New to bbq catering, any helpful advice for starting out?

I too am just getting started in the Catering business. My Father-In-Law has been in the business for 42 years so I have a good source of info already.

I can tell you this...the start up costs to do things "right" are quite high. Cookers to Cambro...the stuff is expensive.

Best of luck to everyone. I really look forward to learning many things here.

My family owned a Barbecue cafe for several years. Old fashioned direct heat brick pits. I still prefer direct, but I'm old school. I love cooking for family get togethers and church functions. I have cooked for friends so their "pro cooks" won't ruin the butts or shoulders. It is hard, expensive, nerve wracking work. When ever a friend or relative suggests me going back into the business, I usually tell them, 'sure, great idea. If you like my food that well how about investing in it with me. Amazing how fast it closes their mouths. lol Do talk to some others in the business and make sure you are ready for the commitment. It ain't a bed of roses but can be lots of fun.

My family also had barbecue for many years. We used to serve foods to many schools and play groups. We love cooking and we also cook food on weekends with family by having small get together with friends. We like our business and always ready to give our best. Cooking food is always fun and to have food. I always want people to make food with me and share their own ideas and recipes , so I can prepare more delicious.
catering ocala is best

As a business owner who started 3 years ago (not Q' related) I can tell you there is a lot more to it than you realize. I am in the small engine repair biz and my day starts at 6 am, in the shop at 7. Open the doors at 8. Close the doors at 6 pm. Then paperwork and admin stuff till 9pm at the earliest. 7 days a week. If you are going to be successful, for the first 5 years you better be wiling to dedicate 24/7 to your business, and have a backup income.

Sure, all my friends talk about how great my Q' is, how I should start a food business. I do cook a few parties a year for friends who cover the cost. I have a Carolina style mustard sauce for pulled pork that is like nothing anyone on the west coast has seen. Everyone tells me I should bottle and sell it. Last night the wife and I sat down and looked at the costs. The hard cost. By the time we buy the ingredients, bottles, labels, shipping or gas to go get the stuff, utility cost for cooking it up, insurance and permits to do it legit, time for bookkeeping, we would have to sell it for $5 for a 16 oz bottle to make 50 cents on each sale. That doesnt include marketing and advertizing, delivering or shipping to the stores, the gas wear and tear on the vehicle delivering it, our time for the whole process and who knows what else. No one here is going to pay $5 for a bottle of mustard sauce when they can buy the same size bottle of plain mustard for $1.19.

Not trying to discourage you, but with a business, legit or not, there are hard costs most people never even think about. And with foodservice you better be legit!!!