First Event - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-12-2014, 03:53 PM   #1
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
First Event

So I will be vending at my first real event as 402bbq on Feb 1st. It is an annual fundraiser for the sunshine kids, a charity organization for children with cancer. They call it the Beer, Bourbon, and BBQ festival, and I was invited to serve my food there. They are expecting 300-400 people, and vendors are expected to give free samples, and sell meals as well. Apparently there will be 8 other bbq vendors, and I'm just not sure how much food to bring. I know what I want to bring, probably pulled pork, brisket, slaw, and tater salad. If it was you guys, how would you serve the samples? I would like to bring my new pit to show it off and keep the meat warm, but it will arrive about a week before the event. I won't have much time to practice on it. Any advice you folks could give would be much appreciated!
__________________

boozer is offline   Reply With Quote
Old 01-12-2014, 07:00 PM   #2
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Wish I could be of help Boozer but it does sound exciting and I'm betting there will be several weighing in. Maybe our old buddy Tri Tip will weigh in he has done loads of catering and vending.
__________________

__________________
Buzz Price
WSM 18.5 WSM 22.5 Performers, Black & Green Q 300 Gasser
KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 01-12-2014, 07:42 PM   #3
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
I've done some bootleg catering, but nothing like this. I can keep food warm in my offset char griller at 150 all day, but l have absolutely 0 experience with the Lang 60. Maybe I shouldn't have signed up for this, but it's hard to turn down work, and good advertising.
boozer is offline   Reply With Quote
Old 01-12-2014, 11:46 PM   #4
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
8 BBQ vendors with 300-400 poential customers sounds like it might be cutting the pie a bit thin. Do they have other food vendors other than bbq? Can you peddle what you want to have to sell what they tell you to? The way I heard it explained one time pretend ten percent of those folks are hungry for bbq..so say that that give forty warm bodies to work on..and split that 6 or 8 ways..I aint good at math but I dont like those odds. Now if the other nice folks are doing brisket and you slip in there with turkey legs..might work. Some of this depends on whether a persons goal is to cook bbq or make money. I would not take much. The best fund raisers I ever participated in was grilled brats and frito chili pies. Make those in the bag and they sell like hotcakes for five bucks a pop...but then it aint bbq. Hey put smoked chili on there. There ya go. Keeps us posted.
bigwheel is offline   Reply With Quote
Old 01-13-2014, 12:26 AM   #5
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
No other vendors. Only bbq. A couple of the other vendors are local bbq joints that have mediocre food. One is really good, and one is a comp team that has beaten us in the past, and another competition team that has never beat us. The other 3 I've never heard of. I do make a mean bbq bison chili. Maybe instead of the tater salad and slaw, I will bring Chili and mac & cheese. And slaw to top the sammitches. Presumably everyone is going to eat there, 1/8 of customers will get food from me. Of 400 that's 50.
boozer is offline   Reply With Quote
Old 01-13-2014, 12:29 AM   #6
Saint O'Que
 
Bob In Fla.'s Avatar


 
Join Date: Oct 2008
Location: O-Town, Florida
Posts: 1,115
I can't add much to what bigwheel said. Sounds pretty close to what i'd been taught, too. 400 people isn't much for 8 vendors. Plan to sell out early and not have leftovers unless you already have plans for the leftovers.

As far as samples, get some of those small portion cups...look like shot glasses. Yes, the 1 oz. size and put a little pork or brisket in them. I know a guy that gets the 2 oz. size and sells the samples for $1.00 and over 95% get right back in line and end up paying $1 more for the sandwich than they would have for about 3/4 of a bite less.
__________________
The Battle Wagon used on the BBQ Pitmasters Show "Chicken Wang, Chicken Wang, Chicken Wang" NOW lives in O-Town, Floriddy
Stump's Smoker "Baby" (Pretty in Pink)
Stump's Smoker "Tailgater"
Stump's Smoker "Monster" (01/08/2013)
Weber Smokey Joe (Homer Simpson Edition Mini BGE
Bob In Fla. is offline   Reply With Quote
Old 01-13-2014, 12:29 AM   #7
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
It's better to have too much than not enough, hey?
boozer is offline   Reply With Quote
Old 01-13-2014, 12:51 AM   #8
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
I guess there might be some folks who will get full from 8 samples. With all the beer and whiskey, hopefully they'll get real hungry!
boozer is offline   Reply With Quote
Old 01-13-2014, 12:56 AM   #9
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
What about sauce for the samples?
boozer is offline   Reply With Quote
Old 01-13-2014, 12:08 PM   #10
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Not that it be pertinent but we went to a cookoff in a hick town one time where they added ten bucks to the entry fee and gave us a health permit. We sold a tub of stuff or at least all we had. One fellow did not have enough left for turn in and he had prob an extra 15 racks of ribs. But we had half the town out there so maybe more potential customers. It may be the best deal since light bread. Folks smell smoke and get hungry. Ribs are good sellers. We were peddling spares for two bucks a bone wrapped in a slice of bread..and thats quite a few years back. I would not put much emphasis on the sides. For samples we just cut some up in cubes and put in a styrofoam tray with a lid and let them spear a chunk with a tooth pick. Would not work of ribs but does good for chicken..brisket etc. Best of fortunes on the event.
__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:32 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.