Were did you Start Vending

ocbbqman · Posted: Apr 16 2012 Post subject: Were did you Start Vending

I have been doing research on different business options in order to earn money and make a return on investment. so far I have only invested about $2000 in equipment, that includes smoker, cambro, chafing dishes, and other misc items needed to get up and running.

My question is really, I want to get into the Fair vending circuit even if it is just a few events a year. My question is all the county fairs (even the ones that just run for the weekend) are looking for vending history at fairs. I know they want experienced vendors so they make money too but what type of fairs are they looking for in order for them to even review your application.

I am in the process of getting a quote for a vending trailer and plan on being able to cook inside as well as set up outside as needed.

And yes, I have lost my mind and my wife thinks its great. I have her full support on doing this.

Any information would be extremely helpful, as I am also working towards catering in order to build some cash revenue.
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Jarhead · Posted: Apr 16 2012 Post subject:

First of all, check with your Health Dept. for requirements.
Business License
Resale License
Insurance
Reasonable source of supply for meat, paper and other misc.
Other income to support the family and pay the bills.
6 months min. of working capital.
Add another 30% for stuff you didn't think of.
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Mr Tony's BBQ · Posted: Apr 16 2012 Post subject:

I got all that Jarhead specs out except the working capitol Embarassed

it was all or nothing for me - not much choice due to construction / remodeling industry suffering from "change"........ A couple credit cards with no balance and a dream - now a couple credit cards with balances, and a rollin 'raunt!! Shocked

My first few gigs were with all my smokers, turkey fryers and webber grills strapped to my snowmobile trailer!

one of my early smokers:

Setting up lines like this:
[ oops. pic too big....]
http://s802.photobucket.com/albums/yy308/mrtonysbbq/?action=view&current=DSCF5348.jpg
Feeding people til they were ready to burst - quality food at reasonable prices - but NOT giving the farm away [ #1 biz mistake worldwide]
After just a few gigs, I got so much work I felt I could afford this:

My first time vending off her, I had to shovel the snow off a spot at a local gas station to set up my pop-up tent!

Then I built this for bad weather..

Locals and afar said I put out such great food, I moved the Lang into my current rolling kitchen!

Its been a 2 year roller coaster ride I wouldnt change for anything!!
Doing our County Fair this year - they invited me as many who run it love my food!!
Cool

Just did an auction where I was invited to vend to as many as 50,000 people over the course of a month this fall!!!!
Was just informed last night that a local millionare wants to talk to me about starting a raunt!!!!!!!!! He owns several other, but no BBQ type...!!!!!!!
Even if half these things follow thru - I will continue to make and try to sell Q til I just cant Cool

YOUR RESULTS MAY VARY!!!! .............BUTT - I wish you well!

Sorry to hi-jack like that, but after lookin at this myself, wow - what a ride!!
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ocbbqman · Posted: Apr 17 2012 Post subject:

@jarhead, I will be working this part time, with some help from a couple of caterers in the area. None of them do BBQ but want to sublet work to me, and one is willing to let me use one of his empty commercial kitchens. Guy has 5 kitchens but uses only one, and he is catering almost everyday of the week.

And yes I have been looking at all the regulatory issues, and decided that the county I live in has more regulations for starting up then the one next door to me, so I have decided that would be less expensive to start up.

@MR Tony, I hope to have the luck you have had with starting up your business. I want to keep mine simple. Unfortunately the trailer you have does not pass Health Inspection where I live. I have talked to several builders about that style and they all say yes we can build it, but not one has passed Health Inspection yet. I really had my heart set on one of those too.

Like I said most of the money I have spent so far is stuff I wanted before I got the encouragement from friends to go business on this, (I told them if I go catering no more free food, they cried but that is okay). I am not looking to make the big money right away, but enough to roll over to improving my equipment and ability to handle more and larger clients.

thanks for the great info keep it coming.
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Mr Tony's BBQ · Posted: Apr 17 2012 Post subject:

Thanks back at ya!! FYI - when I picked mine up, they gave me a tour of 2 units they had on site waiting to be delivered to Cali!! Someone must be passing??!!!
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kurtsara · Posted: Apr 17 2012 Post subject: Re: Were did you Start Vending

ocbbqman · Posted: Apr 17 2012 Post subject:

I am using a traegar grills to cook with, (Yes a pellet pooper) and the Health Inspector said they are fine as he is familiar with them and the FEC models.

@ MRTonybbq can I get some contact information regarding the trailers, as I would like to go with the porch style. thank you in advance.
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Mr Tony's BBQ · Posted: Apr 17 2012 Post subject:

This may help http://www.thesmokering.com/forum/viewtopic.php?t=52747&sid=c1f88ffced68c0628d820fe529cfff02
My computer isnt letting me on their site...maybe they havent renewed their cert???- but dealing with them was a pleasure - Cody handled my deal, I am quite pleased with him, the company and the product!
I originally found them on ebay, they're still there - http://www.ebay.com/itm/8-5-x-24-SMOKER-BBQ-EVENT-FOOD-CATERING-ENCLOSED-CONCESSION-TRAILER-/150772854837?pt=LH_DefaultDomain_0&hash=item231ac33035
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daddywoofdawg · Posted: Apr 18 2012 Post subject:

You asked about the fairs wanting a background,I did street fairs,festivals and small fairs to have a background for the county fairs.And don't even think about state fairs unless you have a 100K rig,you can still apply to the county fairs most they can say is no and send your fee back.You do know there are fees to enter?and it's by the foot,Usually in 10' sections.so don't go over a 10' section including tongue.I.E 10' trailer or a 20' trailer (approx 16' +tongue =20') a 19' trailer will put you in the 3 spaces = 30' even though you'll only need 23'.The more spaces the harder to get in.Try a few gig's with an EZ-up,your smoker,etc.you can always use that stuff for catering later.
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ocbbqman · Posted: Apr 18 2012 Post subject:

@daddywoofdawg, Yeah the fees out here for the big fairs are way out of my price range, 5k and up plus 22% and I am not even close to being ready for one of those. thanks for the info on the trailer length and tongue issue. 3 spaces would be a lot to get, and I see where it would make it harder to be accepted. I am hoping to do our cities concert in the park this summer if all goes as planned. Will be great exposure to the community and get our name out there.

Keep it coming all this information is great.
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bootlegbbq · Posted: Apr 18 2012 Post subject:

Great post Tony and congrats. (I was a little confused when you referred to your business as a rant but showed pics of a mobile kitchen) I hope your point is taken well. It's important to "build" your business from the ground up. It allows you to meet smaller challenges in lower quantities, whereas jumping in with both feet and little experience tends to force you into making hard decisions on big challenges. Pay your dues. Start with small events, roadside vending, maybe some catering. Create a solid foundation to build your business from. JM2C.
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Slow Heat · Newbie Joined: 11 Mar 2009 Posts: 88 Location: Virginia

Join and contact your local chamber, many times they will have small or new events that established food vendors do not want to be a part of because they are first year events or small and you could get in and build from there.