Sometimes you almost gotta laugh at potential clients...

[soonerjimmie]

Tell her to have the wedding @ Christmas time, find the nearest soup kitchen, invite everyone and make a $500 donation
_________________
Thanks,

Jimmie
JJ's (almost famous) BBQ

www.jjskitchen.com

[marvsbbq]

Well I started this thread because I WANTED to hear what others would/might do in a similar situation.

I catered a REAL paying job today... All turned out fine except the darn wind was a force to be reckoned with. Had a REAL hard time getting and keeping the temps up. Due to this, my ribs and chicken were a bit 'smokier' than I like but damnnnnn the guests kept coming back for more..

I thank ALL of you for your inputs. For you 'seasoned' caterers you 'did good' helping me explain what we go through and how we come up with our pricing.

For all of you 'starting out' caterers or 'going to be...someday caterers' You too will learn what works and what doesen't in any given situation for your business.

Heck....when I started, I was charging HALF what I charge now and would cook for min of 10 guests (and done a lot of them). Now I have a GOOD reputation for my business I CAN raise my prices AND my min (now 50) and know I DESERVE it... ....I have 'paid my dues' to the catering GODS..
_________________
Often imitated but never duplicated

[Big Mike]

I am just starting to do catering, I have only done a few jobs so far, one for my boss's daughters college graduation, one for a homebrewing club and one for my wifes uncle.

Pricing is the only thing I am having problems with. There are only a couple of people that cook bbq around here and I am a bit cheaper than they are. But I know my bbq blows them out of the water. I feel that I should charge more but I feel that if I charge more I would be gouging people.

Here is the pricing for one of the other guys
Besides his per person charge, he charges a 15% sevice and cleanup charge

1 Meat (Roast Pig, Roasted Chicken, or Roast Beef)
2 side dishes
Iced Tea and Lemonade $13

BBQ Ribs
2 side dishes
Iced Tea and Lemonade $16

Steaks (8oz. Ribeye)
2 side dishes
Iced Tea and Lemonade $16

Hamburgers and Hotdogs
2 side items
Iced Tea and Lemonade $11


These are the prices I am charging.

1 meat (chicken, pp, or brisket)
2 sides
2 sauces
bread = $10 per person

2 meats (chicken, pp, or brisket)
2 sides
2 sauces
bread = $11 per person (if you want ribs as a meat choice, add $5 per person)

Ribs
2 sides
2 sauces
bread = $16 per person

Drinks are .75 per person
Additional sides are 1.00 per person
Dessert is 1.50 per person

I also supply the plates, silverware, napkins

By the pound, I sell

PP = $8.99lb
Brisket = 9.50lb
Ribs = $18 per slab

I also cook everything on site and I do the serving. So I can be on site up to 24 hours if I am doing butts or briskets. I figure if I am gonna change my pricing, I need to do it now before I really get this started because I agree that once people get a cheap price from you they will expect it.

Could yall give me an idea of what you think about my pricing please. I know a guy up in cleveland that starts at $23 per person but I just can't see doing that.

Thanks
_________________
Mike

Eagle River BBQ
CBJ
Stumps Platinum 5 Trailer
Smokin Tex ST1400
Chargriller Charcoal Grill
Members Mark 8-burner Gasser

[marvsbbq]

Ok.....You need to change your additude about 'gouging people'. You are in business providing a service and you DESEVERE to be PAID for doing so. Otherwise it is just a hobby.
When I started, I was lower too for the same reason as you. People 'in the know' kept asking me HOW I could do what I do for what I charged. I soon realized I too DESERVE more!!

For one thing, people EXPECT to pay more for a caterer than a resturant and then you COOK ON SITE to boot!!! (as we all do).

Your competion, do they strictly cater as you are, or are they a resturant doing catering on the side???? If a Resturant, they will have higher fixed costs than you would have so therefore would need to charge more. That being said, if you match (or at least closer) their price...just more $$ in your pockets.

The BEST advice I can give is be 'right in' the same price range as your competition. If you are TOO much cheaper than your comp, people will THINK you are not good enogh..."MUST not be good if that cheap" mindset.

When I started I was offering FOUR sides, chicken and ribs for $9.95 and THAT was 13 YEARS ago!! Time have changed and price of goods have gone up period. Now I offer three sides (set sides with other offerings for additonal price) chicken and ribs for $13.95. NEXT year, this same menu WILL be $14.95 if not $15.95.

Do you have a website now to show your customers your menu or do you just tell them when they call?? How do they know how to call you??? Are you in the ph book or what??

If you want, go to my website and get my TOLL FREE ph # and give me a call. I can help you more over the phone than I can here. Call anytime (during the day of course... )
_________________
Often imitated but never duplicated

[allsmokenofire]

I thought about this thread quite a bit before I chimed in, which means I probably shouldn't...but you guys know me well enough to know I'm not very good at biting my tongue.

I look at catering as a service business. Yes, you provide a product, but you also have to do a good job of selling yourself. It's no different than the service industry I am in. What I don't understand is why you would risk your reputation and everything you've built by taking the opportunity to "bum-kick" a potential client that you've decided not to work with, on an open, public forum that anyone can access?? You've associated your name, and your company to a post that serves no purpose but to belittle someone on a tight budget who does not understand anything about what you do and the costs associated with it. Had you titled the thread something different, I could see where this might try to serve an educational purpose. However, you chose to title the thread in a condescending fashion toward a potential client.

Some of you professional caterers cited concerns over "your reputation" by attempting to take on a job like this and the precedent it would set, but nobody seems concerned about making fun of, or belittling potential clients on a public forum that more of your potential clients could access at anytime. Let's say the big money client does a little internet surfing before he/she calls you to book the mega event with huge profit margins, and finds this forum. They do a little digging and find this thread. They read the remarks, and instead of calling to book, they go find someone with a little more professional courtesy. Even better, they call you, not to book, but to explain that they were ready to book with you until they saw your post and decided they want to work with someone else. Now you've got reputation problems you probably never dreamed of.

I know the chances are slight that it could happen, but it COULD happen. Why take the risk?? Is it really worth risking what you've worked so hard to build, to disparage someone that you've already decided you won't work with? I don't see the point, and I don't know why you'd take the risk? I know I wouldn't w/ my business.

Ok.....flame away, maybe you can burn this soapbox out from under me.
_________________
Mike
Team Enoserv

[Big Mike]

Marv

You are right, I do need to get over the gouging guilt.

As far as my competition, two are strictly catering and the others are restaurants (smokey bones, city bbq).

I appreciate the offer of the phone call. I leave this Saturday to go to Denver for 3 weeks so I will give ya a call after I get there.
_________________
Mike

Eagle River BBQ
CBJ
Stumps Platinum 5 Trailer
Smokin Tex ST1400
Chargriller Charcoal Grill
Members Mark 8-burner Gasser

[BBQMAN]

Good point Mike!

I also believe that Marv actually tried with this client, and was polite to them at the time (and was just blowing off steam here).

The frustration is that so many people these days expect something for nothing. It is of course our job to at least try to educate them in their catering decision making whenever possible!

Big Mike: I list some prices at my own web site. Area of the country and competition will also drive menu/pricing. Unlike Marv, my "budget" menu starts at 75, not 50. Taking that into account (I charge more for smaller parties) our pricing is similar!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[marvsbbq]

[marvsbbq]

[BBQMAN]

You just never know who may be "lurking" out there Marv!

They don't call it the World Wide Web for nothing!

If you Google BBQMAN or bbqman, or St.Petersburg bbq, Barbeque, or BBQ (you get the picture) you will (eventually) stumble along into some of my posts linked to this site! I'm sure the same holds true for you since your business name has been used in conjuction with this forum. I've had my web site a while, and the longer it is out there, the more it propagates out into the world.

Just some food for thought!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[marvsbbq]

yea, if you will notice, I removed all my business & location info for that reason. I want to be able to 'chat freely' and be able to express/discuss my TRUE thoughts and concerns here and NOT have it come back and 'bite me in the butt'...
_________________
Often imitated but never duplicated

[BBQMAN]

I deal with "low ball" clients on a routine basis. All of us have had this experience from time to time.

I also like to remind my clients that this is how I make my living, and pay my own bills. Negotiating the price of a meal is actually negotiating whether or not I make a fair profit.

When was the last time you went out to dinner, took a look at the menu, and remarked "Well, ummm, I really want the steak and lobster dinner. I don't want to pay $25.00 for it, I'm thinking $18.99 is more fair"!?

This was actually a very good thread on what to do with them, and some creative ways to still make the sale!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[BBQMAN]

[StarsandStripes]

That's exactly how I found this joint. Googled for BBQ Catering, selected one of the links, and TheSmokeRing was on one of those sites. Go figure.

[Texman]

BBQMan: “When was the last time you went out to dinner, took a look at the menu, and remarked "Well, ummm, I really want the steak and lobster dinner. I don't want to pay $25.00 for it, I'm thinking $18.99 is more fair"!?

LOL we’re going to remember and use that!

[marvsbbq]

Yea, I am who I am and say what I say...With NO ill intent toward anyone in pretictular....and I decided that I have NOTHING to be ashamed of so all is back to normal..
_________________
Often imitated but never duplicated

[BBQMAN]

Awesome Marv, we wuv you just the way you are my man!

Hey, just for fun go to Google. Type in Marvs BBQ. (no .com, no nothing) You are already famous, and didn't know it! Now don't go getting a big head on us, so am I!

I did the same thing with my sisters name, and came up with a conference she did a presentation at back in 2001! Now she would generally not be considered a "public figure", but their she was including what the conference was about, and what she presented at it. Dr.Alisa is also famous (in my book anyway!)
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[Harry Nutczak]

with Marv starting this thread, and everyone else's input, I think this has been the most informative thread I have read in this forum, ever.
And it didn't turn into a pissing match too badly

Everyone has had great input, and I am sure almost everyone has also learned something.

Hopefully this thread (on a publicly viewable forum ) does not come back to bite anyone in the arse. I know I am free & clear because I do not mention my business name on the web, ever. way too many spammers, hackers, and phone solicitors are waiting to attack at any chance they get.

But at the same time, if the original potential customer that prompted Marv to start this topic had stumbled across this thread, hopefully they have gotten a reasonable education about catering cost's and why those rates are charged without him/her being embarrassed or upset about it.
_________________
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!

[adolpho]

[pARTYCOOKER]

I have been catering going on my third year. I have been very fortunate and have worked with great people so far. I have recently been burned real hard for the first time ever and I am wondering now if this person had it all planned.
1st call: We want a pig picking and chicken for 100 and blah blah blah let's book it and the date
Me: Great blah blah blah

(Weeks later)2nd call: Well I talked to everyone and now we just want one meat (BBQ) so how much will that be?
Me: $7.00 including the sides

(Weeks later)3rd call: We are going to bring fried chicken from KFC to go along with your BBQ and we only have 55 now.
ME: Oh Ok well 55 huh? Well OK we'll see you then.

I have already agreed to this person months back when she booked me. I am steaming that I have to sacrifice a saturday and cook for 50 folks for one meat. Bye the way folks I'm an on-site caterer I don't offer drop off service.
Lesson learned: Dont give them weeks/months to figure out their menu after giving them a price originally. Once the menu and price is determined send the contract immediatley and if anything changes the contract will be revised accordingly. Giving the caterer the control once again on what they are willing to provide/do and at what cost.

This person nailed me to $7.00 a head on a great college football saturday in the fall. But I guess these things make us better in the end.
learning Experience for me.