BBQMAN Goes Road Side Vending........................

BBQMAN · Last edited by BBQMAN on Tue Feb 02 10 7:35 pm; edited 1 time in total

Well not exactly "roadside'" but more "parking lot" than anything! Laughing

We set up by about 9 to meet our hours of 10-2.

The company that has allowed us to use their parking lot provided us with a coned off section right in front of the building- it was very easy to get in and out.

They also put out an inter-office email letting everyone know we would be there.

My friend Tom also distributed flyer's (with map on the back) to all of the other business' in the office park.

A number of those business' did send out some employees to try our food.

The response for a first day was outstanding!

1st time vending from the inside of the trailer (the HD allows me to vend at festivals under our awning, but not for the general public).

Things worked out just perfectly, and we did a lot more sales than I expected for a first day out.

This should just get better from here.

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

Texman · Posted: Wed Dec 03 08 6:43 am Post subject:

You may of mentioned this previously - how many days will you be there, what's the menu and how much do you feel to need to net to justify?

mutha chicken bbq · Posted: Wed Dec 03 08 7:11 am Post subject:

Very Cool Mike, Congrats on the successfull day!
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Oregon smoker · Posted: Wed Dec 03 08 7:21 am Post subject:

wow! congrats. so do you have some #'s for the day. kinda what were you expecting vs. actual sales?

milt · Posted: Wed Dec 03 08 8:39 am Post subject:

Mike sounds like a great start, lots of luck and
hope the crowds get bigger.
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G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

Kickass Mike!

Good Luck on The Vending...I'll be doing some of that on Friday. Its kinda fun!!!

Question. On the inside shot, did you install the shelf above the window? I'm looking for something like that...
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Bluegrass BBQ · Posted: Wed Dec 03 08 7:05 pm Post subject:

Mike, Good looking setup! Congrats. Keep us posted on how it develops. I am considering this as an option for next summer.
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BBQMAN · Posted: Wed Dec 03 08 7:40 pm Post subject:

Texman: Our menu is as follows, and our hours are 10-2 Tues and Thurs (subject to availability).

We plan on using this as a filler for a slower days of the week.

Our Daily Menu:

Authentic Pulled Pork Sandwich $5.00
Smoked Salmon with a Sweet Chile Glaze $6.00
Bratwurst $4.00
Chicken Breast Sandwich $4.00
Burgers $3.00
Hot Dogs $1.50
Drinks $1.00
Chips $ .50
�Say Cheese� $ .25
Fresh Lettuce and Tomato are available! $1.00

Please Let Us Know What Daily Specials You Would Be Interested In!

The flyer also has contact information, and a line that our customers can provide their email address so that we can send out available days notifications on Monday.

One thing that I have found (from our Saturday Morning Market experience) is that continuity is important if you expect to create a following.

The flyer also mentions calling ahead for small office party or home party needs.

We will offer "ribs to go" by pre-order and payment only after we get established- if there is enough of a request for them.

First day sales were around $300.

I need to gross $600 for this to be profitable. Not bad considering this was our first day in totally unknown territory. Unlike the Wednesday market experiment, at least I broke even....................

Gordon, the upper storage shelf is fiberglass and was supplied by Wells Cargo. Unlike what I saw at the plant in Tampa (thanks again for the tips) it has square tubing stanchion mounts that are more heavy duty than the flimsy strips I saw.

Olympia does not usually do a shelf in the standard height interior units, but my cab was already limited on space so they squeezed it in!

Very handy addition, we use it for pan storage and dry goods.

And yes (aside from all the work) it was kinda fun! Very Happy

The people were really friendly and happy to see us, and we didn't have to deal with the crazies that hang out at the park downtown...............
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Jerk Pit Master · Posted: Wed Dec 03 08 9:41 pm Post subject:

Congrats Mike!

From my earlier experience with vending 3 years ago $300 is a very good first day.

BBQMAN · Posted: Wed Dec 03 08 10:16 pm Post subject:

Thanks Jerk Pit, I thought it was a good day too!

One thing that I forgot to mention:

I originally wanting a sliding porch door, but the company doesn't offer them. Texman had some good ideas there to make it work, but I really did not want to modify the door into a slider- the door seal would have been an issue. And there was no room in the trailer walls to make a pocket door (which would have been ideal).

After our vending experiment, what I am considering doing is putting a window into the door with shelf as a pass-through.

What worked for us is that I placed the rolls in the trays with bread tongs (not touching the roll) and then added the lettuce/tomato kept in the cooler w/ the drinks in a separate pan with tongs as well. The tray was then passed out to the cooking area and then directly off the grill to the customer through the screen door pass-through.

This worked out fine, with the exception of opening that door each and every time.

Opening the door wasn't that big a deal, but a window would be easier and also keep the AC in during our summer month's.
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

SoEzzy · Posted: Wed Dec 03 08 10:16 pm Post subject:

Hell Fire Grill · Posted: Wed Dec 03 08 10:17 pm Post subject:

Nice professional looking rig BBQMAN. I sure would like to see how you have the rear section arranged. Can you still easily get a hog in and out of the cooker? Good job.

BBQMAN · Posted: Wed Dec 03 08 10:19 pm Post subject:

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

Nice looking setup and hope that you can make this work. It looks very promising.

BBQMAN · Posted: Wed Dec 03 08 10:27 pm Post subject:

Jerk Pit Master · Posted: Wed Dec 03 08 11:41 pm Post subject:

Mike,

Let me tell you what my wife told me very early, "Get rid of that Little Tykes easel, it's tacky." In my mind, it matched my Island color scheme and was functional, already available, not being used and the right price. But I got rid of it right away.

Bluegrass BBQ · Posted: Thu Dec 04 08 12:17 am Post subject:

Mike, I have a menu sign made on a fold out similar to what you have your marker board attached to. It works very well. My sign guy made it for me and gave me a bunch of numbers so I could peal them off when I want to change prices. I f you want I will send you a picture.
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BBQMAN · Posted: Thu Dec 04 08 12:48 am Post subject:

Jerk Pit Master · Posted: Thu Dec 04 08 5:26 am Post subject:

roxy · Posted: Fri Dec 05 08 7:33 am Post subject:

Personally, From a Canadian point of view, your giving the food away at those prices Mike.
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