbers off slightly? The area we vend every other weekend is mostly industrial with a bunch of people that formerly worked overtime. That well is drying up....Our last weekend, the Friday was off 5%. The Saturday (overtime day) was off by 28%.
We have also seen our catering bookings dropping slightly. I'd say we are of by 10% on bookings, and those booking are spending less, although we have a few wedings for next year already. Who knows....
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11-17-2008, 02:50 PM | #2 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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Here in North Georgia business is off 20-30% across the board (restaurant, vending, catering) for both our own operation and the other folks in the BBQ biz that we know. We also see the lower priced items like hot dogs selling better at vending. The economy has folks pinching their pennies.
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11-17-2008, 05:22 PM | #3 |
is one Smokin' Farker
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
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Times are tough everywhere. Glad I have a couple of repete customers that always book me for company christmas parties
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11-26-2008, 12:26 AM | #4 |
On the road to being a farker
Join Date: 09-26-06
Location: Kuna, Idaho
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We are off nearly 40% from just 2 months ago. Yea, it's getting cold but normally they will stick out the cold for the grub. We are also finding our dogs and sausages moving alot more than the sammies.
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Hoss [B]Big Daddy's BBQ[/B] [B]Concessions and Catering[/B] [B]Kuna, ID[/B] [URL="http://www.bigdaddysbbqonline.com"]www.bigdaddysbbqonline.com[/URL] Louisiana Grill - Whole Hog Traeger 150 30x72 Reverse Flow Offset 16ft Wells Cargo Mobile Kitchen 12ft Full service Mobile Kitchen |
11-26-2008, 12:33 AM | #5 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Hoss - That's odd because I heard y'all got the best smoked coyote in Kuna. I kid, of course, bro.
Be well, John |
11-26-2008, 12:43 AM | #6 |
On the road to being a farker
Join Date: 09-26-06
Location: Kuna, Idaho
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Taste just like CHICKEN!!!!
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Hoss [B]Big Daddy's BBQ[/B] [B]Concessions and Catering[/B] [B]Kuna, ID[/B] [URL="http://www.bigdaddysbbqonline.com"]www.bigdaddysbbqonline.com[/URL] Louisiana Grill - Whole Hog Traeger 150 30x72 Reverse Flow Offset 16ft Wells Cargo Mobile Kitchen 12ft Full service Mobile Kitchen |
11-26-2008, 11:20 AM | #7 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Catering inquiries are down! Hope things pick up in February with bookings as they have done the last few years
Geez and I considered leaving the day job at one point
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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 |
12-01-2008, 08:21 AM | #8 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I'm small and just by word of mouth but my sales are off as well... Don't know the percentage but if I had to guess I would say close to 25%...
I've come to the realization that people just don't know what chicken tastes like.....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
12-01-2008, 08:29 AM | #9 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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One of my favorite burger joints out here just closed last wed after being in the biz for 47 years due to slowing sales. Really bummed http://www.newsday.com/news/printedi...,6888383.story
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
12-03-2008, 02:59 PM | #10 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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I think it boils down to being able to adapt. You need to constantly re-invent yourself to stay fresh. You also need to be ahead of the curve as far as what people want. If you are operating by the seat of your pants, you are just a mistake away from being out of business.
I don't have the secrets for achieving this but then each and every business is unique in that area. If you have a solid business plan you can step up to success. I went into a Potbelly's sandwich shop today (I actually eat there several times a week.) There is normally a line to the door and it seems to be busier and busier every week. Damn good sandwiches. What do they say about a successful business? Location, Location, Location.....
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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