Dealing with a bar

I would think you should start out paying him 25% of the NET after your food expenses and renegotiate if work out.

Saw someone ask this very thing on another forum and the 25% was discussed (and some thought it was high).

I would start low and adjust, but it has to be Net because you have to absorb a lot of food costs, etc. Unless he's buying.

One of the guys on another forum cooks for a bar in his neighborhood. He started bringing his own equipment (Egg) but the bar owner now has an Egg there for him to use. I'm sure he would be happy to talk to you about his experience. I'll drop him a message and see if he will stop by here.

Thanks, guys!!

i think 25% is also to high. we cook for a bar on occasion the bar owner is just looking to have food so his patrons will stay longer and drink more beer.you have to take in consideration its all your prep time and i assume you will be the one serving.i understand if you want to give the owner a cut,but you also have to consider what your worst case scenario would be? if you did not sell out of product.that 25% would go a long way on covering your initial cost.i just think it can be a win win for both of you.

Sorry, FF... I talked to the guy on the other forum and then got sidetracked. His arrangement is a little different. The bar he cooks for already has established food service so he just gets paid by the hour to cook on the Egg a couple of times a week.

I still got some info from it to think about. My lawyer's office is near the bar. He said it's a jumping place and would like some good bbq in his area. He is going to ask one of his lawyer friends about it. If he remembers. Opps! There will be another $300.00 consultation!!! LOL
Thanks

I have been advertising for a Pizza House/Marina that wants me to smoke ribs and pulled pork...I would be using his kitchen and buying the product and they would be serving. I want to make him some money and myself also. What would be the right price???
By the way FF I'm in radio (30 years)How about you?

This sounds just like what I want to do.
I work out of his kitchen and give him a percentage.
From what I have heard, 10% of the net is a starting point. I wouldn't do a percentage of the gross.
I am an Auto Body Journeyman, and a Fence Contractor. Started fence in 1969, in New York.
Did custom painting during the winters to supplement my $75.00 per week unemployment.

Gorilla Fence Company

When you said you advertised for the bar I thought you were in the advertising business. 10% is a starting point. I'm excited to get this going....I'm having a logo made and will have it on "tents" so I can "brand" my name into the customers minds...

Set your smoker on smoke and have a fan blow the scent of the burning wood directly into the joint.
Everyone will get the munchies!!!

LOL....I love to sit down wind from my FE100.

Have you ever smoked Jerky in it? I've been thinking about doing it but I haven't been able to get the temp to stay at 150.

I have smoked cheese on my pit during the winter.
Winter around here is about 50*.
I use a Stoker controller on my pit.
It held between 90* and 105*
I am going to try some jerky soon.
I have a commercial slicer that would do the trick.

Is that something you put on a fec100? By the way I have a slicer too. Its the Hobart "Edge". I love it. One of these days I will put it to work.

I have several replies to my ad. I have one place that is being built right now, and will be open in the spring. The owner had to put in a kitchen to get his liquor license. I spoke with him today and the place will have music, an outdoor area for parties, and a second floor for more parties.
He has asked me how I would like to work it. Me run the entire kitchen, teach him bbq cooking, or any other way I think it would work. I have a lot of thinking to do about this one. I am building an ultimate bbq trailer with all the goodies. I will try to have it ready for the bbq contest in March in Vegas. Suppose to be over 100 teams competing. I still have to run my construction business.