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Louie
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Joined: 25 Oct 2010
Posts: 456
Location: Canada
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 Posted: Thu Mar 01 12 12:48 pm Post subject: Season Opener |
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After a month off we're getting prepped for a season opener this weekend, despite it being -31C this am and a record year for snow..  
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Texman
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Joined: 18 Oct 2005
Posts: 769
Location: Del Rio, TX
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| Posted: Thu Mar 01 12 1:46 pm Post subject: |
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Our season opener is this weekend also, however our weather is suppose to be in the 70’s and sunny.
Since starting our rib vending several years ago we have built historic data as to volumes and when to have stage cooked product ready so that we sell out - depending on the event 300 to 500 lbs for the lunch run.
This weekend’s venue is at an 1800’s Calvary fort http://www.fortclark.com/ - a gated retirement area 40 miles each way from cities with 20k to 50k populations.
Although we have a historic following our concern is that high fuel prices could limit attendance or disposal income.
For those who have vended over the past few months – what is your experience rate, or is the above a factor?
Last edited by Texman on Thu Mar 01 12 2:46 pm; edited 1 time in total |
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bootlegbbq
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Joined: 03 Feb 2010
Posts: 398
Location: Floyd, VA
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| Posted: Thu Mar 01 12 1:56 pm Post subject: |
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Wow Louie, I have no excuses for complaining about the weather...Good luck.
Texman, sorry, can't help. I been out since January but I'd like to hear others input as I'll be up and running shortly (trying to be optimistic here).
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Texman
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Joined: 18 Oct 2005
Posts: 769
Location: Del Rio, TX
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| Posted: Mon Mar 05 12 2:17 pm Post subject: |
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Per the above post we had our first season opener March 3rd.
It exceeded expectations, even considering the balmy weather, at 66 degrees and gusts of wind.
The attendance of visitors was above last year and they came to spend money with happy voices and smiles. We sold out at 1:45 pm and could of sold another 100 lbs easily.
The hungry crowds shifted to a Cajun sausage vendor and a funnel cake vendor. Since we were next to the beer/wine booth and after we broke down we sat and watched the lines for a little over an hour - both of them sold out at around 3:30 pm.
Amazing day for everyone.
Look forward to reports from other vendors when available. |
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Louie
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Joined: 25 Oct 2010
Posts: 456
Location: Canada
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| Posted: Mon Mar 05 12 5:49 pm Post subject: |
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Great job Texman, we also had a great opening day, not as balmy as your area mind you but it did warm up to -5C which is fantastic for here.
The Lang chugged away for most of the day and we were sold out of our Saturday evening dinners by 6pm.
We did Ribs, Pulled Pork, Pit Baked Beans, Chili, Donairs and the usual fixin's.
It was good to get back out there, we had a blast.
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bootlegbbq
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Joined: 03 Feb 2010
Posts: 398
Location: Floyd, VA
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| Posted: Mon Mar 05 12 7:55 pm Post subject: |
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Good news Texman and Louie. I hope you didn't leave too much on the table but it's always great to be the one to sell out while others have not. One thing I struggle with (and maybe we all do) about hitting the goal of selling out is that if I do so too soon, of course I've left money on the table, but also, the promoter may decide there is a need for more vendors at next years event. I'm sure you both keep good records of your events, and it's never a good thing to go home with too many leftovers but the hard part is keeping that balance. Again, good job to you both. Hmmm...maybe I should start a new thread?
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Texman
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Joined: 18 Oct 2005
Posts: 769
Location: Del Rio, TX
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| Posted: Mon Mar 05 12 9:22 pm Post subject: |
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| bootlegbbq wrote: |
One thing I struggle with (and maybe we all do) about hitting the goal of selling out is that if I do so too soon, of course I've left money on the table, but also, the promoter may decide there is a need for more vendors at next years event. I'm sure you both keep good records of your events, and it's never a good thing to go home with too many leftovers but the hard part is keeping that balance. |
Yes we keep historic sales data per venue so we know how to stage cook ribs without having to hold them.
As to selling out too soon - we prefer only the lunch run and we prefer to sell out as soon as possible and still make money.
Since we have a following we now get pre-orders before we arrive. We use this as a benchmark, plus history to decide how much to take (the economy is not a gauged factor). We would rather sell out with a nice profit then to hang around peddling remaining product that may not be up to our standards, or having to take product home. |
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bootlegbbq
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Joined: 03 Feb 2010
Posts: 398
Location: Floyd, VA
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| Posted: Mon Mar 05 12 10:16 pm Post subject: |
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How do you get your pre-orders? Do you use social media?
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daddywoofdawg
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Joined: 21 Jul 2008
Posts: 3883
Location: Starkweather,ND
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| Posted: Tue Mar 06 12 4:47 am Post subject: |
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I'm still up to my butt in snow,so I'm glad i don't have anything till may.plus i have been doing alot of remodeling of the truck and trailer and I'm not done yet so the time is good.
As long as I have sold what I needed to make a profit,I'm glad when I'm sold out.Since I'm here I can walk around and see what the event is like.I have been to so many events that I have no idea what there like becuase I'm working till it's over,I just see the people wandering around.
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Bestiverhad
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Joined: 22 Oct 2009
Posts: 565
Location: The Heartland of America
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| Posted: Tue Mar 06 12 2:56 pm Post subject: Re: Season Opener |
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| Louie wrote: | After a month off we're getting prepped for a season opener this weekend, despite it being -31C this am and a record year for snow..
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Seems really early to me, but I'm starting to get a powerful itch, so I'm headed out to get my trailer from winter storage. It's supposed to reach 70F today. 
Very unusual for this time of year. I had been waiting because I kept thinking the bad stuff was still coming and it still may, but I'm leaving money lay out there and can't stand it anymore.
You've had record snow, but here in Iowa, we've had the mildest winter I can remember. If this weather is the result of this alledged global warming, bring it on. 
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daddywoofdawg
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Joined: 21 Jul 2008
Posts: 3883
Location: Starkweather,ND
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| Posted: Tue Mar 06 12 7:21 pm Post subject: Re: Season Opener |
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| Bestiverhad wrote: | | Louie wrote: | After a month off we're getting prepped for a season opener this weekend, despite it being -31C this am and a record year for snow..
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If this weather is the result of this alledged global warming, bring it on. |
+1!
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Texman
BBQ Pro
Joined: 18 Oct 2005
Posts: 769
Location: Del Rio, TX
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| Posted: Wed Mar 07 12 2:09 pm Post subject: |
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| bootlegbbq wrote: | | How do you get your pre-orders? Do you use social media? |
We've been vending at these locations for several years, so the locals notify us by email or phone, with pickup time, sliced or unsliced etc. These pre-orders are averaging between 14% to 31% of our business depending on the event.
Also the nonprofit sponsors always run ads. in the local papers listing vendors that will be attending with web site links, at not cost to us. We also have developed a email list over the years, wherein we send out notices a month before the event and at least four days prior - this helps get the word out and return orders.
We only attend nonprofit (Chambers, Rotary etc) events because they are honest and sincere. We've only attended one "promoter" event....once was enough. |
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