JackBBQ
Got Wood.
I love to BBQ brisket, pork butt, pork ribs, chicken, and turkey. BBQing is my main hobby. I've provided meat for company picnics, a couple wedding rehearsal dinners, and informally for family and friends. I do meat only - no sides or desserts.
I have a good job during the week, but I'd love to start a small business BBQing for people on the weekends. Meat only, unsliced, still wrapped in foil. I'd supply au jus where applicable. This would be half for fun, and half for making a little money on the side. I don't expect a booming business. But I'm serious about giving it a try. The business model would go like this:
---People would tell me what they want, and I'd buy the meat to make sure it's high quality - prime grade brisket and quality ribs from Costco, and pork butts and chickens from Publix.
---I'd cook the meat and my customers would pick it up at my house (wrapped and unsliced, with jar(s) of au jus where applicable).
And that's it. I haven't explored pricing yet. I'm still trying to determine if this is even feasible. I'm not interested in true catering, where I'd deliver and serve food at a remote location. That involves complexity beyond my interest.
I could advertise in my local community paper, and set up a simple web site for people to visit.
My questions are:
1. Is it feasible to provide carry-out, meat-only services?
2. Could I do this without obtaining a business license and being subject to inspections? I live in Tennessee.
3. What kind of pricing guidelines would be appropriate for such a business model?
Thank you.
I have a good job during the week, but I'd love to start a small business BBQing for people on the weekends. Meat only, unsliced, still wrapped in foil. I'd supply au jus where applicable. This would be half for fun, and half for making a little money on the side. I don't expect a booming business. But I'm serious about giving it a try. The business model would go like this:
---People would tell me what they want, and I'd buy the meat to make sure it's high quality - prime grade brisket and quality ribs from Costco, and pork butts and chickens from Publix.
---I'd cook the meat and my customers would pick it up at my house (wrapped and unsliced, with jar(s) of au jus where applicable).
And that's it. I haven't explored pricing yet. I'm still trying to determine if this is even feasible. I'm not interested in true catering, where I'd deliver and serve food at a remote location. That involves complexity beyond my interest.
I could advertise in my local community paper, and set up a simple web site for people to visit.
My questions are:
1. Is it feasible to provide carry-out, meat-only services?
2. Could I do this without obtaining a business license and being subject to inspections? I live in Tennessee.
3. What kind of pricing guidelines would be appropriate for such a business model?
Thank you.
