professional wannabe

Well, like all things, you have to have a business plan, so I'm sure you'll get some ideas.

How big do you want to get into this? My suggestion to folks, is not to open up a restaurant, but go the catering route. Build up a clientele and certainly build up your experience.

Do you have any other experience, other than the 50?

Have you built a bunch of recipes that are your standards?

I think, when it comes out, Woodburners tour through the SW BBQ joints will show the variety of establishments, but those are all restaurants.

What's your goal and what are you wanting to get out of it? Income?

I just finished a business plan, but it was for a restaurant. I want to transfer this plan into a catering profile, but that's the problem. I don't know about the required equipment startup; what do I really need. I mean, do I need to get a Klose trailer or something like it to get started? That's were I'm completely blank.I know that Harold has a concession, so he's able to plug into an exsisting building to power his CS150, but I don't know if this can be done in a travelling system. I guess it can if I"ve got a massive generator. Is this how it's done? I think that a part of the success of this catering will be the actual and visual cooking process on site. THis is relatively new in my area, so it would have a element of theatre. In the meantime I will continue to pick everyone's brains and continue to work on my recipes and cost them out, but I want to get the equipment details ironed out so I can be ready to go when my food is up to par. Have I answered your questions...
1. yes, I've got a good handle on what I want to serve and cost and continuing to improve the taste
2. how big...catering for small crowds for starters
3. goal? Believe it or not, personal satisfaction. I want to succeed in starting up my little catering business and introducing this to my community as a successful and tasty new culinary venture before someone else catches on. I want to have fun with it. For me to feel successful, I need to enjoy what I'm doing and of course, profit will be part of it, how much will it take for me, I don't know.I know that sounds hoeky, but I quit a good paying job because I wasn't happy in it. I think this will and I'm prepared to go for it to find out. Thanks for your response Smokin'O. Luba

Are there any regional BBQ team competition events in your area? If so, you might be able to join a team as a mentor. The New England Barbecue Society offers such a program...might be worth a look: http://www.nebs.org/bbq/default.htm

Spending a weekend with a team might offer a valuable inside peek at tips and tricks of the trade.

Teddy Bear BBQ
Konrad is on the other side of the continent from you,but maybe a similar bbq environment.

He is doing something like you are seeking and preparing to go into a large Cookshack.

He is very sharing and I'd email him.

Jim Minion,on our forum is in the same area and doing the same thing.
He is also looking at a large Cookshack.

Jim has been pretty busy,so I'd go up to the open forum and email him.

drbbq is on the road heavy right now and is in New England this weekend,doing demos at a barbecue store.

He does what you are talking about,also.

You can reach him at http://www.drbbq.com/

He also offers some great classes that might be of interest to you.

Konrad Hoskins Catering

Tell these folks that the Cookshack forum referred you and they'll help all they can.

Hope these help a little.

Thanks Tom and TopChef!
I've gone ahead and emailed Konrad and I have contacted someone in Niagara Falls who does a little catering but on a pit style smoker, not what I was hoping for but atleast I'll see the process. Anyway, I'm meeting him in July for a function. I'm getting closer to understanding this process and this forum is really, really helpful. I will also try Jim Minion. Thanks again. Luba

Luba: Sounds like I've done just what you're talking about, but I started about a year ago.

Left my fancy office job for Q... started to cater small groups from my home.

Of course, this is illegal (at least here). To be a legal caterer, must have food handler permit (take the couse, pass the test) and must -- here's the "rub" -- operate out of an approved commercial kitchen. And -- I may not build one in a residential neighborhood (read: my house).

So I am now taking the course, and am now looking for a kitchen -- or a small restaurant.

I have done about 20-30 events, from 20-140 people. Have 60 people tomorrow.

Doing it with a combo of a Smokette and 3 weber kettles. That's it. while many caterers bring their rig to do an onsite job, I have been doing the cooking at home, and bringing everything hot and cold, ready to be served. Ribs, pulled pork in tray, briskets (uncut), and chicken in the tray. All stay HOT when wrapped in foil and put in a cooler. I keep the polders on em to prove how hot they are. Cold goes in the other cooler. Get to the party, set up chafers etc., and serve. Like I said, I can do 100 easy this way. And people seem to be happy to just get the Q served nice and simple. I cut the briskets on site, and also separate the ribs there, so there is some show.

Anyway, ready to go legal, but it is tough to find the locations.

If you want to discuss further, email or call directly at 914-333-0299.