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-   -   Opening a BBQ trailer - advice, tips, warnings, give me your best! (https://www.bbq-brethren.com/forum/showthread.php?t=272438)

BrandonBBQ 05-26-2019 08:05 PM

Opening a BBQ trailer - advice, tips, warnings, give me your best!
 
Over the past year and a half, I have done probably 100+ cooks on the WSM and due to the lack of good restaurants, I'm seriously considering opening a food trailer. I live in a small town in the midwest with alot of really good supply of beef, pork, chicken, and duck farms with really good prices. There is also actually quite a bit of $$$ here and a real lack of places to eat lunch.

Little backstory, I know nothing about a restaurant, but my best friend is a restaurant manager and chef that is going to help lay out the trailer & prep stations, and work with me on the first few weeks to get it going and in a rhythm. I am an all around tech nerd and handy-man that is going to setup all of our web/social/tech and physically build the trailer.

My wife's family owns a manufacturing company and steel/welding/trailer modification I can get done for free or at cost so the trailer itself won't cost me a TON. I figure a trailer will be alot cheaper & easier to maintain than a truck, and they also own a spot of land in town with high visibility that is just sitting there doing nothing. Obviously, I will have some zoning to deal with, but I won't have to pay for a place to park the trailer. They're pretty well connected in town and on a first name basis with the health inspector.

I know it's ALOT and most people will say don't open a restaurant, but honestly, other than writing code or my son I've never found something that brings me this much joy and I've never made so much food that people were like "Holy **** that's really good" or there was none left-over.

I've been fortunate to have a really good job and make some good financial decisions so I have a little $$$ to invest into a 1-2 man operation. Definitely starting small, and I figured I can start a trailer for less than $30-40k and have a couple parties interested in a silent partnership.

So please help me. With any links/resources/horror or success stories you can. I read constantly and am always trying to learn something.

If you knew what you know now, what would you do differently or what mistakes can I avoid?

Any response gets a free plate at my trailer if you're in town :D

Norm 05-27-2019 04:55 AM

Just go slow and keep doing your research. I'm not fond of outside investors in a business myself but that's for you to decide. Cooking on a larger scale is going to be a challenge but not insurmountable. I once owned a restaurant, never worked so hard to lose so much money. My circumstances were completely different though so don't let that deter you. It's a tough business that you'll either love or hate after a couple of months.

Hadoop is my specialty, almost as much stress as running a restaurant. :becky:

BrandonBBQ 05-27-2019 05:52 AM

Quote:

Originally Posted by Norm (Post 4184732)
Just go slow and keep doing your research. I'm not fond of outside investors in a business myself but that's for you to decide. Cooking on a larger scale is going to be a challenge but not insurmountable. I once owned a restaurant, never worked so hard to lose so much money. My circumstances were completely different though so don't let that deter you. It's a tough business that you'll either love or hate after a couple of months.

Hadoop is my specialty, almost as much stress as running a restaurant. :becky:

I usually don't deal with investors either, but they're really just family providing a low interest loan to help cover startup costs.

Definitely starting with a trailer to keep those costs down and if it fails, it's not going to absolutely wreck us like a quarter million on a brick and mortar restaurant failing. A big problem with restaurants and places around here is that there is a real shortage of workers because of all the fairly high paying jobs in the area. So the hospitality & service industry is really lacking.

There are a ton of opportunities as well to hawk the product with wineries and bars that don't serve food and a few of the owners have eaten my stuff. There is one guy that pulls his trailer smoker into the parking lot of an old grocery store and slangs BBQ only on Saturdays. It's PACKED until he runs out. Nothing special IMO, just good Q and a good dude.

I appreciate the advice and definitely will take my time.

Just like my BBQ, I'm in no rush.




ps...... If you can deal with Hadoop, you can deal with anything :mrgreen:

medic92 05-27-2019 10:28 AM

https://www.bbq-brethren.com/forum/s...d.php?t=268264

$45,000 and you'd have everything you need to be up and running except for the truck to pull it. All the catering equipment, smoker, power cords, cambros, an Alto-Shaam warmer, etc. And Warsaw isn't too far from me. Relatively. :becky:

medic92 05-27-2019 11:15 AM

Now that the shameless plug is over...

First and foremost, invest in a good pair of shoes with good arch support and cushion. I honestly can't stress this enough.

Cooking for business is different than cooking for yourself. You're locked in to producing a good consistent result over and over and over again so your chances to experiment with different flavors and ideas get stunted somewhat. Have you ever gone somewhere that you've been patronizing for years and suddenly your favorite item tastes different? It throws you off and even if it's good you're going to miss the old way it was done. Once you've got the process nailed down, changing it can be a challenge. So make sure you're perfectly happy with your recipes and methods. If you decide down the road your rubs are too expensive or time-consuming, it can be tough to change it up.

Don't undervalue your product. Realizing you're not charging enough and raising prices will not win you any friends or customers. Figure out what everything costs. Maybe you're barbecue sauce costs you 25 cents per two ounces, but don't forget to factor in the cost of the containers and the prep time, right down to the amount of gas the stove uses. It's hard to control overhead when you forget small things that add up.

Social media is your friend! I do virtually no advertising whatsoever outside of Facebook and Instagram. As soon as you have your plan in place start a Facebook and Instagram page. Use lots of pictures, add a video here and there, and use the "Boost" feature on Facebook. You can create a huge buzz of anticipation in your area. A couple of free food tastings where you hand out samples before you open can also help a lot.

Talk to other restaurant managers/owners in the area. There will probably be a couple that won't talk to you, but you'll be surprised at how helpful they can be.

I see you have a fair amount of manufacturing in Warsaw. Every single plant should have a stack of menus dropped off in their break rooms along with lunch specials, especially an "on the go" menu that they can pick up quickly on a short lunch. Also emphasize the catering with them. Catering staff meetings and other functions with those places can send your business into the stratosphere.

Be ready to work harder than you ever have in your life. I've done everything from the military to being a paramedic to working in factories and I've never worked as hard as I have these last couple of years. Cooking for the public is a huge undertaking that shouldn't be taken lightly. I did and it made the learning curve extremely steep.

Study your processes constantly. You should always be looking at ways you can do things more efficiently, faster, and for less cost and more profit. Do that without sacrificing quality and you'll be in good shape.

People are going to invite you to set up at festivals and fairs. Personally, I wouldn't do it your first year. It costs to reserve a spot and without name recognition you'll sit there and watch places with inferior food make a killing just because they've been there for years and you don't have enough of a reputation established.

That's about it for now. I'm sure I'll think of 200 other things as soon as I post this. If you want to pm me, I'll be glad to share my phone number and talk to you about it any time.

InThePitBBQ 05-27-2019 03:02 PM

Brandon there are reasons why you don't already have someone doing what you propose that align with the lack of good restaurants in Warsaw and Kosciusko county in general.

Medic did a great job outlining much of what's needed to do business but have you ever stopped to wonder why someone else isn't already successfully doing it?

Your target demographic is horrible there and you'll likely lose money like rainwater chasing a downspout in that market the only people making money are the chains with low dollar menu's the mom and pops that serve a huge breakfast cooked to order on paper thin margins and the lunch trucks that have already greased the right palms at the manufacturing stops.

There are a few exceptions near the Lakes but that's a market for serious investors that can note their own real estate and run with almost zero debt load over the winter months and keep the lights on.

You'd have a far better chance of making it if you targeted event's and catering as a sustainable way of paying the bills over the course of a year's time and trying your hand at the truck or trailer in town a few days a week to see how much of a bath your taking to get that established.

For what it's worth I'm only a county away and I wouldn't invest a nickle in that market the way your proposing to do it and I already have the equipment, credentials, experienced personnel, proven products and menu's people come back time and time again for and seriously wouldn't touch it.

I've been in this business for a very long time and seen countless people lose their shirt trying to break into it.

If you wan't to have lunch some time come on up and I'll highlight for you a dozen or so venues you can attend every year that will easily cover your operating costs and make you some money if you offer a good product, have the right rig and operating capital as those are all pay to play events.

There's room in those markets for start up's and money to be made if you know what your doing and are committed 100% to being in business to succeed.

BrandonBBQ 05-28-2019 07:44 AM

I totally appreciate both of your takes and advice, medic and InThePitBBQ. This is totally the reason I asked the pros!

There is definitely a lot to think about! Warsaw and Kosciusko county in general are weird places to live. I have been in some capacity planning a food truck for about a year already, my original was just different food.

New restaurants have opened up here in the past few years and they are working just fine. The one thing people in Indiana will get behind more than anything is food so I'm really not overly concerned. Unfortunately most people work in orthopedics, on the farms, or in the factories, so there aren't many other workers available. My wife's family are very good friends a few of the prominent restaurant and bar owners here in town and the serious lack of service industry personnel like waiters/waitresses, bartenders, cooks, and chefs is a common theme between them. This is irrelevant to me with it being me & my wife, or me and 1 other person helping only a couple hours a week.

There was already a decent BBQ restaurant here that went from some guy smoking out of his backyard to a full-blown brick & mortar in 3 years, but they just closed due to the 2 co-owners not being able to agree on whether or not they wanted to be a brewery or a restaurant (they were "both" when they opened the brick & mortar). I'm not going to have this problem. It's me making the decisions, with a low interest structured loan to pay back.

Definitely going to take advantage of the lakes and honestly I won't open a restaurant for YEARS if I ever decide to. I don't really even want to own a restaurant truthfully. I'm too much of a control freak and wouldn't trust anyone enough to do everything except myself. I'm definitely going to be offering some catering as well, and will have a "menu/order&pickup app" I'm developing.

I've started getting events together and would love any leads you have on other ones within an hour or so of here if you have them InThePit!

I've been planning some sort of food truck for a couple years and have no plan on quitting my "day job". I'm in a very fortunate spot where my day job is working whenever I want from wherever I want. So a dank little BBQ trailer on the weekends or a pop-up during the week isn't going to bankrupt me or my family. It's also going to be something hopefully my son will be into and I can pass along to him in the years to come. I've got a pretty cool marketing plan to go along with it so I'm not worried about getting enough $$$ to stay afloat. I've done social media marketing campaigns for my web clients. I have a 9 to 5, run a web/tech consulting company on the side, and make BBQ.

This isn't a "Should I cash out my 401k, sell everything I own, and go all-in on a BBQ joint?" ... This is a "I make some pretty dank BBQ and am in a position I could do a little something on the weekends for fun with my family and make a little extra $$$" Even if I do 20-30 people in a day -- 50 in an entire weekend, I would 100% count that as a success.

Sorry for the long reply, I just wanted to make sure you all understand that it's not a make or break situation. I already have a place to slang the product, and a locked/climate controlled place to store it during the week/bad weather.

BrandonBBQ 05-28-2019 07:51 AM

Quote:

Originally Posted by medic92 (Post 4184896)
https://www.bbq-brethren.com/forum/s...d.php?t=268264

$45,000 and you'd have everything you need to be up and running except for the truck to pull it. All the catering equipment, smoker, power cords, cambros, an Alto-Shaam warmer, etc. And Warsaw isn't too far from me. Relatively. :becky:




and I really hope you get to feeling better! I would love to chat sometime about your experiences.

InThePitBBQ 05-28-2019 09:43 AM

Aside from the county fair there are absolutely zero events within an hour or so of you that will pay you and your spouse / family members anything that resembles a living wage and contributes enough back against your investment or debt load to run on the weekends.

You have to target venues with enough gate attendance and the right demographic that have and plan to spend sufficient disposable income for you to show up and vend BBQ that's good enough they talk about it for days and like it well enough to commit what you sell them to the gray matter for next years visit.

This is one of the realities of trying to break into the business and not go broke in the first 90 days.

You need to target events such as the Bean Blossom Festival in Jackson, Circus City Festival in Peru etc. to make money and those aren't weekend 2 person crew gigs.

nachos4life 06-10-2019 01:07 PM

Owned and operated a trailer/catering biz part time for threeish years and just sold it a few months ago....

Medic is spot on. Man, I killed my feet. Plantar faciatis sucks. Its a crap ton of hard work and long hours, especially doing it on a stickburner like we were doing. There are great parts that I loved - cooking, seeing the huge lines out the window, etc... and awful parts like time away from family, taxes/etc, cleaning... Margins are thin so charge what you need to charge. If you have good stuff and good marketing people will pay it. Find a niche if you can. We got in with the local craft beer community and got a lot of really cool events from that. Did wedding catering which is super stressful but paid great. Ended up winning a food truck of the year award before we hung it up when it got to the point of having to go all in or move on. Decided I wanted more time with family. Wasn't worth the risk with young kids at home, plus I got a job offer I coudn't refuse. Anyway, it is super fun, stressful, demanding, painful and rewarding all at the same time. PM me if you have specific questions or anything. best of luck!

medic92 06-10-2019 02:36 PM

Quote:

Originally Posted by nachos4life (Post 4190871)
Owned and operated a trailer/catering biz part time for threeish years and just sold it a few months ago....

Medic is spot on. Man, I killed my feet. Plantar faciatis sucks. Its a crap ton of hard work and long hours, especially doing it on a stickburner like we were doing. There are great parts that I loved - cooking, seeing the huge lines out the window, etc... and awful parts like time away from family, taxes/etc, cleaning... Margins are thin so charge what you need to charge. If you have good stuff and good marketing people will pay it. Find a niche if you can. We got in with the local craft beer community and got a lot of really cool events from that. Did wedding catering which is super stressful but paid great. Ended up winning a food truck of the year award before we hung it up when it got to the point of having to go all in or move on. Decided I wanted more time with family. Wasn't worth the risk with young kids at home, plus I got a job offer I coudn't refuse. Anyway, it is super fun, stressful, demanding, painful and rewarding all at the same time. PM me if you have specific questions or anything. best of luck!

I'm still a little mad that you never set up on 38th St. on a Saturday afternoon just so I could stop by. Come on, isn't the customer always right??? :becky:

davidparker 06-10-2019 06:19 PM

Brandon, if you haven't cooked for a large group of people, you definitely should first. Find a church or a VFW and volunteer to cook on a Saturday or Sunday. It will give you a small taste of the hassle and work involved. You will have to make sides and serve the food, as well as, just cook the Q. It may change your mind or it may be a blast. But you should try it before spending $$$ on equipment.

nachos4life 06-11-2019 08:51 AM

Quote:

Originally Posted by medic92 (Post 4190909)
I'm still a little mad that you never set up on 38th St. on a Saturday afternoon just so I could stop by. Come on, isn't the customer always right??? :becky:

LOL! man, I would think of that on occasion! sorry bud! You're right! hahah!

BrandonBBQ 06-13-2019 09:37 AM

Quote:

Originally Posted by davidparker (Post 4191009)
Brandon, if you haven't cooked for a large group of people, you definitely should first. Find a church or a VFW and volunteer to cook on a Saturday or Sunday. It will give you a small taste of the hassle and work involved. You will have to make sides and serve the food, as well as, just cook the Q. It may change your mind or it may be a blast. But you should try it before spending $$$ on equipment.

Today I started cooking for a 30 people party on Friday. 2 pork butts and 1 brisket on the WSM (guessing about 15lbs after cooking). Pit beans in the Electric with some of the pork juices. So this will be the first time for more than 15 people.

I'm not really in any hurry and definitely plan on doing more. I'm getting asked to cook more and more by people that have tried my BBQ. If I can get my stickburner built by the fall I'm going to be doing smoked Turkeys for a Thanksgiving feast to homeless/needy my father-in-law organizes every year.

I can promise I won't be rushing into something and am taking my time and doing everything by the book (legality wise). Again, we have connections around here to do something for at least 1/2" the cost of something you would purchase from a dealer/custom builder and we have the resources to do it. I would totally just buy one already done, but I'd rather DIY it myself because that's the type of person I am. Tell me I can't and I'm going to try even harder to figure it out.




NACHOS!


Thank you for the heads up! I have had a standup desk for a couple years now and am used to working while standing up, I'm fortunate to be young(er), in good health, and in a good place to be doing something like this.


I will definitely let you know if I have any questions. I appreciate it!

medic92 06-13-2019 08:49 PM

Not trying to discourage you, but cooking on a regular basis for large groups can turn into a grind. You have to consistently cook everything the same way, time and time again. All the fun of tweaking recipes and trying new things gives way to providing a consistent product over and over and over again until it just becomes a task. You have to be ready for that to happen, where you look at a big pile of briskets and realize you have to trim and season all of them. Again. And if you see one more pork butt that needs trimming or one more rack of ribs that needs the membrane pulled, you'll lose your mind.

You don't lose the ability to experiment or do new things, you can always have specials and do things differently. But you'll also find your desire to cook even more in addition to your standards will dwindle under the weight of your regular workload.

Keep your eyes open and don't fall for the "I get to cook barbecue for a living!" ideal we all have in our mind without the reality. :becky:

BrandonBBQ 07-01-2019 03:09 PM

Quote:

Originally Posted by medic92 (Post 4192343)
Not trying to discourage you, but cooking on a regular basis for large groups can turn into a grind. You have to consistently cook everything the same way, time and time again. All the fun of tweaking recipes and trying new things gives way to providing a consistent product over and over and over again until it just becomes a task. You have to be ready for that to happen, where you look at a big pile of briskets and realize you have to trim and season all of them. Again. And if you see one more pork butt that needs trimming or one more rack of ribs that needs the membrane pulled, you'll lose your mind.

You don't lose the ability to experiment or do new things, you can always have specials and do things differently. But you'll also find your desire to cook even more in addition to your standards will dwindle under the weight of your regular workload.

Keep your eyes open and don't fall for the "I get to cook barbecue for a living!" ideal we all have in our mind without the reality. :becky:

I appreciate the insight! I'm not working with any delusions of grandeur here and if "for a living" ever happens, it'll be a long time down the road. I'm thinking more of a catering style and pop-up trailer and see where it goes. Most businesses fail because they try to do too much and can't sustain it. I'm doing basically the opposite starting as small and lean as possible and wait until I sell out every weekend for a year before I quit my job and do it full time. For < $20,000, I can own a side business and start selling my BBQ. Goal is at first a "Open every other weekend from Memorial Day to Labor Day" or "Every Saturday Memorial Day to Labor Day" type thing and have the ability to BBQ for events when needed.

I have a kush 9-5 job and it would take ALOT for me to stop doing that full time. That 9-5 job also allows me to set my own schedule with a great deal of flexibility and basically work whenever I want.

As for the recipes and cooking processes and whatnot... I found a recipe and process that I've really gotten good at and that yields the "best pulled pork <insert name> has ever eaten". I'm a huge nerd and write down prep steps, temp readings, notes, and anything I do during cooking. It's like a science project that I do over and over. If I feel like changing it, I will. But as for now it's pretty much the same every time.

EricD 07-02-2019 08:26 AM

Quote:

Originally Posted by davidparker (Post 4191009)
Brandon, if you haven't cooked for a large group of people, you definitely should first. Find a church or a VFW and volunteer to cook on a Saturday or Sunday. It will give you a small taste of the hassle and work involved. You will have to make sides and serve the food, as well as, just cook the Q. It may change your mind or it may be a blast. But you should try it before spending $$$ on equipment.

Just a thought for you.... I was golfing a little bit ago, at the turn there was a guy set up with a flat top griddle, and a weber kettle making golf type snack food. (I thought it was genius!)
A quick google search in warsaw, it doesn't look like your golf courses have great snack bars. Maybe ask if you can be the food supplier for a season to get a feel for it?

EricD 07-02-2019 08:28 AM

also, have you read Jeremy's post.... "Open a restaurant they said..."
It's an Epic read: https://www.bbq-brethren.com/forum/s...d.php?t=161123

BrandonBBQ 07-02-2019 04:24 PM

Quote:

Originally Posted by EricD (Post 4200392)
Just a thought for you.... I was golfing a little bit ago, at the turn there was a guy set up with a flat top griddle, and a weber kettle making golf type snack food. (I thought it was genius!)
A quick google search in warsaw, it doesn't look like your golf courses have great snack bars. Maybe ask if you can be the food supplier for a season to get a feel for it?


At the course I play a couple times a week there is a flat top griddle out there at the turn but never turned on and no one ever using. I've been doing IT stuff for the owner and am working my way up to "Hey, what do you say I provide BBQ during the summer on the weekends?"

Definitely another option for revenue here.

BrandonBBQ 07-16-2019 05:00 PM

So I've secured a very large barbed wire enclosed gravel lot that will serve as home base that isn't going to cost me any "rent" until I "make some money". [emoji16]

Anyways.. I'm getting ready to purchase my first smoker for the enclosed porch trailer I will end up with, and am leaning towards the Shotgun Smoker by BBQ Guru.

I've been using the guru for a long time and the set it and forget it mentality is going to help me a lot as I don't want to have to mess with the fire too much while making plates. I also like the small footprint for the amount of meat it can hold.

Any other suggestions that may be Guru compatible? ~$2k shipped/picked up for the first purchase towards the venture?

Sent from my SM-G950U using Tapatalk

SmoothBoarBBQ 07-17-2019 03:02 AM

Hey Brandon,

Just a few things off the top of my head. Disclaimer : I just hit 1 year running a BBQ food trailer, so take what I say with that limited amount of experience in mind.

-Shotgun Smoker : looks like a great smoker but it's small. With such a small smoker you're going to severely limit your potential for growth. It's probably better to invest in a larger smoker so that you have room to grow. Again, this is just my experience...I have a large "hog style" smoker with an offset firebox for stickburning, and it has 2 propane burners so I can wrap the meat after a few hours and walk away until it's all done.

https://i.imgur.com/WwLO6Sr.jpg?1 I've got a warming box on the left there, and the smoker in the back is what I use for everything. I can do a 175Lb hog on the bottom rack and a 125Lb hog on the top rack. It's a shockingly good smoker and cost was $1900.

-Business : have you setup an LLC or similar business entity yet? If not I'd start working on it because it will take at least a month, and if the government is moving slow it can take multiple months. You'll also need a solid business model and even more importantly a solid MENU. I bring up the menu because it will dictate the exact type of equipment / cooker you'll need. Example : do you plan on using vegetables in any of your dishes? If so you're likely going to need a 5th sink just as a vegetable wash station. Most places will require you to have a 3 bay sink as well as a hand wash station. The menu is so important because it will let you know what size refrigerator you'll need, size of smoker, how much counter-top space / work tables, etc..

Have you looked around and are there any commissary kitchens available in your area? Can you afford to pay them with your current plan of just doing a few events or weekend work? There are no co-op kitchens in my county so my only way of getting a commissary kitchen was to go to just about every restaurant in town and ask them if I could use their place as a commissary. As you would imagine the answer was a resounding "NO." So this left me in a spot where I had all my equipment and was ready to go, but couldn't get permitted by the Health Department / Environmental Health.

-Equipment : have you decided on electric versus propane? Electric will require you to have a pretty large and powerful generator, while propane will require you to have access to LP and a couple of 100Lb tanks. What type of hot water system are you planning on going with, and is that compatible with the Food Code in your area? It's unreal how some counties will not allow tankless hot water heaters...such a joke.
-I highly recommend a steam table...I cheaped out when I bought my trailer and now I'm running with chafing dishes each day to keep the food warm...it's a huge pain in the butt and a steam table is such a better choice.

-Funding : Do you have all the money on hand for everything you need? There is little to no external funding for any kind of food operations. In terms of lending food trucks / trailers are considered to be the exact same thing as restaurants, and restaurants are one of the worst investments in the history of the human race. My trailer, all in, was about $20K, and I needed another $7K in equipment (generator, cooking equipment, initial stock), and another $3Kish for incidentals (liability insurance, licensing fees, inspections, registration, etc..). Both my wife and I have credit scores of over 800 and the only loan I could get was for $12,500 and the APR was unreal. I ended up getting a personal loan, instead of a business loan, and that is what I used to fund my business.
Even the SBA loans didn't want anything to do with me because it was a food truck business...pretty demoralizing.

All of this is just food for thought to get your mind oriented towards the business aspect of things. Everybody told me to quit thinking like a pit-master and more of a business person, but it took me a while to make that switch. Initially my portions were large and my prices were a bit low, so after 3 months I was breaking almost dead even...working ~80 hours a week for zero profit. I made some changes on portion sizes, increased my prices, and found some cheaper alternatives for meat sources and things are finally looking better. I've also got a great following now so I've been able to branch out a bit from just lunch service into more vending-events and it's great!

Medic92 helped me a lot when I was getting my business off the ground, and he has offered up some good advice / wisdom in this thread already. Feel free to reach out to me if my post is unclear or if you'd like me to further explain anything I've said, or with just any other questions in general.

I will suggest that before you buy a smoker, or build a trailer, you have a sit down with the Health Department / Environmental Health and find out exactly what kind of equipment they will require you to have. Some places will ONLY allow a NSF smoker and if that's the case then your smoker budget is going to need to increase by a large percentage. Most NSF cookers start at $5K and ramp up from there pretty aggressively. Just trying to help you to avoid the mistakes I made : technically I don't need an NSF smoker in my city / county according to the Food Code, but the Health Inspectors want to see an NSF label regardless of what the Food Code states. As a note here I seem to have way more problems with my Health Department than anybody has with theirs, so your experience might not be such a pain.

OK, good luck moving forward!

SmoothBoarBBQ 07-17-2019 03:57 AM

Also, ServSafe Managers Course...if you haven't taken it yet go ahead and do it as soon as you can. This will also help you identify and control some potential issues within your food trailer.

https://www.servsafe.com/ServSafe-Manager

I highly recommend taking the in-house course (rather than the online course) because you have instant access to answers from the instructor. During the course you will write-up a HAACP plan which is something you'll need to do for your food trailer anyways, so it will give you a leg-up in getting it done.

BrandonBBQ 07-17-2019 08:14 AM

Quote:

Originally Posted by SmoothBoarBBQ (Post 4206191)
Hey Brandon,

Just a few things off the top of my head. Disclaimer : I just hit 1 year running a BBQ food trailer, so take what I say with that limited amount of experience in mind.

-Shotgun Smoker : looks like a great smoker but it's small. With such a small smoker you're going to severely limit your potential for growth. It's probably better to invest in a larger smoker so that you have room to grow. Again, this is just my experience...I have a large "hog style" smoker with an offset firebox for stickburning, and it has 2 propane burners so I can wrap the meat after a few hours and walk away until it's all done.

https://i.imgur.com/WwLO6Sr.jpg?1 I've got a warming box on the left there, and the smoker in the back is what I use for everything. I can do a 175Lb hog on the bottom rack and a 125Lb hog on the top rack. It's a shockingly good smoker and cost was $1900.

-Business : have you setup an LLC or similar business entity yet? If not I'd start working on it because it will take at least a month, and if the government is moving slow it can take multiple months. You'll also need a solid business model and even more importantly a solid MENU. I bring up the menu because it will dictate the exact type of equipment / cooker you'll need. Example : do you plan on using vegetables in any of your dishes? If so you're likely going to need a 5th sink just as a vegetable wash station. Most places will require you to have a 3 bay sink as well as a hand wash station. The menu is so important because it will let you know what size refrigerator you'll need, size of smoker, how much counter-top space / work tables, etc..

Have you looked around and are there any commissary kitchens available in your area? Can you afford to pay them with your current plan of just doing a few events or weekend work? There are no co-op kitchens in my county so my only way of getting a commissary kitchen was to go to just about every restaurant in town and ask them if I could use their place as a commissary. As you would imagine the answer was a resounding "NO." So this left me in a spot where I had all my equipment and was ready to go, but couldn't get permitted by the Health Department / Environmental Health.

-Equipment : have you decided on electric versus propane? Electric will require you to have a pretty large and powerful generator, while propane will require you to have access to LP and a couple of 100Lb tanks. What type of hot water system are you planning on going with, and is that compatible with the Food Code in your area? It's unreal how some counties will not allow tankless hot water heaters...such a joke.
-I highly recommend a steam table...I cheaped out when I bought my trailer and now I'm running with chafing dishes each day to keep the food warm...it's a huge pain in the butt and a steam table is such a better choice.

-Funding : Do you have all the money on hand for everything you need? There is little to no external funding for any kind of food operations. In terms of lending food trucks / trailers are considered to be the exact same thing as restaurants, and restaurants are one of the worst investments in the history of the human race. My trailer, all in, was about $20K, and I needed another $7K in equipment (generator, cooking equipment, initial stock), and another $3Kish for incidentals (liability insurance, licensing fees, inspections, registration, etc..). Both my wife and I have credit scores of over 800 and the only loan I could get was for $12,500 and the APR was unreal. I ended up getting a personal loan, instead of a business loan, and that is what I used to fund my business.
Even the SBA loans didn't want anything to do with me because it was a food truck business...pretty demoralizing.

All of this is just food for thought to get your mind oriented towards the business aspect of things. Everybody told me to quit thinking like a pit-master and more of a business person, but it took me a while to make that switch. Initially my portions were large and my prices were a bit low, so after 3 months I was breaking almost dead even...working ~80 hours a week for zero profit. I made some changes on portion sizes, increased my prices, and found some cheaper alternatives for meat sources and things are finally looking better. I've also got a great following now so I've been able to branch out a bit from just lunch service into more vending-events and it's great!

Medic92 helped me a lot when I was getting my business off the ground, and he has offered up some good advice / wisdom in this thread already. Feel free to reach out to me if my post is unclear or if you'd like me to further explain anything I've said, or with just any other questions in general.

I will suggest that before you buy a smoker, or build a trailer, you have a sit down with the Health Department / Environmental Health and find out exactly what kind of equipment they will require you to have. Some places will ONLY allow a NSF smoker and if that's the case then your smoker budget is going to need to increase by a large percentage. Most NSF cookers start at $5K and ramp up from there pretty aggressively. Just trying to help you to avoid the mistakes I made : technically I don't need an NSF smoker in my city / county according to the Food Code, but the Health Inspectors want to see an NSF label regardless of what the Food Code states. As a note here I seem to have way more problems with my Health Department than anybody has with theirs, so your experience might not be such a pain.

OK, good luck moving forward!

So seriously, thank you for writing this. I had not even thought of needing an NSF cooker and will be calling the Health Department today to see if I can get some answers, as well as on the hot water system.

- Business / LLC : I have another business setup right now but am working with my accountant/business advisor who is drawing up the paperwork as we speak. I'm about halfway through the business plan and the menu is pretty much set. I still have a bit of work to do... but the important things are started.

- Equipment : I hadn't really decided on Electric or Propane for the inside, but I have a connection with a local company that provides LP so I may end up going that route. I've also thought about a hybrid of both for different things.

- Funding : I don't have all of the $25k I'm projecting to need before I sell my first pulled pork sammie, but I have about $10k of it. Once I finish the business plan I have a couple family members that are interested in a $5k investment for a small return. They just want to help me get off the ground. I know people will be like DONT GO INTO BUSINESS WITH FAMILY OR PARTNERS LBAH BLAH BLAH... They can all shut up, I don't care. This $$$ will be paid back quickly with a small interest rate for them to exit. If the bank doesn't want to give me the $5k-$10k I will need to finish off... I'll open a 0% introductory credit card for the business and call it a day.

Again, I just want to reiterate that this is kind of a hobby truck that will be open maybe 2 days a week while we test the market for what we're trying to do. It's not going to make or break ANYONE involved so any and all comments on my choices of funding/business setup can get bent :)

- Pit master -> Business thinking : So I actually come from the business side of things. I run a freelance web/app business and work regularly with business consultants. I just ended up getting pretty good at BBQ from all the knowledge I gained here and making bad BBQ that I again like many was told "You should open a BBQ spot". I'm doing as much as I can of this myself, as well as keeping my full time job. This is actually going to be more of a catering venture at first with almost like a "Pop-up" once a week.

The commissary kitchen is obviously the last thing I need to get an answer on because I was always told that if everything could be done on the trailer, I wouldn't need one. And having a place that has a power hookup means I can do everything I need to, on the trailer. So hopefully that's the case. If not, I am gonna start asking the restaurant owners I know personally, and see what I can do. PRAY FOR ME.

I have also been doing marketing, web & app development, and social media marketing for a couple years. It needs to look professional, and it will. Yesterday I contracted a designer that is going to work with me. He's a Senior Art Director of a large marketing firm in the region that I went to high school with and have hired in the past, he's also down with BBQ.

There are a couple economic development organizations in town that I've started conversations with to help me with the process. This town is fortunately all about small business and people will help those that work hard to launch something.

I'm all in on making this a thing and I can't wait for you all to see what we've got going on. I'm also going to add a blog our site with recipes and whatnot.

My wife and I officially decided on a name, "The Smoke & Swine Co."

SmoothBoarBBQ 07-17-2019 01:38 PM

Sounds like you have a pretty good grip on what needs to be done. Good luck with your venture and I hope to hear good things in the future.

BrandonBBQ 07-18-2019 02:44 PM

Quote:

Originally Posted by SmoothBoarBBQ (Post 4206327)
Sounds like you have a pretty good grip on what needs to be done. Good luck with your venture and I hope to hear good things in the future.


Thank you. I am really hoping I can get everything cleared with the Health Department. That's really the only unknown still. I sent the e-mail and left a voicemail today so hopefully I will hear back soon.

This was just too good of an opportunity to not try. I'm a serial entrepreneur and obsessed with BBQ. Gotta do what you love and it's not a job right?

BrandonBBQ 07-22-2019 02:10 PM

Just bought a BBQ Guru Shotgun Smoker w/Cyber Q, Grilla Grills Alpha Silverbac, and a Blackstone 36" Griddle.

The Smoke & Swine Co. has officially begun!

kurtsara 07-23-2019 06:49 PM

Quote:

Originally Posted by BrandonBBQ (Post 4208180)
Just bought a BBQ Guru Shotgun Smoker w/Cyber Q, Grilla Grills Alpha Silverbac, and a Blackstone 36" Griddle.

The Smoke & Swine Co. has officially begun!

So I'm guessing you do not need NSF anything?

BrandonBBQ 07-28-2019 06:40 AM

Quote:

Originally Posted by kurtsara (Post 4208658)
So I'm guessing you do not need NSF anything?

That seems to be the case! As long as it's not enclosed in the trailer, the health department where I live doesn't have any issues with it. The equipment inside the enclosed part will be for sure but I'm thinking of running all electric in there anyways.

"No special equipment on the smoker" when I sent him a picture of the one I was thinking about getting.

I e-mailed him with my plans and after a couple days he got back to me and told me that everything sounded good, but I would just need a commissary agreement for the clean water hookup/grey water disposal.

Unfortunately the closest "commissary" is over an hour away so this is my only hang up right now. We just started the process of building a house and I'm getting ready to switch jobs so I'll mostly be working on the business plan and learning the Shotgun and rest of equip the rest of the summer/fall. I will be in talks with a couple of our restaurant owner friends and the campus here in town. Also there may be an opportunity with a large organization here letting me use their "cafe" as one.

I talked with a representative from the Economic Development Corp and she really liked the couple ideas I had and said she knew of at least 2 others in the org that would be interested in hearing more. So we're going to put a little more effort into planning out our "Pavilion".

That same day I got my haircut at a new place and the lady that did my hair said she had a client that has run a restaurant and food truck in this town for 10+ years and gave me his contact info! He of course said it was okay and is going to let me pick his brain on how to be successful.

My wife said this is probably a 3 year plan, but she knows I'm ambitious and I'm thinking if not next summer, summer 2021 for sure on the trailer. The "Pavilion" may be a couple more years after that.

Too stoked though. Thanks to the brethren for the confidence in doing something. I've read through a bunch of horror stories as well as success stories and have picked up a lot of invaluable knowledge on the subject. I will keep everyone in the loop.

The Shotgun gets here tomorrow!!!!! The Blackstone was delivered broken so Amazon is sending a new one scheduled to be here Thursday. The Grilla hasn't gotten me a shipping notice yet but it should go out this week.


Cheers ya'll!

RJ's BBQ 07-29-2019 03:55 PM

I've been thinking the same thing as Brandon. Thanks for asking the question and thanks to those with experience who have responded. I know I'm re-thinking this "great idea."

BrandonBBQ 07-30-2019 01:32 PM

Quote:

Originally Posted by RJ's BBQ (Post 4210764)
I've been thinking the same thing as Brandon. Thanks for asking the question and thanks to those with experience who have responded. I know I'm re-thinking this "great idea."


It has definitely made me rethink some things a bit but definitely not a deterrent. This thread has given me some absolutely invaluable information and things to look for.

BrandonBBQ 11-17-2019 09:49 AM

It's been a crazy few months that has turned into me catering 5 different parties for up to 80 people with plenty of room.

So Thursday of last week, I asked my business lawyer to kick the tires and light the fires on "THE SMOKE & SWINE CO., LLC"

Thank you for all your help brethren.



This is going to be a wild ride and we're getting ready to roll!

Stingerhook 11-17-2019 10:55 AM

Congrat's Brandon.
Make sure you update this thread or star a new one on your new venture.

cabrego 11-27-2019 11:55 AM

Hi Brandon, we have a similar startup story. My wife and I both have full time jobs and started South Texas Barbecue Co.-WV, check us out on FB if you have a chance!



Since, July 13, we've had around 20 events including several catering gigs ranging in the 50-125. As I'm sure you know it's a ton of work balancing your 'real job' and the side gig. We also have kids, and they have been able to participate too!


We started this basically as cheap as possible, we did however get a large smoker to ensure we were able to produce the amount of meat we could serve. We do everything pop up tent style for now.


Congrats, and feel free to reach out if you ever want to bounce some ideas!

BrandonBBQ 11-28-2019 04:50 AM

Quote:

Originally Posted by cabrego (Post 4248804)
Hi Brandon, we have a similar startup story. My wife and I both have full time jobs and started South Texas Barbecue Co.-WV, check us out on FB if you have a chance!

Since, July 13, we've had around 20 events including several catering gigs ranging in the 50-125. As I'm sure you know it's a ton of work balancing your 'real job' and the side gig. We also have kids, and they have been able to participate too!

We started this basically as cheap as possible, we did however get a large smoker to ensure we were able to produce the amount of meat we could serve. We do everything pop up tent style for now.

Congrats, and feel free to reach out if you ever want to bounce some ideas!

So awesome to hear stories like this!

I will be starting as cheap as possible too and have been really thinking about the pop-up tent style. I have a 1 year old as well and more than likely will have another one here in the next couple of years. As well as the day gig it is definitely alot to balance but I love it!

There is another guy in town that does it once a week tent-popup on Saturday and pretty much sells out every time. I'm wanting to make it more like a to-go place and will have an app for pre-orders/pickups.

The only hurdles left to clear are the commissary agreement that I'm actively working on and then just purchasing and outfitting the trailer. I have secured 3 or 4 spots already to park it that are all private property and have quite a bit of traffic. A chef friend of mine has graciously offered to help setup the trailer for maximum efficiency when I get it so that should be a massive help. Most of what I'll need is just Cambro (or other warming boxes) and refrigeration.

I appreciate the insight and will definitely reach out! Congrats on your outfit as well and hopefully one day we'll get to share some 'Que.

medic92 11-30-2019 10:28 AM

Is there an American Legion or VFW or Knights of Columbus in your town? Most of the time they'll have a commercial kitchen and they'll let you rent it as your commissary, sometimes for as little as cooking for their monthly meetings. Check with local churches as well, a lot of them have commercial kitchens as well.

SmokinAussie 12-10-2019 05:26 AM

Seems like you are well on your way to some measured success. I hope it goes well for you and I note some absolutely golden advice here.

Personally, I took a different path and decided not to do what you've done, so i'm coming at you from that perspective.

1. Your current job you are very good at, It makes you more money than catering is likely to AND gives you the spare time to AFFORD a really nice backyard or patio setup and wow your envious guests on a weekend AND spent time with your kids who need you now. Is this going to happen when you get bogged down on the 4 or 5th Catering gig for the month.... Be careful about turning a hobby into a business.

2. As Medic 92 has clearly illustrated: it's a business. Consistancy is king. Pricing and QC is crucial. How are you going to handle real customers when someone actually doesn't like the ribs and wants their money back. How are you going to handle it when you find that someone you just employed (or worse... it's family) is responsible for screwing something up that resulted in that problem with the unhappy customer. This is when the "hobby" starts not being fun any more.

3. Are you an easy touch... Are you the kind of bloke that can't delegate and as a result decided to do it all himself rather than getting others to do their job. How is this going to affect your paying job when get back into the office on Monday and you are too tired to do your job properly and things suffer. Could you be that guy?

I weighed up those things and was pretty sure I'd screw up even though people said the same thing to me... "Best brisket I've ever tasted" ... but they'd tasted exactly ONE brisket before because of where I live. In a word... know your own capabilities. The world is littered with bitter people who opened up a restaurant or some kind of catering business because their friends said it was a good idea. Their friends weren't around to see them fail. Could that be you?

Honestly I still dream of doing it, but it's a dream. I put out killer BBQ for home and friends but have a well paying job I can get back to during the week. They say... "Open a BBQ Restaurant. It will be fun" And you give them a knowing look and ask them for a $50,000 investment just to watch the smile disappear off their faces. Could this be you?

Probably not, but ask yourself the question just the same.

Cheers!

NickTheGreat 12-10-2019 08:51 AM

I just started reading, and didn't realize this thread started some months ago. Glad it's working out well for you!

BigDaveBBQ 01-09-2020 02:15 PM

Quote:

Originally Posted by BrandonBBQ (Post 4248981)
So awesome to hear stories like this!

I will be starting as cheap as possible too and have been really thinking about the pop-up tent style. I have a 1 year old as well and more than likely will have another one here in the next couple of years. As well as the day gig it is definitely alot to balance but I love it!

There is another guy in town that does it once a week tent-popup on Saturday and pretty much sells out every time. I'm wanting to make it more like a to-go place and will have an app for pre-orders/pickups.

The only hurdles left to clear are the commissary agreement that I'm actively working on and then just purchasing and outfitting the trailer. I have secured 3 or 4 spots already to park it that are all private property and have quite a bit of traffic. A chef friend of mine has graciously offered to help setup the trailer for maximum efficiency when I get it so that should be a massive help. Most of what I'll need is just Cambro (or other warming boxes) and refrigeration.

I appreciate the insight and will definitely reach out! Congrats on your outfit as well and hopefully one day we'll get to share some 'Que.

Hey brandon,

How are things? Any update to the business and pics of your trailer set up?

Looking forward to following along on your story in 2020?

bdspann 01-14-2020 08:52 PM

Tron-Z
 
You are Awesome Sir.... Thanks!
Quote:

Originally Posted by medic92 (Post 4184910)
Now that the shameless plug is over...

First and foremost, invest in a good pair of shoes with good arch support and cushion. I honestly can't stress this enough.

Cooking for business is different than cooking for yourself. You're locked in to producing a good consistent result over and over and over again so your chances to experiment with different flavors and ideas get stunted somewhat. Have you ever gone somewhere that you've been patronizing for years and suddenly your favorite item tastes different? It throws you off and even if it's good you're going to miss the old way it was done. Once you've got the process nailed down, changing it can be a challenge. So make sure you're perfectly happy with your recipes and methods. If you decide down the road your rubs are too expensive or time-consuming, it can be tough to change it up.

Don't undervalue your product. Realizing you're not charging enough and raising prices will not win you any friends or customers. Figure out what everything costs. Maybe you're barbecue sauce costs you 25 cents per two ounces, but don't forget to factor in the cost of the containers and the prep time, right down to the amount of gas the stove uses. It's hard to control overhead when you forget small things that add up.

Social media is your friend! I do virtually no advertising whatsoever outside of Facebook and Instagram. As soon as you have your plan in place start a Facebook and Instagram page. Use lots of pictures, add a video here and there, and use the "Boost" feature on Facebook. You can create a huge buzz of anticipation in your area. A couple of free food tastings where you hand out samples before you open can also help a lot.

Talk to other restaurant managers/owners in the area. There will probably be a couple that won't talk to you, but you'll be surprised at how helpful they can be.

I see you have a fair amount of manufacturing in Warsaw. Every single plant should have a stack of menus dropped off in their break rooms along with lunch specials, especially an "on the go" menu that they can pick up quickly on a short lunch. Also emphasize the catering with them. Catering staff meetings and other functions with those places can send your business into the stratosphere.

Be ready to work harder than you ever have in your life. I've done everything from the military to being a paramedic to working in factories and I've never worked as hard as I have these last couple of years. Cooking for the public is a huge undertaking that shouldn't be taken lightly. I did and it made the learning curve extremely steep.

Study your processes constantly. You should always be looking at ways you can do things more efficiently, faster, and for less cost and more profit. Do that without sacrificing quality and you'll be in good shape.

People are going to invite you to set up at festivals and fairs. Personally, I wouldn't do it your first year. It costs to reserve a spot and without name recognition you'll sit there and watch places with inferior food make a killing just because they've been there for years and you don't have enough of a reputation established.

That's about it for now. I'm sure I'll think of 200 other things as soon as I post this. If you want to pm me, I'll be glad to share my phone number and talk to you about it any time.


bdspann 01-14-2020 08:54 PM

I am learning how to post in the forum :oops:

BrandonBBQ 02-15-2020 09:27 PM

So thank you all for posting on this. My wife and I have been building a house since October so I've only been perfecting the process and working on marketing.

Here's where The Smoke & Swine Co. is currently.

I'm a tech & marketing guy by trade, study business and accounting religiously, and make the best BBQ in town.

My biggest hurdle has been finding someone that I trust that knows their way around a commercial kitchen and can also keep us compliant.

A good buddy of mine not only has $$$ to invest, but also worked in a kitchen for 14 years and ran it for the last 4 of those. He also brings some menu items I never would have thought of but are going to absolutely kill it. Hes originally from Bolivia and lived in Miami/South Florida for a long time. So we're going to do a Hispanic fusion BBQ joint. Being in the midwest, we're not married to any specific "type" of 'que and I really like the options of ways to serve it.

- Business registered
- Comissary agreement being signed in the next 30 days
- working on being exclusive provider of food for a golf course here
- 12 events in 2019
- 2 events completed, and 6 on the books already starting in May ranging from 30 to 400 people in 2020
- purchasing the trailer and other equip in April

Still a TON of work to do but it's definitely happening. Will update more as we progress.

Cheers yall!




Sent from my SM-G950U using Tapatalk

BrandonBBQ 02-22-2020 10:28 PM

Fingers crossed, new trailer (and massive new-to-me) smoker will be here next week.

Also meeting with a potential commissary provider that could blossom into being their exclusive food provider (they dont want to deal with a "kitchen")

Sent from my SM-G950U using Tapatalk

BigDaveBBQ 02-29-2020 02:51 PM

Quote:

Originally Posted by BrandonBBQ (Post 4274802)
Fingers crossed, new trailer (and massive new-to-me) smoker will be here next week.

Also meeting with a potential commissary provider that could blossom into being their exclusive food provider (they dont want to deal with a "kitchen")

Sent from my SM-G950U using Tapatalk

Man that is awesome Thanks for the update! My trailer is an unenclosed trailer that is being fabbed now. We are going on week 2. Hopefully will be posting pictures start to finish in the next 2 weeks. I have a golf course right across the street as well that I want to partner up with for outside catering.

Make sure you post some pics of your trailer and smoker here for us to continue to follow along.

pharp 03-01-2020 08:45 AM

Quote:

Originally Posted by BrandonBBQ (Post 4274802)
Fingers crossed, new trailer (and massive new-to-me) smoker will be here next week.

Also meeting with a potential commissary provider that could blossom into being their exclusive food provider (they dont want to deal with a "kitchen")

Sent from my SM-G950U using Tapatalk

Pics!!

BrandonBBQ 03-01-2020 11:56 AM

Quote:

Originally Posted by pharp (Post 4277927)
Pics!!

They're coming soon!

The trailer was delivered and I can't wait to get cooking on it. The smoker is MASSIVE and going to help our capacity like crazy.

The past 2 weeks have been insane for us at the Smoke & Swine Co.

We secured the deal to use as a commissary AND to provide meat for the golf course 2x weekly. We can also setup the trailer as many weekends as we want on the to sell food at "the turn" (that's between hole 9 and hole 10 on a golf course where golfers get food/drinks/etc..)

We're pivoting away from going all in on serving lunch, etc... and focusing more on catering and events. We have been asked to do 4 events in May/June totaling over 1500 people! The reception we've gotten has been so encouraging and motivating. The Economic Development board is ready to help us get involved in other local events as soon as we get inspected. This also allows us to avoid needing a range hood and fire suppression system inside the trailer.

The Health Department has been absolutely awesome to work with so far and the inspector is willing to come out and walk us through things before the actual inspection. Fingers crossed we do things right!

We are working on getting it outfitted with mostly countertop height or prep table equipment to facilitate our needs.

Stay tuned, this is going to be AWESOME!

BrandonBBQ 03-05-2020 05:24 AM

Quote:

Originally Posted by BigDaveBBQ (Post 4277584)
Man that is awesome Thanks for the update! My trailer is an unenclosed trailer that is being fabbed now. We are going on week 2. Hopefully will be posting pictures start to finish in the next 2 weeks. I have a golf course right across the street as well that I want to partner up with for outside catering.

Make sure you post some pics of your trailer and smoker here for us to continue to follow along.


That's pretty bad ass! The golf course has been instrumental in making this happen and soon enough the best BBQ in town is going to be served regularly there.

We got a 24' porch concession trailer with about 14' of enclosed room. What smoker is going on it?

BrandonBBQ 04-19-2020 10:17 AM

Quick update...


- Water system being delivered Monday
- Warming cabinet delivered Tuesday
- Stainless tables ordered


Waiting for the Health Department to open back up hopefully this week but Indiana just extended the "Stay At Home" to at least May 1st so we will see what happens.

BigDaveBBQ 04-21-2020 01:51 PM

Quote:

Originally Posted by BrandonBBQ (Post 4279773)
That's pretty bad ass! The golf course has been instrumental in making this happen and soon enough the best BBQ in town is going to be served regularly there.

We got a 24' porch concession trailer with about 14' of enclosed room. What smoker is going on it?

Hey Brandon, I got a custom built 6' Reverse flow Smoker with a vertical warming/smoker over the firebox. Drop me your social media

You can check me out at @bucketheadbbq

BigDaveBBQ 04-21-2020 01:52 PM

Quote:

Originally Posted by BrandonBBQ (Post 4303537)
Quick update...


- Water system being delivered Monday
- Warming cabinet delivered Tuesday
- Stainless tables ordered


Waiting for the Health Department to open back up hopefully this week but Indiana just extended the "Stay At Home" to at least May 1st so we will see what happens.

That's great news! We are just sending our rig out to paint. Then it will go to wrap, then install the plumbing and electrical. But everything is mounted, fabbed, and ready to rock and roll. Scheduled for 3 weeks with the county inspection.

BrandonBBQ 05-10-2020 07:51 AM

We'll brethren, what a wild few weeks it's been. My wife, 18mo old son, and I moved into a new house with space we can grow into and where my office isn't doubling as the nursery. Building took over 6 months but we finally moved in. House is on the golf course that we will be bulk selling to for them to sell at the clubhouse and halfway food shack. We've been generating quite a bit of buzz around the area lately.



Here's another update!

- We made the paper (http://www.inkfreenews.com/2020/05/0...the-community/)
- Trailer has had all vinyl removed. All panels have been painted "Smoke Gray" and we will be changing the chrome to black to outline everything. Once finished paint will get over to designer to finalize our logo placements and such.

- We had the service window cut-in, it's been primed and will be painted this week.


To finish the trailer we just need to finalize where everything will be placed once get the health department to come out and take a look at things. I still have a bunch of paperwork to file with the state but we are getting real close!


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