if you were starting over what would you do differently?

If you experience restaurant owners, vendors, and caterers had to do things all over again what would you do differently??

I'm just in the very beginning stages of exploring the idea of getting into some catering and vending jobs and looking for some advice from people who've already been doing this for a while.

My idea is to sell some central texas style BBQ and do all the meats by the pound and the sides a la carte.

I've been studying places like Franklins BBQ, LA Barbecue, Adamson BBQ in Toronto, and Lewis Barbecue in Charleston SC.

I want a simple menu....3-4 meats, and a few sides to choose from.

Well that's the vision....now to plan the execution. lol.

I plan on calling our township health department this week to find out about licenses and permits.

If you were just starting out what equipment would you say is a must have?

Would you go with some type of concession trailer?

Or maybe just start out with a decent size bbq pit on a trailer to tow to various events?

I know meal prep and holding will be super important. Suggestions on holding the meats for several hours to keep them as fresh tasting as possible?

Like I said I'm in the very beginning stages of planning to see if this is something I would even enjoy doing.

I think a really cool BBQ join like Franklins BBQ or Lewis BBQ would do really well in my area.

But first I just really want to focus on putting out some really good barbecue for smaller groups.

I know my post is kind of vague....just looking for ideas on obstacles I might run into and things I could plan for from the beginning.

Thanks everyone.

Thanks for all the advice.

Yeah I definitely want to start slow and small....lol.

I have a friend who owns a restaurant and who also does boxed lunches for local businesses, and does some catering and vending events.

I'm meeting with him this week to ask his advice. He's actually offered that I could work under him as an independent contractor and be covered under his license and insurance and we could possible do some jobs together.

He said he'd want 20% and he'd even get me setup with his restaurant manager who could help me figure out food costs and come up with a menu and pricing and help calculate profit margins.

It could be a good way to get my feet wet to see if its something I would even enjoy doing.

As far as cooking, and transporting food....what must haves would you recommend?

Whats the best way to hold BBQ so its good to serve for several hours? I see a lot of restaurants are using the Alto Shaas or CVAP warming ovens.

What about keeping cold side items chilled?

Thanks

HBMTN said:

This might be a viable option short term. I'd set the time period up front with him and have an exit date where I go out on my own. 20% of sales is nearly 50% of profit and possibly higher depending on your structure. To have the help he is offering along with the knowledge of food ordering, costing, etc it's a very interesting offer to consider short term 12-24 months. I know he is a friend but just be clear and have an attorney figure out the fine details and make sure that when you walk away you take the business and not him. Just trying to look at all sides of this good and bad, if you all had a falling out and you were operating under his business, insurance and ordering food through his venders, etc it could be said that it was his business not yours and he was sub contracting you to run it for him. It could leave you walking away with nothing. A lawyer can sort that out up front with a contract of some sort.

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Yeah thanks for the feedback.

I'm not totally sold on this idea yet. I'll know more once I call the health department tomorrow to see what the various licenses and permits are.

A better option might be to find a commissary kitchen I could rent out to do all my food prep.

The more I look into the more I'm not so sure its worth all the hassle and headaches. lol.

I have done some more research and found a commissary kitchen about 10 minutes from my house that I can rent space in for about $125/month.

That would allow me to get the permits, licenses and the food handling certificate in order to do vending and catering jobs.

Just based on what I'm hearing though the profit margins sound really slim.

Is 30% net profit what you all are shooting for on average?