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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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Old 11-18-2009, 10:10 AM   #16
is One Chatty Farker
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Join Date: 12-03-05
Location: Colorado

Decided to use the facility for catering events we have that are looking for a location to have them at. Going to work out the details and offer to cater events for the golf course should they contact us. Thank for the advice and helping me with this!
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Old 11-18-2009, 11:46 AM   #17
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Best of luck, and this sounds like a very good approach. Rent, nowadays, with where
the economy is, and at a country club with limited appeal, I was thinking NO WAY IN....
Again, best of luck!!!!
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 11-19-2009, 10:07 AM   #18
Knows what a fatty is.
Join Date: 07-20-08
Location: Beaverton, Oregon

I would look at it this way, if you can use the kitchen space for your current caterings and then help them build the business at the golf coarse then you both win. I would not offer to payt any rent and tell the board a used restaurant attracts customers better than a dark empty one.

I work as a contract caterer for a golf coarse and when weather is good business goes crazy but when its dark and gray no one is there. I would go in and let them know that you can atract events such as holiday parties and weddings this will help showcase the facility and everyone wins.

Big Mike
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