Considering a BBQ catering business and have some questions.


 
JeffB

JeffB

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A buddy of mine in Texas is a successful BBQ competition cook and has since started his own catering business on the side when he's not working full-time at his other job. He is doing very well at it and has work nearly every weekend, oftentimes for church functions or weddings, etc. As a "side business" he's netting over $50,000 per year part-time. Not bad.

So, I was thinking of trying something similar in Maryland on a smaller scale and thought I'd come to the forum to see if others have tried this and what kind of success or failures they have experienced for their efforts.

I currently do not have specific recipes for side dishes or desserts, and I'm not an expert on brisket, so I am getting a bit ahead of myself in certain aspects I would admit. However, I am pleased with my efforts on ribs and pork shoulder, and I have cooked for many neighborhood functions in the past to many compliments, but never for pay.

I'm not asking for legal advice for liabilities, etc, as I am an attorney and well versed in those issues. But, I would love to hear a discussion about what minimum qualifications you think one needs before they can successfully take on this type of challenge.

Thanks for reading and smoke on!! :wsm:
 
***personal dislaimer***

I'm not an attorney, nor am I a BBQ competition competitor or caterer - I'm only responding because I'm pretty much in the position you're in - a decent backyard Q-er who's gotten a few accolades from family and friends.

That being said, the best advice you'll get will be from people who've made the transition from where we are to where they are today, such as the $50k/yr buddy of yours. But I can say that I believe a big part of your success will be to document what works and stick to it. A touch of this, a pinch of that, will do OK and at home - but for repeat business (which comes more through word-of-mouth than advertising), then present your customers with the same good results (or better) every time - and excellent customer service - and they'll keep coming back to you every time. Be prepared for criticism, and don't get defensive about it - even if it's unreasonable. Also, don't be afraid to incorporate customer feedback into your product to improve it. But don't change things so often and so much that you alienate your base.

I wouldn't be afraid to start with a few handouts or samples of the best stuff you've got. Let people know your aspirations and be honest. People (decent people, that is) generally enjoy being a part of helping a good guy get off the ground with a new venture. Best wishes to you!
 
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W Tyler said:
That being said, the best advice you'll get will be from people who've made the transition from where we are to where they are today, such as the $50k/yr buddy of yours. But I can say that I believe a big part of your success will be to document what works and stick to it. A touch of this, a pinch of that, will do OK and at home - but for repeat business (which comes more through word-of-mouth than advertising), then present your customers with the same good results (or better) every time - and excellent customer service - and they'll keep coming back to you every time. Be prepared for criticism, and don't get defensive about it - even if it's unreasonable. Also, don't be afraid to incorporate customer feedback into your product to improve it. But don't change things so often and so much that you alienate your base.

I wouldn't be afraid to start with a few handouts or samples of the best stuff you've got. Let people know your aspirations and be honest. People (decent people, that is) generally enjoy being a part of helping a good guy get off the ground with a new venture. Best wishes to you!
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Good comments. Thanks. Do you plan to cater at all or do you presently cater around your neighborhood?
 
I think the minimum qualifications are:

1. You can prepare food that tastes good.
2. The food(s) you prepare are safe to consume.

That being said: Thank goodness you're an attorney! Maryland (Especially Montgomery County), is one of the least business-friendly places on Earth. I can see you in my minds eye right now, pulling an ADA compliant, wheelchair accessible, porta-potty behind your BBQ rig going down Interstate 270! ;)

I don't mean to discourage you, but I wouldn't think an extra $50K a year to an attorney in Montgomery County, MD would be enough of an incentive to overcome all of the regulatory hassles you're sure to encounter. Good luck though. You know what they say: "If you do something you love you never work a day in your life."
 
One other thing to keep in mind. People who take a fun hobby to a job sometimes come to hate doing it after a while. That being said, if you've considered that possibility and aren't deterred, go for it! In addition to the above recommendations, cater a small party at your house from a highly recommended BBQ place in your area. Ask your guests(and you participate too) to list things they liked/disliked about the food & the customer service.

AS far as sides/dessert, maybe form a partenership with local places that specilize in that stuff until you perfect your bbq, and you feel comfortable trying your hand at it. I think if you try to take it all on at once, you might be overwhelmed.

When you so start your own apps/sides, bring them to the party you cater for and let them try for free and ask for honest feedback, then you'll know if you should stick to bbq. :)
 
Vince said:
I don't mean to discourage you, but I wouldn't think an extra $50K a year to an attorney in Montgomery County, MD would be enough of an incentive to overcome all of the regulatory hassles you're sure to encounter.
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Generally a true statement, but an attorney in Monkey County whose been furloughed from work by 30% because of a slowdown in workload, with 3 mouths to feed at home and $130k+ in student loans (plus a mortgage), has to meet ends somehow. This was just one thought. :(
 
Adittion to my previous comment-Since you're not direct competitor with your Tex buddy due to geographic differences, maybe ask him for best practices/things to avoid.
 
I would offer two things. Number one is, make sure you know exactly what is required to sell in the manner you wish to sell. In other words, if you ever plan to sell at events or roadside or anything like that, what does the appropriate governing body require? If you are putting a rig together, you may need to have the plans approved before you spend the money to build it. You would generally need 3 separate sinks plus a handwashing sink. They will have refrigeration requirements, you may need to have a commissary, etc. With some states, just doing catering at a private residence is much less restrictive but you will want to know exactly what you need before you put anything together.

I would also caution you that first it is hard to get a catering gig every weekend and if you do, you have to remember, you are cooking every weekend. And that means buying and prepping food, cooking, serving and cleaning up after. It ends up being a tremendous amount of work so you would need to consider your margin and decide if it is worth it.

My partner and I did exactly what you are talking about. I ended up deciding to step aside and let him do it because I have a teenage daughter that plays sports and we travel a lot for that and I just dont want to miss her stuff. I also found I lost all of the little bit of free time I had. It has also taken him nearly a year to get all squared away with the proper rig to conform to what is required. It is a tough gig to do part time but if you love it, go for it. My partner isnt making much money yet because he has to sink it back into the business but he is loving it. I would have been miserable if I stuck with it.
 
Jeff Bryson said:
Generally a true statement, but an attorney in Monkey County whose been furloughed from work by 30% because of a slowdown in workload, with 3 mouths to feed at home and $130k+ in student loans (plus a mortgage), has to meet ends somehow. This was just one thought. :(
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Yeouch! That's a tough position to be in. But you're right - a dude's gotta do what a dude's gotta do to feed his family. I applaud that you're considering a hobby as a business. As others have suggested, in addition to my earlier comments - get your feet wet slowly so you don't get burned out and discouraged.

I'm finishing my MBA in a couple of semesters and will have gotten it done debt free. Granted it has taken 5 years (which is ridiculous) but I had to keep working full-time and support the fam while I furthered my education. And I'm a bit older (almost 45) and cost of living is relatively low in the boondocks of Georgia where I live so it wasn't as tough financially.

"Monkey County" is an interesting nickname. Is that how the locals refer to it colloquially?
 
W Tyler said:
"Monkey County" is an interesting nickname. Is that how the locals refer to it colloquially?
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Naw, that's just me. :D

I call it that because all of the politicians and the politics in Maryland more generally, are monkeys. It's ridiculous, but don't get me started....
 
I say if this is your passion then go for it and do not let anyone discourage you. Ingest all the information you can find and spit out what doesnt work for you. You will be challanged with a lot of legalities but you already know that. There is a lot of great catering information at the Smoke Ring forum-check it out. I started my BBQ catering business a couple of years ago but due to a serious injury last year (a month in the hospital and several months of recovery) forced me to put it on hold. I am now ready again and so looking forward to it.
 
I would check whatever competition is out there in your neck of the woods, do a few tastes and check on-line for customer reviews.
You're Q might be different in a good way, but it might take time for the locals to appreciate it.
Good luck!

Tim
 
Thanks for all the comments and feedback. Lots of good comments to consider and absorb.

Now, for the most important question: Whose doing some RIBS this weekend besides ME?! :wsm:
 
Jeff Bryson said:
Thanks for all the comments and feedback. Lots of good comments to consider and absorb.

Now, for the most important question: Whose doing some RIBS this weekend besides ME?! :wsm:
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It's my Wife's B-day on St Paddys day, so CB&C is a must (she's part Scott)
Ribs do sound good tho:)

Tim
 
No ribs this weekend. But I do have two briskets, weighing in at 26 and a quarter pounds out on the Weber right now!:wsm:
 
A couple of other sources

http://www.thesmokering.com/forum/viewforum.php?f=25&sid=ada74a4ac76fd5462103fee4c34496ac

and http://www.cheftalk.com/f/27/professional-catering

Start slow. Offer to do smaller cooks (private parties for friends and relatives) to get an idea if you would like it.

For smaller events I had people buy the supplies and meat and I just provided the labor.

There will be critics regardless of how you feel your food is.

Consider festival vending or competing/vending at comps.

I've done the private catering bit along with festival vending and cooking professionally. There is not that much money in it. $50K a year on weekends sounds pretty tough to do. Roughly $1K a weekend, that's a lot of work.. physically and mentally. For some people just being on one's feet for 8 or more hours a day is a nonstarter.

If you can ... make a business plan and know your market. For example Texas likely has a much higher demand for meat/beef than California does.

btw, the side dishes are usually the best profit makers :> beans, rice, salads, veggies, potatoes etc.
 
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One idea I had was in the summer time (Wisconsin) we have farmers market on Main St. They close the street down, and many vendors come to sell their stuff. There are also many local food vendors. I think that'd be a good way to get a start.
 
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