2 of 4 confirmed

mutha chicken bbq · Posted: Jun 02 2008 Post subject: 2 of 4 confirmed

Ok so the other day I mentioned that I got 4 jobs of the one.

2 of the 4 Caterings confirmed today,

1 for a bank under construction for the construction workers 150 people----Meat only --1625.00
(100 brisket,100 pork, 75 burgers, 75 dogs total of 350 servings)--

1 for a party, ( Pork, Chicken, burgers and dogs) ----680.00

Again Meat only, I am seeing a trend up here, Alot of people seem to be wanting to keep the budget tight. Wanting to save money and do sides themselves.

Anyone else seeing this trend? I know most of the caterers in this area want to do the whole thing. But i want the buisness and will work with them to a certain extent. When I am faced with this I tell them I am not responsible for any paper goods. Just my chafers and the meat and rolls.

As long as it is benificial to me, I think that, In the case of the bank, When times get better they may remember me??? Or not either way I'm making a buck.
_________________
The only thing consistant in BBQ is, it is always the Judges fault!

KCBS CBJ
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www.realdealbbq.com

http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

When someone tries that on me (meat only) I simply tell them that the HD and my insurance will not allow outside food simply because there is no control over HOW it was made/handled/transported. I wind up booking more of them than not by doing this.

Call around, I am betting that other established caterers in your area don't allow it either.

The real problem rises IF someone was to get sick your name would be up front and foremost UNTIL (and it can take some time) the HD figures out that it was not YOUR food that made them sick but Aunt Jane's potato salad....Is that extra businss worth that??? Not in my book!!

Edit: I'm happy for you that you are getting catering jobs. We all do what we feel we need to do to keep those ever elusive catering $$$ rolling in. Wink

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Often imitated but never duplicated

lantern · Posted: Jun 02 2008 Post subject:

If someone was to try that, couldn't they do the same thing with anybody including drop off catering?

Also, when you do a job do you tell the people that they can't eat any food other than your own? What if they get sick on something they eat after you leave? How is that proven one way or another?

These are just general questions. Not questioning your reasons what-so-ever. I was just wondering if I were to cater after starting my bbq joint what kind of defense I would have against crooked people. It's a scary thought having to prove yourself when we're talking about bacteria. In the electrical, plumbing and heating business it's much easier to prove what's yours and when something was done.

mutha chicken bbq · Posted: Jun 02 2008 Post subject:

YA know Marv, Those things never entered my mind!

Great points, Might have to consider those things for future events.

Thanks
_________________
The only thing consistant in BBQ is, it is always the Judges fault!

KCBS CBJ
www.galvinell.com
www.realdealbbq.com

http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

BBQMAN · Posted: Jun 02 2008 Post subject:

That is a great way for you to make a few bucks.

I'm ass/u/me ing that you have liability insurance for your business, and that you are Inc. in some shape or form as this turns into a more popular "hobby" for you? If the answer is "No", it's time! Wink

The sides liability issue notwithstanding, $1625 to feed 150 is a good for you, and not necessarily a savings for them. That equals $10.83 a person JUST FOR THE MEATS!

I'm also ass/u/me ing that $1625 is $1625 plus tax to the state? Here that would add another $113.75 onto the bill..............................

I offer a chicken and rib dinner WITH SIDES for $10.95. Granted the hot-dogs and burgers, along with the beef would add a little to that price, but it would still be competitive after you added it all up.

Myself, I would be happy to make over a grand and do meats only for 150.

So with that being said, you did well Dan! Cool

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

mutha chicken bbq · Posted: Jun 02 2008 Post subject:

Yes on the Liability, No on the INC, Probly should switch.
And with the Pricing on the bank I gave them

Brisket--8.00 per
Pork---5.oo per
Burgers---3.00 per
Dogs---2.00 per

They chose the amount of servings for each choice.

we don't have tax here in De, Home of the Tax free shopping.

To include, Rolls, Sauces, Chaffers, and a 2 hour window for serving.

As this hobby grows, I think I will have to dedicate more time to drum up buisness. I enjoy the cooking, But I only work off of word of mouth at the moment. I don't actively seek work for it yet because of the day job.
I can tell you this though, In my area, there are only 3 caterers that offer this type of meal. The others are oven baked. Not that that is bad, Just not as flavorful. I have 1 a week lined up already for the next 4 weeks. 2 are pigs, And they are drop offs. Friends Kids Grad stuff, Almost freebies. Making 200.00 plus cost of Pig and charcole.

Thanks for the inputs and Idea's Will have to amend somethings and work on some others.
_________________
The only thing consistant in BBQ is, it is always the Judges fault!

KCBS CBJ
www.galvinell.com
www.realdealbbq.com

http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related

lantern · Posted: Jun 02 2008 Post subject:

Thanks Marv!

So, if there was only one or two then their case would be extremely hard to win?

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Dan, IF you were to provide sides with the meats for this meal, what would your price be??

For me this would be considered a "3 meat combo" (burgers & dogs as 1) with 3 sides would be $19.95 per person for a total of $2992.50 BEFORE tax and grautity..
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Often imitated but never duplicated

Harry Nutczak · Posted: Jun 02 2008 Post subject:

It would almost be impossible to prove anything either way the way we handle service, since we do not store food for later use or have stockpiles of it in coolers.

Time & temp logs would be our only real defense against accusations like this, Check temps when you get the food, log your cooler temps at predetermined times, then log cook temps and times. log your serving temp and the time it stayed out for serving. and specify coolers and utensils to be used for meats only, produce only, and so on.

all these logs for your 'Flow of Food" should be covered in your HACCP plan. What? you don't have one??
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

mutha chicken bbq · Posted: Jun 03 2008 Post subject:

Marv,

I would be in the 23.95 per range. But with 2 sides and free desserts.
_________________
The only thing consistant in BBQ is, it is always the Judges fault!

KCBS CBJ
www.galvinell.com
www.realdealbbq.com

http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

mutha chicken bbq · Posted: Jun 03 2008 Post subject:

Well I hope I am not missing too much.

For the meat only gig, There is no service, I will be onsite by myself. With no help or servers. That is why I can do it for that price. If I was to cater the entire event. Then I would need at least 3 servers,Drinks paper goods, deserts, ETC.

Am I missing something? Should I have gone higher?

There is only 2 tents I am bringing just for my food and cooker, And cook.

They will have to get tents for there food, They have a catering company that they use in there cafeteria so they are handling all sides and drinks.
_________________
The only thing consistant in BBQ is, it is always the Judges fault!

KCBS CBJ
www.galvinell.com
www.realdealbbq.com

http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

okkkkkkkkkkk NOW I got it....sorry Dan Crying or Very sad

I don't think we were fully aware that when you said "meat only" it meant that you were ONLY cooking the meat and NOT serving it too.

Are you missing something?? should you charge more??? I think you are right in line and if both you and your client are happy....all the better Wink

and in the end, that's all that really counts.
_________________
Often imitated but never duplicated

Kevin Garceau · Newbie Joined: 17 Mar 2008 Posts: 59

Not knowing much... and starting to think about doing this a little bit.

I think this method is awesome. I can only imagine it being so much less hassle. I think its a great way to make a little money and spread your name around. I would guess cooking the meat for most of you folks is the easy part, as well as the most "polished" part. So your getting your name out and about, doing it on the easy and doing it good.

I think its a great deal.....personally.

A few weeks ago I did brisket for a spring party with a bunch of co-workers and their families. Fairly small maybe 50 people. We had brisket and fish. Everyone was CRAZY over the brisket, many had never had it. Remember we are in Wisconsin here. They asked if I would do catering or what not. I told them I was seriously considering if, and would start with "meat only" I explained that being new to the process I didnt want to get spread to thin. They all understood and took my name/number

OddThomas · Posted: Jun 03 2008 Post subject:

OddThomas · Posted: Jun 03 2008 Post subject: