What would you do?

[chickenman972]

My wife and I have been praying about starting a catering business, but we just aren't sure which way to go.

I got a call from a lady today who works a for a shelterted workshop(they help mildly mentally handicapped individuals learn to be on their own) that we cooked for last fall. They are running a small snack bar located on a boat ramp here on the river. It is owned by the city and goes up for bid every three years. They wanted it mainly to help out with some of the clients, but it isn't working out for them like they planned, and wanted to know if wqe would be interested in taking over. they have two years left and basically all we would have to pay is utilities and the remainder of the contract(which was $500 for three years).
Our biggest concern is the economy,but it seems that every time we go through town, all the restaraunts are jammin'. And we don't really have any good Q joints around the area.

It just seemed like a good way to start without a lot of debt.

Any feed back would be appreciated. GOD Bless Jeff
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Q'n for the glory of God!

[Texman]

[chickenman972]

HEY TEXMAN! As far as the city is concerned ,I don't think they have any requirements on hours. And for the previous operator, there are some bad fewelings because he lost the building. It is to my understanding that he was informed that someone was bidding against him, and he still bid one dollar. He felt the city should have still given it to him because he had been there so long. I don't really know the whole story, but I know he was sure bad-mouthing the wife and I when we cooked for them last fall.

I think weekly customers wouldn't be a problem. Just across the river are alot of potential customers, the gentleman who is handling the licensing has an office there and will get the word out.

I think that once people try it and word gets out business will be pretty good.ot alottas friends over that way also, and allota church friends who said they would patronize us.

It will most likely be seasonal, but in the off season we plan on catering to take up the slack.

We already have a few catereing jobs booked for the summer.
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Q'n for the glory of God!

[Texman]

We’re firm believers in taking calculated risks to achieve business growth, development and startup. Calculated being the key word.

You mentioned concern about the economy, but at the same time pointed out that other food places, and the town is jamming – a good gage of attitude. Texas, as a whole is the same way. Nationally there are pockets of stress, but not everywhere, and your area may be a positive area.

We’ve known of several places, similar to what you’re referring to, that are open two to four days weekly. In fact the top rated BBQ place in Texas, as rated by Texas Monthly is only open on Saturdays. If you feel, and your research indicates, that the reward is greater than the risk – go for it.

[Harry Nutczak]

How much cooler space do you have? and who is responsible for the utilities?

Would the location ass a haelth inspection for water, sewer and interior?

Cooking food at this location as compared to selling pre-packaged or re-heats is a huge difference in legal requirements.

Alot of places are also cracking down on smoke emissions too. I have heard that some cities in the Pacific NW do not allow wood-fired anything due to the particualte matter, I would check into the environmental issues before going any farther or dropping any money into this.
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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!

[Ridge View BBQ]

If your location is where I think it is,you should be fine. Is the place classified as a industrial kitchen? If so it would be great to cater from and WV is pretty cool with using an outdoor smoker for a restaurant. I know of 3 around here that use regular offset trailer smokers for their raunts. I'll drop by and see ya when I do the Parkersburg Homecoming,maybe you saw us there last year......Jim

Feel free to PM me if you have any questions I can help you with
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Lang 108
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[chickenman972]

[chickenman972]

[Pit Boss]

Not actually specifying the topic above...but NEVER assume what the Health Department thinks about your possible new operation simply because the previous business at that location did things a certain way.

The last restaurant I dealt with had been in business for about 18 years when we purchased it. The current owners had been in place for eight years. We were buying the business and didn't change a thing in the process. When the HI came to walk-thru and give us our temporary permit we were given a sheet of paper FULL of things we needed to do in order to get a permanent permit when the temp ran out. The list contained things that the previous owners were getting by with.

When new owners go into a building (even if it's a seamless transition like we had with no actually closing of the business) the HD can come up with many things they want the new owners to do. And guess what...you have to do them.

Never assume where the HD is concerned.
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Somewhere in Kenya...a village is missing their idiot.

[chickenman972]

I guess it may differ from HI to HI and what kind of mood they are in.
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Q'n for the glory of God!

[Ridge View BBQ]

[chickenman972]

We are in Wood county. I have spoken with th HD and the ones I have dealt with so far have been pretty easy to deal with. I explained in detail how the operation was going to work and they said there would be no problem with the way I was going to operate. They were also familiar with the building and saw no problems there either. We are hoping to set down with the lady in charge of the place early next week and get all the specifics.
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Q'n for the glory of God!