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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Old 09-14-2009, 07:48 PM   #1
txschutte
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Question The wrong answer?

I've had a few complaints lately from a few poeple stopping to get food later in the evening. Basically, after I've sold out before 10pm on Fri. and Sat Nights. I list as being open til 10 pm.

When asked why I don't cook more food next time, I replied that I like to keep my food somewhat exclusive. I WANTED to say I won't simply have more food on hand to sell to a few stragglers that may or may not come in.

Did I react well, or am I losing business because I simply won't up the amounts of food I am cooking?

Let me add: I am very comfortable with the reciepts I have right now. Everything is manageable. I don't want my business to expand too much right away.
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Old 09-14-2009, 08:08 PM   #2
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I would say you are correct in your responce. I would rather produce a quality product that is managable to do than to increase productivity and decrease the quality. If you are happy with your reciepts then progress at a rate you feel comfortable with. Disclaimer- any misspellings do not count I am an Auburn Graduate. WARRR EAGLE

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Old 09-14-2009, 08:09 PM   #3
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Exclusive may be a poor choice of words, it could be construed that you wish to exclude some customers from your offerings. Maybe just convey the message that you wish to have only fresh offerings for your clientele.
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Old 09-14-2009, 08:46 PM   #4
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Not in the business, but as a customer if I came in before close and was told sorry, no food for you. I may not come back and would tell everyone I knew about the service. You may have very good food but if it was my 1st visit and got the sorry response it would make me think twice about ever going again.

From a business standpoint, I would account for how many customers are straggling in and decide if some profits were being lost.

Now if we are talking a total of 2 customers then it sounds like you have it down, with the advice from Kevin.
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Old 09-14-2009, 08:54 PM   #5
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Maybe change to your sign to "open until 10 or when the food runs out." There are plenty of great bbq joints that only cook so much each day and when it's gone, it's gone. People will learn to get there early if they want some of your food.
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Old 09-14-2009, 08:59 PM   #6
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Simple. Close at 9.

These few are people that live in Cozad, it's usually the same ones every couple of weeks. Sometimes they get in to buy a bit earlier, sometimes they're arsed out.

They buy, they buy not in huge numbers, maybe a sammie and soda, no meals or full racks. They love the q. Maybe a bump in 1 butt in the weekend and a rack wouldn't hurt.

Thanks, guys. I need to hear the customers side once in a while.

I have a tendency to treat them like BBQ judges sometimes (according to Mrs tx)
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Old 09-14-2009, 09:03 PM   #7
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Quote:
Originally Posted by afreemaniii View Post
Maybe change to your sign to "open until 10 or when the food runs out." There are plenty of great bbq joints that only cook so much each day and when it's gone, it's gone. People will learn to get there early if they want some of your food.
^^^^^^
thats theres what I was gonna say.
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Old 09-14-2009, 11:34 PM   #8
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I would echo Aubrey -- add the "or until the Que is gone" -- if they need an explanation, tell them that good quality Que, takes time to complete, and you cook the amount that will allow you to produce the highest quality product each day.

If they are worried about a late pick-up, you might offer them a pre-order, since it sounds like you know their buying habits.

Keep on kickin butt!!!
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Old 09-14-2009, 11:35 PM   #9
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Anyone showing up at 10:00pm should know Wyatt's in bed by then.
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Old 09-15-2009, 12:03 AM   #10
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Quote:
Originally Posted by HoDeDo View Post

If they are worried about a late pick-up, you might offer them a pre-order, since it sounds like you know their buying habits.

Keep on kickin butt!!!
There is your answer.

If they stiff you after placing their order for the following week, ask for the $ up front the next time.
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Old 09-15-2009, 01:49 AM   #11
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We encourage our customers to call if they plan on coming later in the day and we will set something aside for them. That way, if they don't call it's their loss.
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Old 09-15-2009, 06:09 AM   #12
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Quote:
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We encourage our customers to call if they plan on coming later in the day and we will set something aside for them. That way, if they don't call it's their loss.
That is the way I hande it. If you call before noon I garuntee I have your food for you at the time you request. After 2pm it's a crap shoot. Course I close at 6pm, or when I sell out. ( so you methods may vary) I can only do 120 racks a day and they are almost all spoken for by 2pm. I always keep 6 racks set aside for those just in case customers. Makes me look good by makin a big deal out of trying to make something happen for them.
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Old 09-15-2009, 09:55 AM   #13
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My sign says I'm open till 6 or until sold out!
If its happening a lot, your losing money.I push flyers & cards stating call ahead & pre orders are accepted, works great!
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Old 09-15-2009, 10:34 AM   #14
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My sign says I'm open till 6 or until sold out!
If its happening a lot, your losing money.I push flyers & cards stating call ahead & pre orders are accepted, works great!
I'm not in the selling business either, but I am in the buying business.
If I saw a sign that said "Open till 6 or till sold out" I would have to respect that good Q takes a while to create, it's not just something you whip up or want to sell left overs of the next day. Add in that with a simple call, you'll set something aside for pick-up, that adds a personal touch and says you'll go out of your way for them. You may soon find you're knowing more and more customers by name. Most everybody's got a cell phone these days, and it's not like they forget that dinner happens every night.

That's my opinion, worth price charged.
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Old 09-15-2009, 12:30 PM   #15
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Coming from both sides of the fence, I have noticed that BBQ Joints (or whatever we want to call it) is the only part of the trade that has "Or until sold out" as a closing time. Now those of us in the biz understand why this is. But to the average consumer this may not be acceptable and may give them a reason to move on. I am not condoning this thought process, but I can see where they would be coming from.

Of course this is all hypothetical on my part and may never happen...
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