Philly-QueMaster
is one Smokin' Farker
- Joined
- Jun 9, 2009
- Location
- Bluffton, SC
If you experience restaurant owners, vendors, and caterers had to do things all over again what would you do differently??
I'm just in the very beginning stages of exploring the idea of getting into some catering and vending jobs and looking for some advice from people who've already been doing this for a while.
My idea is to sell some central texas style BBQ and do all the meats by the pound and the sides a la carte.
I've been studying places like Franklins BBQ, LA Barbecue, Adamson BBQ in Toronto, and Lewis Barbecue in Charleston SC.
I want a simple menu....3-4 meats, and a few sides to choose from.
Well that's the vision....now to plan the execution. lol.
I plan on calling our township health department this week to find out about licenses and permits.
If you were just starting out what equipment would you say is a must have?
Would you go with some type of concession trailer?
Or maybe just start out with a decent size bbq pit on a trailer to tow to various events?
I know meal prep and holding will be super important. Suggestions on holding the meats for several hours to keep them as fresh tasting as possible?
Like I said I'm in the very beginning stages of planning to see if this is something I would even enjoy doing.
I think a really cool BBQ join like Franklins BBQ or Lewis BBQ would do really well in my area.
But first I just really want to focus on putting out some really good barbecue for smaller groups.
I know my post is kind of vague....just looking for ideas on obstacles I might run into and things I could plan for from the beginning.
Thanks everyone.
I'm just in the very beginning stages of exploring the idea of getting into some catering and vending jobs and looking for some advice from people who've already been doing this for a while.
My idea is to sell some central texas style BBQ and do all the meats by the pound and the sides a la carte.
I've been studying places like Franklins BBQ, LA Barbecue, Adamson BBQ in Toronto, and Lewis Barbecue in Charleston SC.
I want a simple menu....3-4 meats, and a few sides to choose from.
Well that's the vision....now to plan the execution. lol.
I plan on calling our township health department this week to find out about licenses and permits.
If you were just starting out what equipment would you say is a must have?
Would you go with some type of concession trailer?
Or maybe just start out with a decent size bbq pit on a trailer to tow to various events?
I know meal prep and holding will be super important. Suggestions on holding the meats for several hours to keep them as fresh tasting as possible?
Like I said I'm in the very beginning stages of planning to see if this is something I would even enjoy doing.
I think a really cool BBQ join like Franklins BBQ or Lewis BBQ would do really well in my area.
But first I just really want to focus on putting out some really good barbecue for smaller groups.
I know my post is kind of vague....just looking for ideas on obstacles I might run into and things I could plan for from the beginning.
Thanks everyone.