Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
11-17-2019, 09:49 AM | #31 |
On the road to being a farker
Join Date: 08-31-18
Location: Warsaw, IN
Name/Nickname : Brandon
|
It's been a crazy few months that has turned into me catering 5 different parties for up to 80 people with plenty of room.
So Thursday of last week, I asked my business lawyer to kick the tires and light the fires on "THE SMOKE & SWINE CO., LLC" Thank you for all your help brethren. This is going to be a wild ride and we're getting ready to roll!
__________________
Brandon McGinnis Owner // Pitmaster - The Smoke & Swine Co. [B]On the 24' porch trailer:[/B] Stumps XL Stretch [B]On the patio:[/B] BBQ Guru Shotgun - Grilla Grills Silverbac Alpha - WSM 22 - Weber Q2200 - Masterbuilt MES 130B |
Thanks from: ---> |
11-17-2019, 10:55 AM | #32 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
|
Congrat's Brandon.
Make sure you update this thread or star a new one on your new venture.
__________________
Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
11-27-2019, 11:55 AM | #33 |
Found some matches.
Join Date: 07-30-19
Location: WV
Name/Nickname : cabrego
|
Hi Brandon, we have a similar startup story. My wife and I both have full time jobs and started South Texas Barbecue Co.-WV, check us out on FB if you have a chance!
Since, July 13, we've had around 20 events including several catering gigs ranging in the 50-125. As I'm sure you know it's a ton of work balancing your 'real job' and the side gig. We also have kids, and they have been able to participate too! We started this basically as cheap as possible, we did however get a large smoker to ensure we were able to produce the amount of meat we could serve. We do everything pop up tent style for now. Congrats, and feel free to reach out if you ever want to bounce some ideas! |
11-28-2019, 04:50 AM | #34 | |
On the road to being a farker
Join Date: 08-31-18
Location: Warsaw, IN
Name/Nickname : Brandon
|
Quote:
I will be starting as cheap as possible too and have been really thinking about the pop-up tent style. I have a 1 year old as well and more than likely will have another one here in the next couple of years. As well as the day gig it is definitely alot to balance but I love it! There is another guy in town that does it once a week tent-popup on Saturday and pretty much sells out every time. I'm wanting to make it more like a to-go place and will have an app for pre-orders/pickups. The only hurdles left to clear are the commissary agreement that I'm actively working on and then just purchasing and outfitting the trailer. I have secured 3 or 4 spots already to park it that are all private property and have quite a bit of traffic. A chef friend of mine has graciously offered to help setup the trailer for maximum efficiency when I get it so that should be a massive help. Most of what I'll need is just Cambro (or other warming boxes) and refrigeration. I appreciate the insight and will definitely reach out! Congrats on your outfit as well and hopefully one day we'll get to share some 'Que.
__________________
Brandon McGinnis Owner // Pitmaster - The Smoke & Swine Co. [B]On the 24' porch trailer:[/B] Stumps XL Stretch [B]On the patio:[/B] BBQ Guru Shotgun - Grilla Grills Silverbac Alpha - WSM 22 - Weber Q2200 - Masterbuilt MES 130B |
|
11-30-2019, 10:28 AM | #35 |
is one Smokin' Farker
Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin
|
Is there an American Legion or VFW or Knights of Columbus in your town? Most of the time they'll have a commercial kitchen and they'll let you rent it as your commissary, sometimes for as little as cooking for their monthly meetings. Check with local churches as well, a lot of them have commercial kitchens as well.
__________________
Homebuilt Cinderblock Smoker, Homebuilt UDS, Weber 22 inch Kettle |
12-10-2019, 05:26 AM | #36 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
Seems like you are well on your way to some measured success. I hope it goes well for you and I note some absolutely golden advice here.
Personally, I took a different path and decided not to do what you've done, so i'm coming at you from that perspective. 1. Your current job you are very good at, It makes you more money than catering is likely to AND gives you the spare time to AFFORD a really nice backyard or patio setup and wow your envious guests on a weekend AND spent time with your kids who need you now. Is this going to happen when you get bogged down on the 4 or 5th Catering gig for the month.... Be careful about turning a hobby into a business. 2. As Medic 92 has clearly illustrated: it's a business. Consistancy is king. Pricing and QC is crucial. How are you going to handle real customers when someone actually doesn't like the ribs and wants their money back. How are you going to handle it when you find that someone you just employed (or worse... it's family) is responsible for screwing something up that resulted in that problem with the unhappy customer. This is when the "hobby" starts not being fun any more. 3. Are you an easy touch... Are you the kind of bloke that can't delegate and as a result decided to do it all himself rather than getting others to do their job. How is this going to affect your paying job when get back into the office on Monday and you are too tired to do your job properly and things suffer. Could you be that guy? I weighed up those things and was pretty sure I'd screw up even though people said the same thing to me... "Best brisket I've ever tasted" ... but they'd tasted exactly ONE brisket before because of where I live. In a word... know your own capabilities. The world is littered with bitter people who opened up a restaurant or some kind of catering business because their friends said it was a good idea. Their friends weren't around to see them fail. Could that be you? Honestly I still dream of doing it, but it's a dream. I put out killer BBQ for home and friends but have a well paying job I can get back to during the week. They say... "Open a BBQ Restaurant. It will be fun" And you give them a knowing look and ask them for a $50,000 investment just to watch the smile disappear off their faces. Could this be you? Probably not, but ask yourself the question just the same. Cheers!
__________________
A butterflies wings. About to bring down everything... Last edited by SmokinAussie; 12-10-2019 at 05:36 AM.. |
Thanks from: ---> |
12-10-2019, 08:51 AM | #37 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
|
I just started reading, and didn't realize this thread started some months ago. Glad it's working out well for you!
__________________
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
01-09-2020, 02:15 PM | #38 | |
Knows what a fatty is.
Join Date: 06-25-19
Location: Northern California
Name/Nickname : Dave
|
Quote:
How are things? Any update to the business and pics of your trailer set up? Looking forward to following along on your story in 2020? |
|
01-14-2020, 08:52 PM | #39 | |
Got rid of the matchlight.
Join Date: 08-28-18
Location: MD
Name/Nickname : Tron-Z
|
Tron-Z
You are Awesome Sir.... Thanks!
Quote:
|
|
01-14-2020, 08:54 PM | #40 |
Got rid of the matchlight.
Join Date: 08-28-18
Location: MD
Name/Nickname : Tron-Z
|
I am learning how to post in the forum
|
02-15-2020, 09:27 PM | #41 |
On the road to being a farker
Join Date: 08-31-18
Location: Warsaw, IN
Name/Nickname : Brandon
|
So thank you all for posting on this. My wife and I have been building a house since October so I've only been perfecting the process and working on marketing.
Here's where The Smoke & Swine Co. is currently. I'm a tech & marketing guy by trade, study business and accounting religiously, and make the best BBQ in town. My biggest hurdle has been finding someone that I trust that knows their way around a commercial kitchen and can also keep us compliant. A good buddy of mine not only has $$$ to invest, but also worked in a kitchen for 14 years and ran it for the last 4 of those. He also brings some menu items I never would have thought of but are going to absolutely kill it. Hes originally from Bolivia and lived in Miami/South Florida for a long time. So we're going to do a Hispanic fusion BBQ joint. Being in the midwest, we're not married to any specific "type" of 'que and I really like the options of ways to serve it. - Business registered - Comissary agreement being signed in the next 30 days - working on being exclusive provider of food for a golf course here - 12 events in 2019 - 2 events completed, and 6 on the books already starting in May ranging from 30 to 400 people in 2020 - purchasing the trailer and other equip in April Still a TON of work to do but it's definitely happening. Will update more as we progress. Cheers yall! Sent from my SM-G950U using Tapatalk
__________________
Brandon McGinnis Owner // Pitmaster - The Smoke & Swine Co. [B]On the 24' porch trailer:[/B] Stumps XL Stretch [B]On the patio:[/B] BBQ Guru Shotgun - Grilla Grills Silverbac Alpha - WSM 22 - Weber Q2200 - Masterbuilt MES 130B Last edited by BrandonBBQ; 02-15-2020 at 09:48 PM.. |
Thanks from: ---> |
02-22-2020, 10:28 PM | #42 |
On the road to being a farker
Join Date: 08-31-18
Location: Warsaw, IN
Name/Nickname : Brandon
|
Fingers crossed, new trailer (and massive new-to-me) smoker will be here next week.
Also meeting with a potential commissary provider that could blossom into being their exclusive food provider (they dont want to deal with a "kitchen") Sent from my SM-G950U using Tapatalk
__________________
Brandon McGinnis Owner // Pitmaster - The Smoke & Swine Co. [B]On the 24' porch trailer:[/B] Stumps XL Stretch [B]On the patio:[/B] BBQ Guru Shotgun - Grilla Grills Silverbac Alpha - WSM 22 - Weber Q2200 - Masterbuilt MES 130B |
Thanks from: ---> |
02-29-2020, 02:51 PM | #43 | |
Knows what a fatty is.
Join Date: 06-25-19
Location: Northern California
Name/Nickname : Dave
|
Quote:
Make sure you post some pics of your trailer and smoker here for us to continue to follow along. |
|
03-01-2020, 08:45 AM | #44 | |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
|
Quote:
|
|
03-01-2020, 11:56 AM | #45 |
On the road to being a farker
Join Date: 08-31-18
Location: Warsaw, IN
Name/Nickname : Brandon
|
They're coming soon!
The trailer was delivered and I can't wait to get cooking on it. The smoker is MASSIVE and going to help our capacity like crazy. The past 2 weeks have been insane for us at the Smoke & Swine Co. We secured the deal to use as a commissary AND to provide meat for the golf course 2x weekly. We can also setup the trailer as many weekends as we want on the to sell food at "the turn" (that's between hole 9 and hole 10 on a golf course where golfers get food/drinks/etc..) We're pivoting away from going all in on serving lunch, etc... and focusing more on catering and events. We have been asked to do 4 events in May/June totaling over 1500 people! The reception we've gotten has been so encouraging and motivating. The Economic Development board is ready to help us get involved in other local events as soon as we get inspected. This also allows us to avoid needing a range hood and fire suppression system inside the trailer. The Health Department has been absolutely awesome to work with so far and the inspector is willing to come out and walk us through things before the actual inspection. Fingers crossed we do things right! We are working on getting it outfitted with mostly countertop height or prep table equipment to facilitate our needs. Stay tuned, this is going to be AWESOME!
__________________
Brandon McGinnis Owner // Pitmaster - The Smoke & Swine Co. [B]On the 24' porch trailer:[/B] Stumps XL Stretch [B]On the patio:[/B] BBQ Guru Shotgun - Grilla Grills Silverbac Alpha - WSM 22 - Weber Q2200 - Masterbuilt MES 130B |
Thanks from: ---> |
Thread Tools | |
|
|