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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 12-13-2009, 10:12 PM   #16
fevoice
Knows what a fatty is.
 
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Here's what I've learned.
  1. You must plan every job. When your gonna buy food - when you're gonna cook it.
  2. I always cook a day ahead. Sometimes 2 days.
  3. Get a signed agreement!!! And 50% up front - even of it's a friend or neighbor. It's just good business.
  4. Don't be afraid to say no if they want to ad something at the last miniute.
  5. Cooking on site can be fun and looks cool. It can sometimes lead to additional business. But, I don't do it. It's a hassle and not worth the time. As far as additional business? Make incredible Q and people will find you!
  6. I set up a calendar for each job. I have help comitted. If you want an example of one of my calendars, email me and I'll send it.
  7. Always get paid, before you unload anything. Or upon drop off!
  8. Remember - marketing/sales is job #1!
frank@roaringforkbbq.com

Frank Eriksen
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Unread 12-15-2009, 12:48 PM   #17
Bigmista
somebody shut me the fark up.
 
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I'm with the majority. I wish I could have done it sooner but that would mean that the Brethren would have had to start sooner because I learned to Que right here.
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Unread 12-21-2009, 09:13 PM   #18
jbrink01
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Wish I had done nothing different.
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Unread 12-26-2009, 10:59 PM   #19
midnight
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Did 6 years of catering and absolutly loved it. Then decided to open a Q Resturant and got burned out in about 6 months, ran it for a few more months then the wife said its me or the resturant so closed it up. Didn't want to see another pork butt ever again after that.
6 months later I was catering again on a very limited basis. Still enjoy the catering and thinking about doing more of it, and if done right you can make some realy good money. Although, I did my first comp this year and now I am thinking about doing more of them.
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