sub contracting bbq services

bige39 · 04-14-2010, 04:56 PM

Hey Brothers, thinking about asking a couple of catering companies to outsource their bbq catering to us. We cook it they serve it. Was wondering how would I price the meats, with labor and what i need to to cook with to sell to them or they buy everything and we cook it for an hourly rate. What say you?

Bbq Bubba · 04-14-2010, 08:05 PM

I say good luck.

Chuckwagonbbqco · 04-14-2010, 10:36 PM

I don't think that you will have much luck with contracting cooking for caterers. You could prove me wrong. I cater and do not outsource any cooking--even side dishes and desserts. Most caterers have their own equipment and prefer to cook the meat themselves.

C Rocke · 04-14-2010, 10:38 PM

May be better to hook up with a corporate event company - We contract with a few out here.

KnucklHed BBQ · 04-14-2010, 10:53 PM

I'm assuming that you would be asking non-bbq type caterer's? It might be something they would consider if they are asked to specifically do bbq...

But most people choose their caterer based on the type of foods they do right? Guess I'm saying that I wouldn't choose a french catering biz and then ask them to kick out some Q for me... ya know?

You might be able to get some restaurants to start carrying your brisket & butts tho so they can offer a true BBQ product to compliment their menu... assuming you're inspected & all dat crap.

landarc · 04-14-2010, 11:39 PM

I would also contact event venues, a friend of mine out here just bought into a restaurant that has a thriving room rental business and BBQ is something that was apparently a pent up demand. He does his own cooking, but, I bet you can find some event locales that would be willing to contract some cooking to you.

CivilWarBBQ · 04-14-2010, 11:58 PM

In my experience, the only time one caterer subs to another is when they don't have the capacity to cover a job because of its size or double booking. Even then there has to be a good relationship between the two, as it is a very risky thing to hand your customers over to the competiton and trust that they won't take them away.

lazybonesmoke1 · 04-23-2010, 08:52 AM

If you can prove to the caterers that they will make money using your product I think they will listen. You also have to convince them that your product is far superior to anything that they can get. Take a look at some of the frozen bbq pork products like Austin Blues and see how much they are selling per pound. You have to build a relationship with the caterer because ultimatly it is their name on the line.

big brother smoke · 04-23-2010, 10:10 AM

I have nothing more to add that has not been said!

04-14-2010, 04:56 PM	#1
bige39 Found some matches. Join Date: 10-01-09 Location: columbus,ohio Downloads: 0 Uploads: 0	sub contracting bbq services Hey Brothers, thinking about asking a couple of catering companies to outsource their bbq catering to us. We cook it they serve it. Was wondering how would I price the meats, with labor and what i need to to cook with to sell to them or they buy everything and we cook it for an hourly rate. What say you?

04-14-2010, 08:05 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	I say good luck. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

04-14-2010, 10:38 PM	#4
C Rocke is One Chatty Farker Join Date: 01-29-07 Location: Garden Grove, CA Downloads: 0 Uploads: 0	May be better to hook up with a corporate event company - We contract with a few out here. __________________ *Rancho A Go Go BBQ Truck* *Rancho To Go BBQ Takeout* Cookshack 250 Smoke Chef 200 Twitter - @ranchoagogo @ranchotogobbq www.ranchoagogo.com www.ranchotogobbq.com

04-14-2010, 10:53 PM	#5
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	I'm assuming that you would be asking non-bbq type caterer's? It might be something they would consider if they are asked to specifically do bbq... But most people choose their caterer based on the type of foods they do right? Guess I'm saying that I wouldn't choose a french catering biz and then ask them to kick out some Q for me... ya know? You might be able to get some restaurants to start carrying your brisket & butts tho so they can offer a true BBQ product to compliment their menu... assuming you're inspected & all dat crap. __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

04-14-2010, 11:39 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I would also contact event venues, a friend of mine out here just bought into a restaurant that has a thriving room rental business and BBQ is something that was apparently a pent up demand. He does his own cooking, but, I bet you can find some event locales that would be willing to contract some cooking to you. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-14-2010, 10:36 PM	#3
Chuckwagonbbqco Full Fledged Farker Join Date: 10-19-07 Location: Oroville, CA Downloads: 0 Uploads: 0	I don't think that you will have much luck with contracting cooking for caterers. You could prove me wrong. I cater and do not outsource any cooking--even side dishes and desserts. Most caterers have their own equipment and prefer to cook the meat themselves.

04-14-2010, 11:58 PM	#7
CivilWarBBQ is One Chatty Farker Join Date: 08-08-07 Location: Cartersville, GA Downloads: 0 Uploads: 0	In my experience, the only time one caterer subs to another is when they don't have the capacity to cover a job because of its size or double booking. Even then there has to be a good relationship between the two, as it is a very risky thing to hand your customers over to the competiton and trust that they won't take them away.

04-23-2010, 08:52 AM	#8
lazybonesmoke1 Full Fledged Farker Join Date: 02-10-06 Location: MICHIGAN Downloads: 0 Uploads: 0	If you can prove to the caterers that they will make money using your product I think they will listen. You also have to convince them that your product is far superior to anything that they can get. Take a look at some of the frozen bbq pork products like Austin Blues and see how much they are selling per pound. You have to build a relationship with the caterer because ultimatly it is their name on the line. __________________ [FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT]

04-23-2010, 10:10 AM	#9
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	I have nothing more to add that has not been said! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Funeral Services for Rod Anderson	monty3777	Competition BBQ	10	03-05-2011 09:31 AM