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Old 11-13-2015, 03:44 PM
Sparty Sparty is offline
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Default Catering Advice Request

Hi All- Iím looking for some advice/knowledge/constructive criticism from any caterers or vendors out there.

A bit of back-story: Iím an Army vet currently working in corporate finance for Big Business in Houston, Texas. Wife is set to finish grad school and get a paycheck-paying job next spring, and we will be moving with our 2-year-old daughter back home (The Enchanted Mitten) in May. Iím thinking of using the opportunity to turn my weekend hobby into a for-profit business.

The idea is to start an on-site BBQ stand at local festivals and private events. Plan is to start small with a trailer-mounted smoker, clean-up station and a few prep/serving tables. Menu would be standardized and all food prepared on site as I probably wouldnít have access to a commercial kitchen for at least the first year.

I have sufficient capital to get started. All (used) equipment, licenses and supplies would be purchased with cashÖ I have a severe debt allergy and am not planning to take any on. Iím prepared to not take a salary while the business gets off the ground.

Iíve looked at the requirements from the county health departments where I would be operating and it seems pretty straight-forward. Iím familiar with how to set up a business as its own legal entity, insurance and tax requirements, etc.

Iím confident with two things: quality of the food (gets raves even from die-hard Texans down here) and my ability to run the business endÖmanage cash flow, P&L, marketing, etc. Definitely not afraid of sleepless nights and hard work. I have a great attitude and have never failed at anything, but if I pull the trigger on this, I want to go in with eyes wide open. So, what are the big show-stoppers that Iím not seeing? All advice, wisdom and encouragement (or discouragement) is appreciated.

Thanks everyone and have a great weekend!

Grant
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Old 11-16-2015, 07:44 AM
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spydermike72 spydermike72 is offline
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On the Vending side it would be weather. Good weather = Lots of people, bad weather = very few people...

Catering is alot of work, alot more than you think it may be. But it is known amount of expense and revenue...

Good Luck and please keep us updated.
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Old 11-30-2015, 10:51 AM
PB&Js PB&Js is offline
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I too am looking into this vending thing a little more seriously.

I do cater small events. 100 people or less. It is hard work for sure, but to me it's well worth it. Also, word of mouth helps a lot.

I would start on the catering side to get your feet wet, assuming you haven't done that yet, then work to vending.
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