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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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11-22-2008, 11:52 AM | #1 |
Full Fledged Farker
Join Date: 08-11-04
Location: Mt. Juliet, TN
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People's Choice
Ok, so it has been asked in another thread.
As a organizer wanting to have great contest and also help in the cost of cooking there may be many things we could do like running the prize money through more places etc but if you cooked a contest with people choice let us know how it went with answering the questions below: 1-what was the split 2-did you have to be inspected by the health dept. and or pay a fee for that 3-were you able to sell at all times the event was open 4-how big could the samples be 5-did you have to be enclosed / screened and have a 3 hole sink / hand sink 6-was it too much work and would you do it again Anything else I didnt mention please let us know. Thanks, Arlie |
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11-22-2008, 12:19 PM | #2 |
Full Fledged Farker
Join Date: 09-05-07
Location: Cardiff by the Sea CA
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Arlie, you should talk to Thom Emery. He started PC out here in California and it is GREAT.
Here are the answers to your questions: 1-what was the split teams got $1.00 and the charity or organization got $1.00 2-did you have to be inspected by the health dept. and or pay a fee for that health dept did inspect us and the teams did not have to pay a fee. The HD looked for things like a proper wash station, hotwater, proper PH in bleach watewr, ice chests off the ground, screened in prep area. It did not cost the teams anything, and I believe it was a blanket health permet obtained by the promoter. 3-were you able to sell at all times the event was open No, we started selling at either a predetermined set time (like noon till 5pm) or as soon as last turn in was done. 4-how big could the samples be 2oz were what we we required to sell. 5-did you have to be enclosed / screened and have a 3 hole sink / hand sink You had to have a screened in prep area, a place to keep your meats hot (chaffing dishes), and you had to have 3 sinks. We used (and many other people as well) 3 buss tubs, and a dedicated hot water supply. Coleman Insta Hots work perfectly. 6-was it too much work and would you do it again It is extra work, but the interaction with the crowd is great, and I got some well paying catering gigs out of the deal. The crowds love it, most of the cooks love it. Notley Que was able to make enough extra $$$ on P.C last year to pay for a few entry fees, so that in itself is worth it.
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[CENTER][B][URL="http://www.notleyque.com"]www.notleyque.com[/URL][/B][/CENTER] [CENTER][URL="http://mimttm.wordpress.com/"][B]http://mimttm.wordpress.com/[/B][/URL][/CENTER] [CENTER][B]Notley Que BBQ: Southern California's Finest BBQ Catering[/B][/CENTER] [CENTER][B][FONT=Arial Black]Meat is Murder......Tasty Tasty Murder[/FONT][/B][/CENTER] |
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11-22-2008, 12:46 PM | #3 |
Full Fledged Farker
Join Date: 08-11-04
Location: Mt. Juliet, TN
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I have spoke with Thom, I wanted to get a better fell national on how teams felt about this.
Thanks, Arlie |
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11-22-2008, 01:14 PM | #4 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Any way for a team to recoup some of their costs is a good thing. We plan to do a few PC categories next year.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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11-22-2008, 01:49 PM | #5 |
Full Fledged Farker
Join Date: 09-05-07
Location: Cardiff by the Sea CA
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Come on out to Stagecoach 2009 April 25th and 26th in Indio CA.
Come and see how real PC is done.
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[CENTER][B][URL="http://www.notleyque.com"]www.notleyque.com[/URL][/B][/CENTER] [CENTER][URL="http://mimttm.wordpress.com/"][B]http://mimttm.wordpress.com/[/B][/URL][/CENTER] [CENTER][B]Notley Que BBQ: Southern California's Finest BBQ Catering[/B][/CENTER] [CENTER][B][FONT=Arial Black]Meat is Murder......Tasty Tasty Murder[/FONT][/B][/CENTER] |
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11-22-2008, 02:17 PM | #6 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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Out this way, the term "People's Choice" usually doesn't involve selling food to the public. That's a category some contests do where they provide an extra butt or brisket to cook and it's turned in separately and people vote for their favorite. The organizer provdes the meat and it is given to the public. The entry getting the most votes gets some type of award.
But there are some contests that allow teams to vend. Most of them payout 80% of the sales to the teams. We did one contest that paid 100% of sales to the teams. I wouldn't go through all of the trouble for a 50% payout. Teams are responsible for getting the required health permits and that usually involves completing an application, paying a small fee, and getting inspected. The rules vary greatly by location. Teams also decide their own menu, portion sizes, and prices (i.e., $3 a bone for ribs or $6 for a PP sammy, etc.).
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11-22-2008, 03:50 PM | #7 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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We take care of the permits, ticket sales and pub
It is not the same as vending At small contests many teams just sell the product they dont turn in At a bigger one like Stagecoach they cook extra
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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11-22-2008, 09:21 PM | #8 |
Full Fledged Farker
Join Date: 08-11-04
Location: Mt. Juliet, TN
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Thom, just wondering, do all your selling teams carry 1 million in Libility insurance for catering / vending?
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11-22-2008, 09:26 PM | #9 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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No I do
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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11-23-2008, 01:12 AM | #10 | |
is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
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I added my comments below Gary's and put them in red for ease in identifying who wrote what.
Quote:
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Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship |
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11-23-2008, 08:29 AM | #11 |
Full Fledged Farker
Join Date: 08-11-04
Location: Mt. Juliet, TN
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11-23-2008, 08:43 AM | #12 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Stagecoach will I am almost positive (final agreement this coming weeK) be going back to the year one plan. The event buys and stores the meat Teams cook and serve it.
All teams will cook (or get help in doing so) an equal amounts and get a equal share of the proceeds The standard containers (suppplied) will be sized so that 2oz fills it The easy to load tubs used in 2008 were as Vince said too large 2 oz looked very small in it Liability is apart of the Promotors cost. With 64,000 in attendence they have one heck of a policy
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
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11-23-2008, 07:07 PM | #13 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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A People's Choice tip: you know those see-through flimsy food-service disposable gloves? We found that ten tickets will fit neatly in each finger and thumb for a total of fifty per glove, then the wrist can be knotted. Makes counting time a breeze.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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11-24-2008, 12:27 AM | #14 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
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11-24-2008, 12:54 AM | #15 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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Here in Georgia you would have zero chance of selling a 2 oz sample for $2.
The People's Choice setups I've seen typically include 5-10 tickets included with admission, with the option to purchase more. The highest price for a sample ticket I've seen is a dollar, and a price that high is rare. PC and vending are usually kept separate. |
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