Summertime sales

pennell17 · Joined: 11 Mar 2014 Posts: 5 Location: Rising Sun, Md

As far as street vending goes. Does the summer season affect your sales ? I opened at the beginning of April this year with better then anticipated sales. After the 1st week of June our weekend sales have slowly dropped to about 50%. We still have our regular customers that love the food and some catering jobs. So hopefully the product is not the problem. Could it be the heat or the fact that people are busier in the summer and have somewhere else to go ? We're set up at an intersection in a rural area where you would have to drive to us. Any and all input is appreciated.
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Mr Tony's BBQ · Posted: Mon Aug 15 16 8:13 pm Post subject:

We also see a slowdown with the heat! Vacations bring a few less regulars, but more out of towners...but overall a few less in general.
I wouldnt worry too much! Once the parents are accustomed to the kids being back to school, they will return!
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Ken in Maine · Newbie Joined: 18 Jan 2014 Posts: 40

We've seen the same thing here in Maine this year. We started the 3rd week of March doing roadside and had our best day ever with consistent sale until the weather got warmer... Sales dropped in half and has stayed that way for the past few months. We're hoping after Labor Day it will improve.

We are also planning on doing Saturdays over the winter months with a slightly different menu. Of course here in Maine it can get 20 below but it's all part of life.

Ken in Maine · Newbie Joined: 18 Jan 2014 Posts: 40

Just an update on this thread. As the weather has gotten cooler here in Maine we have noticed a 75% increase in sales. The perfect day seems to be right in the mid 50's. The biggest draw back is wind and rain. We operate outside with just a 10X10 foot canopy so the elements can mean losing a day due to bad weather but it seems to even out.

Right now we are busy smoking pork, brisket and chicken to stock up for the real cold weather. When the temperature gets down around 32 degrees it takes a lot of wood to keep the cooker at 275/300 degrees so we are pre-cooking and freezing. Been averaging 24 butts, 40 pounds of chicken thighs and 6 brisket a week through the smoker to stock up the freezer. Will continue for a couple more weeks. Plan on having sales of 24 butts per month through the winter.

kurtsara · Posted: Sat Nov 26 16 8:16 am Post subject:

Ken in Maine · Newbie Joined: 18 Jan 2014 Posts: 40

Why would that be illegal. Just about every restaurant deals with frozen items. It takes 10 hours to smoke a pork butt... how would you do that to serve "fresh"?

kurtsara · Posted: Sun Nov 27 16 9:40 pm Post subject:

kurtsara · Posted: Sun Nov 27 16 9:48 pm Post subject:

I was at some off road mud run last year a couple hours away and there was a guy with a vending trailer with a southern pride on it, I went and bought a sandwich and while paying I asked the guy why I couldn't smell the smoker, was the wind blowing the other way, he says "I smoked all this last weekend and reheated it today"

We don't do that, we smoke fresh for the event.
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Ken in Maine · Newbie Joined: 18 Jan 2014 Posts: 40

I guess each to his own... we've been doing it this way for three years and do a grand a weekend so we must be doing something right.

We also operate out of our own state licensed commercial kitchen and are inspected on a regular basis.

kurtsara · Posted: Wed Nov 30 16 8:04 am Post subject:

Ken in Maine · Newbie Joined: 18 Jan 2014 Posts: 40

Like I said... "to each his own"...

cjschuckwagon · Posted: Sun Apr 23 17 6:18 am Post subject:

I learned how to freeze whole cooked shoulders from this website.
Its easy and you really cant tell the difference when you do it right.
I used to do it when my little stick burner couldnt keep up with the event.
You simply wrap the butt right from the smoker in plastic wrap a bunch of times....really waste the wrap.
then ice bath and freeze.
Before the event thaw ,Wrap in heavy foil then retherm completely wrapped,on smoker takes a couple hours...when up to 140 they pull like they are fresh.....just sayin....cj
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