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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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Unread 10-19-2010, 01:35 PM   #1
cardiac_cadet002
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Default A little inspiration for vending

The past 2 years I have had a booth vending bbq at our little town festival. In the past there was only 2 bbq booths, along with other assorted food booths. This year was my 3rd time doing it. I went over the night before to get set up and was horrified to find that there were 5 bbq booths this year. Now, this isn't a really big shin-dig. Maybe a little less than 1k people attend. I was ticked off, bummed out, many different emotions. My biggest fear was that I wouldn't even break even. Here I am....my little 10x10 EZup with a UDS and a Chargriller SnP trying to compete against others who had the big bbq rigs and mobile concession trailers. The average person equates big pits and concession trailers with better food. We all know that its not the pit that counts, but your ability to use it properly. I had reasonable rates on food, served bbq sundaes, bbq nachos, along with plates and smoked chicken salad. Word got around that my BBQ was awesome, I gave the customers their moneys worth, and I stayed BUSY all day long. I had very little downtime. I almost sold out of everything. I don't believe the other bbq vendors did as much as I. Every time I looked, they were sitting around with no lines while I was busting my arse. I did very well that day......I made more than I have in years past. The moral of the story.............don't sweat it! As long as your good to your customers, have reasonable prices and good Q......word will get around. I hope this helps comfort someone, someday that may be facing the same problem I was.
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Last edited by cardiac_cadet002; 10-19-2010 at 02:08 PM..
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Unread 10-19-2010, 02:02 PM   #2
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Default

Good advice and a great story.
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