Getting your Q to the masses

[Erik Snyder]

I'm really interested in starting a very small scale sharing of my barbeque. Any ideas on how to do so? I'd like to just start out really small, maybe a little party or two and see how it goes. I'm not really a marketing genius, OK, Well I usually don't talk to a whole lot of people, period. I'm just curious if anyone out here has done this. Thanks

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik Snyder:
I'm really interested in starting a very small scale sharing of my barbeque. Any ideas on how to do so? I'd like to just start out really small, maybe a little party or two and see how it goes. I'm not really a marketing genius, OK, Well I usually don't talk to a whole lot of people, period. I'm just curious if anyone out here has done this. Thanks </div></BLOCKQUOTE>

Before you do anything contact your County Health Department and tell them your plans. Regulations vary County to County, State to State. Some are extremely strict, some are extremely lax.

If you're able to do it how you want after contacting your Health Department, become an LLC (about $400 at www.legalzoom.com) and GET insurance, $1M minimum........if someone gets sick from your food, you WILL get sued, so protect yourself and your families assets.

 

[Craig Castille]

After you get legal;

Cook a lot and give some away.

I have more than a handful of folks that request things.

I've been asked to cook for parties, and have catered the meat portions for gatherings of 100+.

It starts with "cook a lot and share it". If it's good people will want it.

I don't solicit any.....they just call. But it's not my ambition, and IS A LOT OF WORK for larger cooks.

 

[Erik Snyder]

Geez, You have to go through all of that to share some barbeque. I'm not talking about catering large events, just sharing some love and seeing where it goes. I hear you about the liability, though. Sadly, We've become a litigous society.

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik Snyder:
Geez, You have to go through all of that to share some barbeque. I'm not talking about catering large events, just sharing some love and seeing where it goes. I hear you about the liability, though. Sadly, We've become a litigous society. </div></BLOCKQUOTE>

As soon as you 'sell' to the public, you need to cover your ***!

 

[Jon Merka]

i am going through a planning process myself and i know in wisconsin i have to have two different certifications to sell food publicly. i also need different restraunt style food service permits depending on how large the service area is and valid food safety inspection certificate from the state. mileage may vary depending on each state. insurance is a must as others have said. most food borne illness is seldom the fault of the restraunt but that doesnt stop the lawyers.

the restraunt cannot force customers to wash hands after using the bathroom facilities or before eating or control what the customer ate before walking in their door. insurance insurance insurance. follow all codes and regulations and research the **** out of it for your state or any states you may do business in.

also resaerch your tax liability. nothing like government and lawyers putting small business through the wringer