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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 03-08-2010, 10:36 PM   #16
big brother smoke
somebody shut me the fark up.

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Originally Posted by JD McGee View Post
Well said Shipmate!
+1 Yup
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Old 03-08-2010, 11:05 PM   #17
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Chet, remember what Johnny always says: Want to make a million dollars in the restaurant business? Start with two million.

I know you are already feeling the financial squeeze. My advice is concentrate on catering - the risk is much lower.
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Old 03-09-2010, 12:09 AM   #18
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Originally Posted by big brother smoke View Post

+1 Yup
Ditto what brother chuckwagon said. All of it is right on.

I used to work for a wholesale pizza factory. I sold parbaked pizza crusts to a miniature golf place which was one of my best customers. The crusts I sold were the cheapest POS products my company made and they turned them into cheap, doughy POS pizzas, which sold well because kids didn't care about what they put in their maws. Parents were willing to spend money on that, but at the putt putt I'm talking about, no way in hell that real BBQ was gonna sell for a price worth the time and effort to do it right.

Of course, since your putt putt place is brand new, it might be different from mine, but I doubt it. Since putt putt golf is a cheap, family entertainment, you're gonna be stuck with people who are mainly concerned about low prices, and that's a losing proposition for any serious BBQ cook. My $.02
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Old 03-09-2010, 06:39 AM   #19
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Lots of good advice. You can do serious BBQ for catering. For the golf thing, pulled pork, smoked hot dogs, Keith's chicken breasts and smoked burgers. Cost is lower for the customer and you still make your margin. Other than the pork everything cooks in 2 hours or less so you don't need a huge quantity. Adding a bag of chips and pop is a great idea. Now this is assuming the kitchen has it's license and there's no additional cost to you.

And hand out flyers to everybody about your catering service.
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Last edited by Ford; 03-09-2010 at 08:21 AM..
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Old 03-09-2010, 08:04 AM   #20
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There's some great information here already. As usual. However, there's some stuff missing imho, what are you going to be cooking on, ill go ahead and assume the backwoods, since you're a dealer. Also, whats the rent? Or is he just letting you use the kitchen, see if you're successful than slap you with some outrageous rent because he sees you doing more business than he is.
All said and done, keep it simple to start. Putt Putt is kids and tween stuff, burger, dogs, fries, ckn fingers, frozen pizza would be the staple to start. You can keep them all frozen and cook as needed.
As far as the que goes. Pork shoulder, you could easily get 2 days out of the product with proper storage and reheat. Ribs, dicey in my opinion, you could make 2 dozen racks and be sitting on 23. Chuck roast, pulled or sliced as others have said. Smoked sausage. Mac, potato, cole slaw, chips.
I know you're trying to do it with minimal outlay, but it is someone elses place, so it's gonna take something to make something.
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Old 03-20-2010, 07:51 PM   #21
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How about smoked chicken legs or bbq pork nachos? There are alot of variables here. It doesn't have to be perfect in the beginning. I would warn you though, If you start putting out crap in the beginning even to kids you might get a bad reputation that is hard to turn around. Start out what you do because that's what you love to do not because of money.
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Old 03-21-2010, 12:34 PM   #22
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I would probably check out the best BBQ joint you know and try to immulate their menu. Why re-invent the wheel. With the internet you can probably do this online. Then add a signature item or two. Probably in the appetizer area.
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Old 03-21-2010, 01:47 PM   #23
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