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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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Unread 07-01-2012, 11:56 PM   #1
rgrizzle
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Question owner of a bar /restaurant asked me ....

The owner of a restaurant /bar asked me today if I would cook at the rally on the river which is a biker rally here locally. He wants me to come and cook a couple of weeks before to advertise. He is wheeling to buy all meats and supplies what should I do? As far as payment?
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Unread 07-02-2012, 06:36 AM   #2
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Im having the same problem. but i was thinking at least. 400 for the day.
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Unread 07-02-2012, 04:14 PM   #3
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this would be a grreat oppertunity if I can come up with the details.
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Unread 07-02-2012, 08:30 PM   #4
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At least 10 bucks an hour I did one yesterday made around 2000 buck for 11 hours
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Unread 07-02-2012, 10:02 PM   #5
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i was thinking about doing a percentage of the sales. just need a little more info on what others are doing
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Unread 07-02-2012, 10:03 PM   #6
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Quote:
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At least 10 bucks an hour I did one yesterday made around 2000 buck for 11 hours
how did you charge them? by the hour or percentage of sales or a flat rate?
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Unread 07-02-2012, 10:26 PM   #7
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Percentage of sales is what I would do. It shows you are willing to be a partner. If it is a percentage of the sales of just your que, then you should get the lion's share of that income -- 70 percent is what I'd go for. If you can swing a percentage of overall sales, then 20-30 percent is more realistic, depending on what he expects to rake in on beverage sales, which usually well exceed food sales.

Just my two cents.

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Unread 07-04-2012, 12:51 AM   #8
jestridge
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Quote:
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how did you charge them? by the hour or percentage of sales or a flat rate?
Typo it was 200 bucks instead of 2000 , about 3x what my meat and supplies cost
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Unread 07-05-2012, 11:28 PM   #9
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I think I will shoot for a 75/25 on overall sales or a 60/40 in my favor for just que.sales. and? The backup plan of $150 a.day! For prep and using my recipes without giving away my sauce and rubs. What do you guys think?
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Unread 07-06-2012, 05:45 AM   #10
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Quote:
Originally Posted by caseydog View Post
Percentage of sales is what I would do. It shows you are willing to be a partner. If it is a percentage of the sales of just your que, then you should get the lion's share of that income -- 70 percent is what I'd go for. If you can swing a percentage of overall sales, then 20-30 percent is more realistic, depending on what he expects to rake in on beverage sales, which usually well exceed food sales.

Just my two cents.

CD
I'm in this camp but figure in a few other numbers such as the standard what is your time worth VS future business. If you plan on hooking up long term then being more flexible with the numbers is to your advantage if it all ends after the rally then get yours and get out.

I go with a base rate for showing up as this covers my cost and time in case it all falls through then work with percentages of sales. My bottom line is get paid and happy before you start then everything else is joy.

Have your gear set up so you can turn over product quickly and forget about showing your Q skills, let the proof be in the pudding.
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Unread 07-08-2012, 08:05 PM   #11
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Just took samples down for the? Owner, to try. The head chef and the owner loved them. Now it's time for the wife to make her decision. All the customers loved my sauce.
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Unread 07-09-2012, 10:00 AM   #12
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Is this for the Ironton Rally On The River in mid August? Nice event, did it myself a couple of years back. I have a few questions....

1. are you only smoking the food and having it picked up or delivered?
2. or are you responsible for working the booth?
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Unread 07-09-2012, 12:48 PM   #13
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ok are you providing the cooker? is he going to provide charcoal,wood, cooking utensale, cleamup, laborers, whenever i had to take my smoker out of the yard it was $500 min, also i always charged a flat rate. it it rains thet day or its hot he wont sell and you get nuthing...
he also wants you to cook for 2 weeks prior. of i was to do this i would get 3000 to 4000. i know that sounds high but you are on the line for someone getting sick... unless you have insurance to cover you. i knwo this sounds mean but i have been thought this and i learned the hard way,,,
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Unread 07-09-2012, 01:22 PM   #14
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Quote:
Originally Posted by WeQ4u View Post
Is this for the Ironton Rally On The River in mid August? Nice event, did it myself a couple of years back. I have a few questions....

1. are you only smoking the food and having it picked up or delivered?
2. or are you responsible for working the booth?
Yea this is for the ironton rally on the river. I will be smoking at the restaurant. He has staff to help me basically I will be working for him.
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Unread 07-09-2012, 09:11 PM   #15
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I would charge a flat fee so there are no ifs ands or butts. I would not do it for less that 300 dollars. I am a chef and do events all the time. You can make 10 dollars a hour cutting grass.
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