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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 06-01-2009, 02:32 PM   #16
C Rocke
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Quote:
Originally Posted by nicerackbbqteam View Post
that is true but im talking about people just sampling our food....plus the last time we had a "Garbage sale lol" we made $300 and we dident even put up sighs we just put our junk out

May be what some of us are saying is that the folks who are garage sale regulars are not in the "sweet spot" for being potential catering customers ( I am sure there are exceptions). These folks may not be the ones who will drop $15 a head for 125 guests at a catered party.

You may be better off to talk with your local high school or JC about doing a fundraiser with them - Sports teams, cheerleaders, clubs are always looking for ways to fundraise. Do pre-sell tickets for a "drive up" dinner on a specified day and split the proceeds after expenses. Make sure your card or flyer is on every box or bag. You'll make some $$, do some good for a group, and get your name out all in one.
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Unread 06-01-2009, 02:55 PM   #17
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Originally Posted by Smokin Mike View Post
thanks for the tip BBS!, so just call the covention center and ask?

btw, that is a great website, if I needed a catering job done in L.A, your website provided all details, and reviews to top that, and not loaded with fluff
I was lucky enough to be asked throgh a connection. So, you may have to do some research and see what you come up with. Thanks for the compliments!
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Unread 06-01-2009, 04:11 PM   #18
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Your local Chamber of Commerce is always throwing parties and open houses. Plus they are there to help you as well.

I’d also look for bars that don’t normally serve food. Offer to cook on one of the big PGA, NASCAR, or baseball games. Advertise in the bar a couple weeks a head of time and pack his place during the day with a cheap plate of good BBQ. Pick the right bar that doesn’t serve food and he’ll pay to have you come back. They don’t make as much on the food but they double their beer sales. Hot and spicy BBQ makes for good beer sales.

We did this to practice cooks with our smoker full. I donated my time, he paid all expenses. He then sold a small 3 bone rib dinner for $5. The rest of his cliental made it a pot luck so he didn’t even have to buy sides and people ate well. The guys I have done this with just love it.
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Unread 06-01-2009, 08:48 PM   #19
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fundraising? wow i never thought about that i really might need to look into that
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Unread 06-01-2009, 11:15 PM   #20
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Hey we throw ramdon neighborhood partys. Gets people a taste, Got parties out of it
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Unread 06-02-2009, 08:18 AM   #21
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We donate dinners cooked on site to the school where my wife teaches
Its been very positive for us
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Unread 06-02-2009, 08:21 AM   #22
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$13 pp is not too high for onsite BBQ Cooking
We work from $18 to $25 pp

I probably could do a Grilling menu at $13
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Unread 06-02-2009, 11:04 AM   #23
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Thank ALL you GUYS for ALL the Tips.. we are Brain storming all your advice
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Unread 06-02-2009, 11:35 AM   #24
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i dont see how anybody can say 13 dollars a head is high for slow cooked meat, you want quality, you gotta pay for it. Chit, burgers and dogs on long island ny will run you 10 a head for onsite grilling.
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Unread 06-02-2009, 12:08 PM   #25
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I want to show you guys a Quot for 75 people we sent to a Law Firm a week ago and we never got a call back...

APPETIZER
FRESH FRUIT
(Seasonal)
(CANTALOUPE, GRAPES, HONEYDEW MELON, STRAWBERRIES, WATERMELON)
*ALL FRUIT IS CUT FRESH*

MAIN ENTRÉE
(MEATS)
*TRI TIP
*RIBS (BABY BACK)
*CHICKEN (THIGHS)

SIDES
*POTATO SALAD (Chef Recipe)
*CHILI BEANS (Cooked Fresh day of event)

(THE ABOVE WILL BE SERVED WITH GARLIC BREAD)
Spread…Butter, Roasted Garlic, Fin Herbs.
2 Meats (Tri-Tip, Chicken)
2 Choices (Chili beans, Potato salad)
Garlic Bread
$14.25

3 Meats (Tri-Tip, Ribs, Chicken)
2 Choices (Chili beans, Potato Salad)
$15.50

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Unread 06-02-2009, 01:25 PM   #26
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Check with some local parks and rec's to see if you can rent out the concession stand during some type of athletic tournament - sand volleyball, softball, little league, soccer, etc.
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Unread 06-02-2009, 01:36 PM   #27
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Quote:
Originally Posted by nicerackbbqteam View Post
I want to show you guys a Quot for 75 people we sent to a Law Firm a week ago and we never got a call back...


APPETIZER



FRESH FRUIT



(Seasonal)



(CANTALOUPE, GRAPES, HONEYDEW MELON, STRAWBERRIES, WATERMELON)



*ALL FRUIT IS CUT FRESH*




MAIN ENTRÉE



(MEATS)



*TRI TIP



*RIBS (BABY BACK)



*CHICKEN (THIGHS)




SIDES



*POTATO SALAD (Chef Recipe)



*CHILI BEANS (Cooked Fresh day of event)




(THE ABOVE WILL BE SERVED WITH GARLIC BREAD)



Spread…Butter, Roasted Garlic, Fin Herbs.



2 Meats (Tri-Tip, Chicken)



2 Choices (Chili beans, Potato salad)



Garlic Bread



$14.25






3 Meats (Tri-Tip, Ribs, Chicken)



2 Choices (Chili beans, Potato Salad)



$15.50



IMHO - Don't know if this is how it was sent (format, etc), but it seems a bit busy and confusing. Before you "quote" I think it's best to have some telephone or F2F discussion with the "decision maker" or commitee and reaffirm who is making the decision, budget, and any special dietary issues for the employees. Also helps to know the following:
  • Whose idea was BBQ? Workers? Owner? Hr?
  • What sort of event is it? One time or recurring (Safety meeting, employee appreciation, etc). Look to bundle events over time.
  • Is this a budgeted lunch or ad hoc?
  • Who catered it last time? Why aren't they being asked back?
  • Other Caterers being considered and type of food?
  • When will decision be made and how will you be notified?
Realize this may be a "best case" scenario, but dislike sending quotes to help the customer hammer another caterer down.
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Unread 06-02-2009, 08:41 PM   #28
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Quote:
Originally Posted by nicerackbbqteam View Post
I want to show you guys a Quot for 75 people we sent to a Law Firm a week ago and we never got a call back...

(snipped menu)
Did you follow up and call back? If you didn't, you'll never know why you didn't get the gig. Ya' gotta sell too.

Chris
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Unread 06-03-2009, 07:28 AM   #29
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The other way to do it is work backwards ...
"How much do you charge?"
Response: "What do you want to spend?"
Then present them with a quote within their budget.

You want to be carefull to protect your name and not serve one rib and a teaspoon of coleslaw. But some people are just looking for a cheep (inexpensive) lunch. It's not always how much you are charging ... but what you are selling.
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Unread 06-03-2009, 10:45 AM   #30
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i am going have to do that and work with people
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