Slowing Sales

jbrink01 · 11-17-2008, 10:15 AM

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....

CivilWarBBQ · 11-17-2008, 02:50 PM

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.

grillfella · 11-17-2008, 05:22 PM

Times are tough everywhere. Glad I have a couple of repete customers that always book me for company christmas parties

hossrocks · 11-26-2008, 12:26 AM

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.

PatioDaddio · 11-26-2008, 12:33 AM

Hoss - That's odd because I heard y'all got the best smoked coyote in Kuna.

I kid, of course, bro.

Be well,
John

hossrocks · 11-26-2008, 12:43 AM

Taste just like CHICKEN!!!!

big brother smoke · 11-26-2008, 11:20 AM

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

Divemaster · 12-01-2008, 08:21 AM

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%...

Quote:

Originally Posted by hossrocks

Taste just like CHICKEN!!!!

I've come to the realization that people just don't know what chicken tastes like.....

Sledneck · 12-01-2008, 08:29 AM

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

tony76248 · 12-03-2008, 02:59 PM

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.....

11-17-2008, 10:15 AM	#1
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	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.... __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

11-26-2008, 12:26 AM	#4
hossrocks On the road to being a farker Join Date: 09-26-06 Location: Kuna, Idaho Downloads: 0 Uploads: 0	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. __________________ Hoss Big Daddy's BBQ Concessions and Catering Kuna, ID www.bigdaddysbbqonline.com Louisiana Grill - Whole Hog Traeger 150 30x72 Reverse Flow Offset 16ft Wells Cargo Mobile Kitchen 12ft Full service Mobile Kitchen

11-26-2008, 12:43 AM	#6
hossrocks On the road to being a farker Join Date: 09-26-06 Location: Kuna, Idaho Downloads: 0 Uploads: 0	Taste just like CHICKEN!!!! __________________ Hoss Big Daddy's BBQ Concessions and Catering Kuna, ID www.bigdaddysbbqonline.com 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
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	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 __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

12-01-2008, 08:29 AM	#9
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	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 __________________ BBQ Illuminati Blog 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.

11-17-2008, 02:50 PM	#2
CivilWarBBQ is One Chatty Farker Join Date: 08-08-07 Location: Cartersville, GA Downloads: 0 Uploads: 0	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.

11-17-2008, 05:22 PM	#3
grillfella is one Smokin' Farker Join Date: 02-13-07 Location: Best BBQ in south whittier los angeles Downloads: 0 Uploads: 0	Times are tough everywhere. Glad I have a couple of repete customers that always book me for company christmas parties

11-26-2008, 12:33 AM	#5
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Hoss - That's odd because I heard y'all got the best smoked coyote in Kuna. I kid, of course, bro. Be well, John

12-03-2008, 02:59 PM	#10
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	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..... __________________ "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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