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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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Old 03-26-2011, 09:15 PM   #1
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Default Vending results, day 2 of 3......

So let me set the stage. Christian Outdoor Expo, Friday 3 - 9, Saturday 10 - 9 and Sunday 10 - 4. Signed up for this several months ago. Snowed 6+ inches today which we expected to kill us. Loe and behold, we are broken even as of tonight. Tomorrow is all profit. Let's hope it's a good one! Honestly, as of 11am today i was hoping for break-even overall. We've served about 68 pork butts so far.
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Old 03-26-2011, 09:17 PM   #2
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That's awsome. I hope you're slamming busy tomorrow!
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Old 03-26-2011, 10:13 PM   #3
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68 butts gets you to the break even point?
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Old 03-26-2011, 11:23 PM   #4
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jbrink01 - dude we need to chat, i want to take my BBQ to your levels in terms of serving the public via catering and vending. i'm in the early stages of planning. I just may have to fly out from MA to your class your planning.
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Old 03-27-2011, 02:14 AM   #5
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Nice vending is tough. I vend smaller events in hopes to drum up future catering jobs
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Old 03-27-2011, 09:23 AM   #6
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Quote:
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68 butts gets you to the break even point?
We went pretty heavy. Cooked 90 plus 5 cases of brats, plus beans, potato salad and slaw. We also took 200 pork burgers for today. We were promised 10,000 people at the event over 3 days. They are at 9000 through last night. Other food vendors (there are 6 total) pretty much suck. We are higher priced than the other bbq guy but he isnt selling much. People keep commenting how clean and professional we look. It must matter......

BTW - Bear in mind that when I say even, I mean after ALL costs including depreciation, overhead and labor for the total weekend. Today is PURE profit.
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Old 03-27-2011, 09:25 AM   #7
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Quote:
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68 butts gets you to the break even point?
Seriously.
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Old 03-27-2011, 09:34 AM   #8
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Yes, seriuosly. My bill from KUNA Meats in St. Louis this week was just over $1200. My total cost of raw goods is right at $2,000. My total costs with labor will be just shy of $3,000. My total sales should be around $5500 if foot traffic holds up.
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Old 03-27-2011, 09:41 AM   #9
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Hope you do well sucks not to make a good profit for all that hard work.
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Old 03-27-2011, 10:08 AM   #10
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PS - Those of you that have done this get it, but for those that want to vend, 3x raw goods cost generally equates to about a 40% net margin AFTER you pay for equipment, insurance, vending fees, hired help, etc....
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Old 03-27-2011, 10:19 AM   #11
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Quote:
Originally Posted by jbrink01 View Post
PS - Those of you that have done this get it, but for those that want to vend, 3x raw goods cost generally equates to about a 40% net margin AFTER you pay for equipment, insurance, vending fees, hired help, etc....
Yes very correct and then throw a snowball at it (PUN intended) An unexpected 5" of snow or some other event and it can get dicey!
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Old 03-27-2011, 10:35 AM   #12
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Exactly! We would have been even by mid-afternoon yesterday if the weather had been good! IMHO festival type vending is either great right out of the gate, or you sweat it all weekend. I do love those events when your even by the end of day 1 with 2 days to go!!!! Just not this one.
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Old 03-27-2011, 11:11 AM   #13
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If you went through 68 butts in one day and you only have 90, you are in major need of more butts. Hope things goes well for you. Profit is a nice word. What kind of vending fee are you being charged?
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Old 03-27-2011, 11:22 AM   #14
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Quote:
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If you went through 68 butts in one day and you only have 90, you are in major need of more butts. Hope things goes well for you. Profit is a nice word. What kind of vending fee are you being charged?
Today is a short day, so we took the pork burgers to fill in. Our vending fee was $350 plus 10% of net. It's currently low 30's with 6" of snow cover....
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Old 03-27-2011, 11:39 AM   #15
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Vending is dicy especially with the weather you are havng. I like to break down my expenses daily so I know where I am at the end of each day. Keeping a daily average helps planning for the next one and sometimes I don't buy all the product prior to the event if possible because of the possibiliby of unexpected problems with weather, other vendors etc.
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