Catering

Mike S · Joined: 30 Apr 2005 Posts: 8 Location: Nebraska

Hello: You folks that want to get in the catering business & you think you food is so darn good let me give you one little advice if you really think your that good great but remember "don't give up your job that pays the bills,it takes 3-years of college to become good in the catering business & it takes alot of money to get started,if I was anyone trying to make it in the catering field I'd go back to school take nite classes anything else I could find before I'd start up.Go talk to these folks that have been in the business of catering ask them how they got started,remember talk is cheap sit and visit with them see how it all goes together then decide if this is good enough for you to go thru with...............Mike

Rich · Newbie Joined: 11 Feb 2005 Posts: 78 Location: Bangor,Pa

Mike...super duper advise,thanks.Do you still need 3 years of college if you want to do it part time?because I know someone that just graduated with a degree in the restaurant industry and can't even scramble an egg
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PIGSTATIC BAR-B-QUE

roxy · Posted: Jun 11 2005 Post subject:

Business is business and catering is just that. I would not think that 3 years in school would do much for ya sept give you a huge debt. That is the problem with the culinary schools, crankin out chefs with no experience. The best way to make it in the business is to buy someone elses business, such as franchising or the like. If money is all you are interested in then thats the way to go. If you want to make good food then good LUCK to ya cause you'll need it. A very small percent of the market is about good food, the rest is about huge profit. You would be better off taking some classes on small business or marketing, cause thats what it is all about.

Hey, good luck....
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

BBQMAN · Posted: Jun 29 2005 Post subject:

Mike S, Mike S here too! Dont have the three years of college (only two) Crying or Very sad

but you are right that one needs good business sense, marketing and networking skills, and of course great food and reasonable prices. We are proof that it can be done, usually just not overnight! Very Happy

Keep a positive attitude, and dont quit the day job till things are going well! Very Happy

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

BBQMAN · Posted: Jun 29 2005 Post subject:

P.S. Mike, I did quit the day job, yes talk is cheap, and yes, my food is that damn good! Laughing

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

pARTYCOOKER · Posted: Jul 08 2005 Post subject: Hmmm.

Didn't need three years of college to achieve these skills that I would like to think that I have.

Thoroughness
Organization Skills
Great Presentation
Works well with the public
Can bullsit with the best of all s--t
Always presenting cleanliness
Looks sharp and dresses cleanly with neat attire
Fair prices
HARD WORK & DOESN’T CUT CORNERS
And most of all Great tasting food

So far this has worked really well for me. Everywhere I go I seem tp pick up more clients.

roxy · Posted: Jul 08 2005 Post subject:

Word of mouth is the best for of advertisement, thats for sure.
You have to have the right attitude and the ability to make customers feel special and make a connection with them if you hope to have any repeat business. I have learned this from the restaurant business and I am doubly sure it applies to BBQ as well.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

BBQMAN · Posted: Jul 12 2005 Post subject:

We love to make the customers feel special! Laughing

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

roxy · Posted: Jul 12 2005 Post subject:

Dont doubt that for a second BBQMAN, you made the leap and it seems your not looking back. My hats off to you dude.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

BBQMAN · Posted: Jul 12 2005 Post subject:

Thanks Roxy. While it hasn't always been easy, it has been rewarding! This looks to be a pretty good year for us. I started in the "backyard" just like everyone else, and have worked hard to make a go of it. Anything is possible, gotta just hang in there until things get off the ground Very Happy

We will be competing for the first time at the Big Pig Jig this Fall in Georgia. Should be an interesting and fun time!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

BBQ Billy · Joined: 06 Aug 2005 Posts: 21

I've been cooking for a few years and I'm gathering local health department information as well as local festivals and farmer's markets. I wouldn't think of quiting my day job until the day comes where I just can't justify doing both. I've seen people jump in with both feet and most times they ultimately don't make it but there are exceptions. Food establishments seem to come and go all the time but if you're realistic about the challenges and you're ready for what could happen (like having so much business you have to quit your regular job) then you're on a good track. Starting out with and maintaining a positive attitude is invaluable in all you do but its especially important for this type of life change!

Smile

BBQ Man... Hello from a central Florida (Lake Wales) native... and no jokes about Polk County... OK?

BBQ Billy

BBQMAN · Posted: Aug 09 2005 Post subject:

Welcome BBQ Billy! You will find a lot of great stuff here! If you are ever over our way, give us a call. Very Happy

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

gatorgrillin · BBQ Fan Joined: 29 Jun 2005 Posts: 141 Location: florida

Howdy BBQ Billy from the Florida Panhandle(Defuniak Springs). Cool

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sales@smokeyjcafe.com

Farls · Joined: 17 Aug 2005 Posts: 1 Location: Danvers, Ma

Hello,
I have been catering on the side for the past 5 years. My partner and I have not quit our day jobs. I must agree that a degree in rest. management would have taking a great deal of guess work and "goofs" out of the equation, but is not a "must have". I feel "at this point" the most important things to consider are:
Demographic....drunk guys are always the easiest to please
Logistics......can you get access to a kitchen, on site or off.. plan your preparation method, health dept rules are a town to town situation.
Menu......stick to what you offer!!! dont get caught up in the Al la carte trap
Pricing.....Our rule is basically, triple all expenses.....food, fuel, travel, labor,etc
Quality.....Great Q will take care of advertising all by itself. We havent spent a dime on advertising in 2 years.
Consistency.....Try to keep the same recipes, portions, and presentation if possible. Dont fix what isnt broke.
These are just what we seem to concern ourselves with mostly. Another very important thing to consider is to HAVE FUN. We are from New England, and up here "Q" is still a bit of a novelty. Our Smoker and the show we put on is still a very important aspect of what we offer. We pull our smoker right up to the job and make sure it is always puffing out sweet smoke. Even if there isnt anything cooking! I know its a bit counter productive at times, but we also let anyone that wants to take a look inside.
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Farls
Never Trust a Skinny Chef

BBQMAN · Posted: Aug 17 2005 Post subject:

Farls, great info! Marcia and I have family in Boothbay Harbor, ME. Have not seen much"Q" North of D.C.! Very Happy

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.