The Great Lakes Barbecue Association is kicking around the idea of having a Catering 101 class aimed at those folks maybe already into comp. BBQ who think they might want to cater and at those who aren't in to BBQ but want to explore what is all entailed with catering.
I'm hoping you can help with some topics:
1. What would you have liked to have known when you started catering that you didn't find out until after?
2. Pricing, how to price your job?
3. Local regulations
4. Equipment?
5. If you were taking such a class what would you like to see or hear in the class, what's important to young caterers that you experienced caterers have learned?
The class will be taught by a former Comp BBQ cooker who has his own BBQ Catering business up here in Michigan.
Any ideas, suggestions, class topics, do's and don'ts will be appreciated. THANKS!
I'm hoping you can help with some topics:
1. What would you have liked to have known when you started catering that you didn't find out until after?
2. Pricing, how to price your job?
3. Local regulations
4. Equipment?
5. If you were taking such a class what would you like to see or hear in the class, what's important to young caterers that you experienced caterers have learned?
The class will be taught by a former Comp BBQ cooker who has his own BBQ Catering business up here in Michigan.
Any ideas, suggestions, class topics, do's and don'ts will be appreciated. THANKS!