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BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15474 Location: Florida
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Posted: Wed Dec 03 08 5:53 am Post subject: BBQMAN Goes Road Side Vending........................ |
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Well not exactly "roadside'" but more "parking lot" than anything!
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.
 _________________ BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.
Last edited by BBQMAN on Tue Feb 02 10 7:35 pm; edited 1 time in total |
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Texman BBQ Pro
Joined: 19 Oct 2005 Posts: 831 Location: Del Rio, TX
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Posted: Wed Dec 03 08 6:43 am Post subject: |
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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? |
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mutha chicken bbq BBQ Super Pro

Joined: 26 Jan 2007 Posts: 2225 Location: newark,de
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Oregon smoker BBQ All Star
Joined: 07 Nov 2006 Posts: 6246 Location: Portland, OR
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Posted: Wed Dec 03 08 7:21 am Post subject: |
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wow! congrats. so do you have some #'s for the day. kinda what were you expecting vs. actual sales? |
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milt BBQ Super Pro

Joined: 09 Oct 2006 Posts: 1233 Location: June-OCT N.Y. Nov-May FL
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Posted: Wed Dec 03 08 8:39 am Post subject: |
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Mike sounds like a great start, lots of luck and
hope the crowds get bigger. _________________ Curt
www.kissmybuttsbbq.com |
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G's BBQ BBQ Super Pro

Joined: 13 Sep 2006 Posts: 1641 Location: NV
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Posted: Wed Dec 03 08 9:18 am Post subject: |
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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... _________________ California State Grand Champion-Shake,Rattle & Smoke-July 2007
American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008 |
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Bluegrass BBQ BBQ Pro
Joined: 04 Mar 2008 Posts: 502 Location: Summersville, WV
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Posted: Wed Dec 03 08 7:05 pm Post subject: |
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Mike, Good looking setup! Congrats. Keep us posted on how it develops. I am considering this as an option for next summer. _________________ Bluegrass BBQ
"Smoked to perfection"
http://www.smokedtoperfection.com/ |
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BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15474 Location: Florida
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Posted: Wed Dec 03 08 7:40 pm Post subject: |
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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!
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............... _________________ BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Jerk Pit Master BBQ Super Pro

Joined: 09 Mar 2008 Posts: 1069 Location: Orlando, FL
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Posted: Wed Dec 03 08 9:41 pm Post subject: |
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Congrats Mike!
From my earlier experience with vending 3 years ago $300 is a very good first day. |
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BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15474 Location: Florida
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Posted: Wed Dec 03 08 10:16 pm Post subject: |
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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.
Last edited by BBQMAN on Wed Dec 03 08 10:17 pm; edited 1 time in total |
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SoEzzy Site Admin

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Wed Dec 03 08 10:16 pm Post subject: |
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BBQMAN wrote: | 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............... |
Still had to deal with the ones inside the rig though!  _________________ Here's a change Robert.
I still work here! |
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Hell Fire Grill BBQ Super Pro

Joined: 17 Mar 2007 Posts: 3921 Location: Pickler's Puragatory!!
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Posted: Wed Dec 03 08 10:17 pm Post subject: |
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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. |
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BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15474 Location: Florida
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Posted: Wed Dec 03 08 10:19 pm Post subject: |
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SoEzzy wrote: | BBQMAN wrote: | 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............... |
Still had to deal with the ones inside the rig though!  |
That goes without saying, but thanks for saying it SoEzzy!  _________________ BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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DawgPhan BBQ Super Pro
Joined: 12 May 2005 Posts: 3444
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Posted: Wed Dec 03 08 10:21 pm Post subject: |
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Nice looking setup and hope that you can make this work. It looks very promising. |
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BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15474 Location: Florida
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Posted: Wed Dec 03 08 10:27 pm Post subject: |
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American West wrote: | 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. |
Good question!
It's a little tight, but yes we do cook whole hog often.
No troubles thus far, everything fit great! I did check the figures on paper once, twice, three times.......................then thought about it for a few days and ran the numbers again.
Making a mistake would have been VERY costly!
 _________________ BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Jerk Pit Master BBQ Super Pro

Joined: 09 Mar 2008 Posts: 1069 Location: Orlando, FL
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Posted: Wed Dec 03 08 11:41 pm Post subject: |
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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. |
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Bluegrass BBQ BBQ Pro
Joined: 04 Mar 2008 Posts: 502 Location: Summersville, WV
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Posted: Thu Dec 04 08 12:17 am Post subject: |
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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. _________________ Bluegrass BBQ
"Smoked to perfection"
http://www.smokedtoperfection.com/ |
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BBQMAN BBQ Super All Star

Joined: 13 Jun 2005 Posts: 15474 Location: Florida
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Posted: Thu Dec 04 08 12:48 am Post subject: |
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Jerk Pit Master wrote: | 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. |
Mine told me the same thing, as well as my web designer..................I'm working on it! _________________ BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Jerk Pit Master BBQ Super Pro

Joined: 09 Mar 2008 Posts: 1069 Location: Orlando, FL
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Posted: Thu Dec 04 08 5:26 am Post subject: |
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LOL |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Fri Dec 05 08 7:33 am Post subject: |
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Personally, From a Canadian point of view, your giving the food away at those prices Mike. _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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