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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-10-2007, 02:59 PM   #1
chad
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Default Small time catering

Sometimes my little party catering enterprise pays off.

Back in December I catered a small (47 people) holiday lunch for a company here in Clearwater. Brisket, chicken, beans, potato salad, drinks, bread, all paper goods, etc. and cooked the chicken on-site. Everyone seemed happy and the boss/owner made it a special point to let me know how satisfied he was.

Well, I just got a call this afternoon and he wants me to do his wife's birthday party this weekend. Short notice, but I'm not "big" enough to turn down "work". So, it looks like I'm on for Saturday.

I'll cook the brisket Friday night and do the chicken on-site. The only change in the menu is a request for pita bread vice the white and wheat rolls I provided back in December.

Neat folks. Turned out they are Jews - possibly Israelis or first generation -- lot's of Hebrew being talked at the December party. That explains the request for pita bread and why no ribs!!

It should be an interesting Saturday afternoon!!
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Old 01-10-2007, 03:02 PM   #2
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Good job. Reputation by mouth is far better than picking you out of the book at random.
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Old 01-10-2007, 03:16 PM   #3
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"baruch hashem"
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Old 01-10-2007, 03:24 PM   #4
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This is a mitzvah!

Repeat customers are the best kind, I think.....congrats and good luck!
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Old 01-10-2007, 03:27 PM   #5
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Good job! Hope Sat goes well too.
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Old 01-10-2007, 03:42 PM   #6
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Get them to recommend me to their family in California...
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Old 01-10-2007, 03:50 PM   #7
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Good luck Chad I hope everything works out for ya.
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Old 01-10-2007, 04:00 PM   #8
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Old 01-10-2007, 05:14 PM   #9
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Outstanding! I love when they call back. And what Mista said
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Old 01-10-2007, 06:53 PM   #10
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Quote:
Originally Posted by Puppyboy
Good job. Reputation by mouth is far better than picking you out of the book at random.
It's funny, I got the December job from our little website...if you look in the phone books around here you get Sonny's, used to get Fred Flemming's, and maybe one or two other places - that's for barbecue. I've had several calls from the website - one was for shipping brisket and a couple were just too far away or tailgate grill party requests.

I have a sneaking feeling that if someone could get their act together, advertise appropriately, and work the small jobs like my 20 and 50 they could wind up busier than they want.

It would be nice to have the big jobs frequently but enough of these small jobs can pay the bills - my little business is about even...with this job I'll be able to pay off the business Visa card.

I am definately under capitalized!! What I "want" is a small brick and mortar place (business address!) to specialize in walk-up/carry-out business for lunch and early dinner - maybe a couple of picnic tables for folks that have the time...but I really want it for the kitchen so I could do more catering, both carry away/delivery and the occassional on-site job.

I sure did pass around some business cards at the December lunch - and some of his business associates indicated they were interested in doing some business with me...we'll just have to see.

Right now it's just one little job to the next...no delusions of grandeur at all!!
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Old 01-10-2007, 07:00 PM   #11
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I added www.southernbrethren.com to my links on my blog. Hope you don't mind. Also add the link to your signature. I forgot all about it.
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Old 01-10-2007, 07:03 PM   #12
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Thanks. I appreciate the link.

I had it in the signature before and removed it when editing. I guess I need to pay more attention!!
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Old 01-10-2007, 07:56 PM   #13
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Quote:
Originally Posted by chad
Thanks. I appreciate the link.

I had it in the signature before and removed it when editing. I guess I need to pay more attention!!
I have your link on my site too.
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Old 01-11-2007, 07:17 PM   #14
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Wow, the difference 24 hours makes.

I got a call today and now its brisket and chicken with two sides for 50-60 on Sunday...and he wants me to do the personal chef thing for him with a whole brisket, or chicken, or lamb, or ??? once a week. He's doing the Adkins thing and loves brisket. Sheesh, who knows where this is leading.

Last night I was finishing up brisket, chicken, ribs, and pork of a retirement luncheon. Kept all warm on time bake and pulled the pork and sliced the brisket this morning before loading up to head to the party/staff meeting.

My cooker is getting a work out this week...the lunch menu for today, cooking up the brisket for Sunday on Saturday evening, hotdogs at the church for several hundred, and then head over to the catered birthday party...I'll probably cook the chicken at the church, pan it up, prep the beans, head over to the party, fire up the cooker and cook the beans and put the pans of meat back in the cooker to stay warm and make things smell nice.

I feel like I just stepped into Alice's rabbit hole!
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Old 01-11-2007, 08:00 PM   #15
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Sounds like things are going great! Good luck!
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