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StarsandStripes
BBQ Fan
Joined: 06 Mar 2007
Posts: 385
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 Posted: Tue Apr 01 08 7:37 am Post subject: |
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| BBQMAN wrote: | | StarsandStripes wrote: | | Tents, tables, etc., will be set up by the client. Hmm, I'll be responsible for my serving area. I need to see if he can hook me up with an extra tent or I'll have to rent one. |
I'm thinking that will be tents (and tables as well)!
How about refrigeration, cooking equipment, labor, and other incidentals? |
We had an out-of-town baseball tournament this weekend and have been sitting in an airport all friggin' day. I'll work on the equipment rentals Thursday.
I've had a couple of PMs reference the help. As soon as I get the date confirmed I will begin signing on a work force. |
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Texman
BBQ Pro
Joined: 19 Oct 2005
Posts: 831
Location: Del Rio, TX
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| Posted: Wed Apr 02 08 5:11 am Post subject: |
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| StarsandStripes wrote: | Today's prices from my local butcher:
- Brisket - 1500 lbs - $2.09/lbs for trimmed flats ($3135.00). $1.37/lbs for full packers ($2055.00).
- 9" Smoked Links - $2.09/lbs - 3 per pound - $2788.00 |
Just curious if you had checked prices with food service companies, such as LaBatt, Sysco etc., and if so how they compared? |
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FATFRANK
Newbie
Joined: 27 Nov 2007
Posts: 96
Location: Wichita Falls, TX
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| Posted: Wed Apr 02 08 5:27 am Post subject: |
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| No way I would slice on site. Pre-slice everything and have ready to serve in sheet pans. |
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kingconsulting
BBQ Pro
Joined: 06 Feb 2005
Posts: 574
Location: California
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| Posted: Wed Apr 02 08 5:55 am Post subject: |
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How you going to transport 1500lbs of brisket?
I may not be the sharpest crayon in the box but I think this all has to be done onsite. 
| FATFRANK wrote: | | No way I would slice on site. Pre-slice everything and have ready to serve in sheet pans. |
_________________
Robert King
DP 70
WSM
New Braunfels El Dorado |
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Wed Apr 02 08 6:32 am Post subject: |
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| kingconsulting wrote: | How you going to transport 1500lbs of brisket?
I may not be the sharpest crayon in the box but I think this all has to be done onsite.
| FATFRANK wrote: | | No way I would slice on site. Pre-slice everything and have ready to serve in sheet pans. |
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I THINK what he was talking about is not SLICING at the table...but to slice BEFORE serving time and place in pans for serving.???
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Often imitated but never duplicated |
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FATFRANK
Newbie
Joined: 27 Nov 2007
Posts: 96
Location: Wichita Falls, TX
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| Posted: Wed Apr 02 08 10:07 pm Post subject: |
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Yep, find some way to hold the sheet pans and keep them warm. Large cambros etc.
Have the beans, meat, sides etc in sheet pans ready to be shuffled to the serving line as needed. I think trying to rotate hot briskets to a cutting board to be cut would waste a lot of time. Spend the time cutting before serving time.
http://cool.cambro.com/product_line.aspx?rrn=1&plrn=30 |
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kingconsulting
BBQ Pro
Joined: 06 Feb 2005
Posts: 574
Location: California
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| Posted: Wed Apr 02 08 10:13 pm Post subject: |
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Oh o.k. that makes sense. That's what we do for larger events but on a smaller scale of course. We slice then stick in the cambro and pull out when refilling.
Of course he might need 2 or 3 cambros for this gig 
| FATFRANK wrote: | Yep, find some way to hold the sheet pans and keep them warm. Large cambros etc.
Have the beans, meat, sides etc in sheet pans ready to be shuffled to the serving line as needed. I think trying to rotate hot briskets to a cutting board to be cut would waste a lot of time. Spend the time cutting before serving time.
http://cool.cambro.com/product_line.aspx?rrn=1&plrn=30 |
_________________
Robert King
DP 70
WSM
New Braunfels El Dorado |
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StarsandStripes
BBQ Fan
Joined: 06 Mar 2007
Posts: 385
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| Posted: Thu Apr 03 08 9:30 pm Post subject: |
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| kingconsulting wrote: | Oh o.k. that makes sense. That's what we do for larger events but on a smaller scale of course. We slice then stick in the cambro and pull out when refilling.
Of course he might need 2 or 3 cambros for this gig
| FATFRANK wrote: | Yep, find some way to hold the sheet pans and keep them warm. Large cambros etc.
Have the beans, meat, sides etc in sheet pans ready to be shuffled to the serving line as needed. I think trying to rotate hot briskets to a cutting board to be cut would waste a lot of time. Spend the time cutting before serving time.
http://cool.cambro.com/product_line.aspx?rrn=1&plrn=30 |
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I think I'm going to need some mofos that know WTF they're doing. I meet with the potential client and his staff today at 11:30. I'll let you know. |
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StarsandStripes
BBQ Fan
Joined: 06 Mar 2007
Posts: 385
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| Posted: Fri Apr 04 08 3:03 am Post subject: |
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Ding, Ding, Ding! All systems are go. Verbal agreement was made today. I'll have the signed contract by 1 May.
Holy sheep shnykies. WTF am I going to do now? Move to Mexico? |
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kingconsulting
BBQ Pro
Joined: 06 Feb 2005
Posts: 574
Location: California
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| Posted: Fri Apr 04 08 3:49 am Post subject: |
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Awesome! Congrats!
Hope you get something substantial up front. Now for the fun part.
| StarsandStripes wrote: | Ding, Ding, Ding! All systems are go. Verbal agreement was made today. I'll have the signed contract by 1 May.
Holy sheep shnykies. WTF am I going to do now? Move to Mexico? |
_________________
Robert King
DP 70
WSM
New Braunfels El Dorado |
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Fri Apr 04 08 7:22 am Post subject: |
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Good question....did you ask for "operating money"??
DAMNNNN that's a NICE gig Randy....congratulations are in order for certain!!!!
_________________
Often imitated but never duplicated |
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G's BBQ
BBQ Super Pro
Joined: 13 Sep 2006
Posts: 1641
Location: NV
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| Posted: Fri Apr 04 08 8:56 am Post subject: |
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Congrats man....I only can dream of a gig like that....Thats if I could actually get to sleep after signing that one 
I'm sure you will kick ass !!!!!!!!
_________________
California State Grand Champion-Shake,Rattle & Smoke-July 2007
American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008 |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Fri Apr 04 08 10:19 am Post subject: |
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| congrats!!!! now the real wringing of the hands starts. |
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OddThomas
BBQ Super Pro
Joined: 07 Mar 2007
Posts: 2010
Location: North Carolina
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| Posted: Fri Apr 04 08 11:09 am Post subject: |
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| That is the shizzle dude. I'm totally impressed and wish you the best of luck. |
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StarsandStripes
BBQ Fan
Joined: 06 Mar 2007
Posts: 385
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| Posted: Fri Apr 04 08 8:17 pm Post subject: |
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| marvsbbq wrote: | Good question....did you ask for "operating money"??
DAMNNNN that's a NICE gig Randy....congratulations are in order for certain!!!! |
We skirted the issue of operating cash but I didn't want to push it. I thought it was kind of like discussing salary in your first job interview. Come to find out we have some mutual friends so our relationship has moved past being coldly professional. I will bring it up but I will just wait until the time is right...but not too late.
This is really going to be fun. I've slept a total of 5 hours the last two nights worried sick over this. Wednesday night I was tossing and turning with anxiety. Last night I was tossing and turning with stress and excitement. I see a couple of Tylenol PMs in my near future. |
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kingconsulting
BBQ Pro
Joined: 06 Feb 2005
Posts: 574
Location: California
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| Posted: Fri Apr 04 08 8:39 pm Post subject: |
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You need to have a party when you are done.
I'm sure one of us would CATER it for you
We will be easy on the gratuity since you'll be rolling in the dough. 
_________________
Robert King
DP 70
WSM
New Braunfels El Dorado |
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StarsandStripes
BBQ Fan
Joined: 06 Mar 2007
Posts: 385
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| Posted: Fri Apr 04 08 9:01 pm Post subject: |
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| kingconsulting wrote: | You need to have a party when you are done.
I'm sure one of us would CATER it for you
We will be easy on the gratuity since you'll be rolling in the dough. |
If you cater my celebratory party, there'd better be lots of booze. I'm not a big drinker but I will be that night.
I think I'm going to have a big, kick a$$ smoker built and put the rest into a local marketing campaign. I'm going to make every attempt to use this to jettison me onto a different career path. |
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kingconsulting
BBQ Pro
Joined: 06 Feb 2005
Posts: 574
Location: California
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| Posted: Fri Apr 04 08 11:31 pm Post subject: |
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If that's what you want to do this gig will give you that opportunity for sure.
_________________
Robert King
DP 70
WSM
New Braunfels El Dorado |
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Texman
BBQ Pro
Joined: 19 Oct 2005
Posts: 831
Location: Del Rio, TX
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| Posted: Fri Apr 04 08 11:50 pm Post subject: |
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| StarsandStripes wrote: |
"Holy sh!t. What the f*ck am I saying?!"
What? I cannot believe I said "Sure!" like an ignoramus.
We skirted the issue of operating cash but I didn't want to push it. I will bring it up but I will just wait until the time is right...but not too late.
I've slept a total of 5 hours the last two nights worried sick over this. Wednesday night I was tossing and turning with anxiety. Last night I was tossing and turning with stress and excitement. I see a couple of Tylenol PMs in my near future.
WTF am I going to do now? Move to Mexico?
I think I'm going to need some mofos that know WTF they're doing.”
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Positive thought processes, based on the reality of facts, issues and abilities is a strong motivational tool. My first post (#176) was with this intent for encouragement and is my general nature to encourage.
I am going to try to be constructive critical with this post, with the hopes that you will benefit from it, and get grounded in reality, without taking offense.
In your first post you stated “Buy a rocking a$$ smoker” then later: “My bottom line is to walk away with a bulging pocket…(while giving the guests a rockin' BBQ lunch)” and then “I think I'm going to have a big, kick a$$ smoker built and put the rest into a local marketing campaign.” Based on these comments your spending the money before you have it in your pocket and may not be focusing your thought processes on making the deal work.
S&S: “…..we (you!) skirted the issue of operating cash…” What? Or to use your lingo “WTF”? It is standard practice to get a default deposit up front, be it catering or metal buildings – with a contract. This is another indication that you are out of your realm of business expertise and need to readjust your thought processes and/or find someone to work with that fills in for your weak areas related to this deal, otherwise it’s going to be a wreck. But at least there may be a glimmer of light when you state “…I’m going to need some mofos that know WTF they’re doing”, but then in your last post you state “….[your] worried sick over this.” Which apparently means…….???
It’s obvious that you have stepped beyond your current abilities and knowledge base, when you say “Holy sh*t”, “WTF”, ‘anxiety’ “WTF am I going to do now? Move to Mexico?” This is not a bad thing, in and of itself, but it can be dangerous if you do not understand that risk is the price of motion, but is terribly unforgiving of ignorance, carelessness or neglect.
This response is not meant to be hoarse, nor negative, but rather for you to ponder. |
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StarsandStripes
BBQ Fan
Joined: 06 Mar 2007
Posts: 385
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| Posted: Sat Apr 05 08 12:13 am Post subject: |
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It's all good, homey. You are right on all accounts. I have no idea what I'm doing but you needn't worry another minute. I have a basic plan that was created by a veteran here that will be executed. Or, at the very least, will be used a flexible starting point.
I have lost sleep. I'm extremely anxious. I think if, considering my current level of catering intellect, I was complacent you should be worried. Not when I'm stressed five months out. Sincerely, I appreciate the concern.
I'm having fun mentally spending my profits before I have them just as I do on the Saturday evenings I purchase a lottery ticket. I didn't get where I am professionally by being an idiot (I'm not suggesting that's what you were calling me) but I put the cart before the horse and will again before it's all over.
I have people already at my door to help. I'm hitting Sam's on my way home to buy them briskets which they'll cook for me tomorrow. I cannot be more candid when I say I have no idea how to cook for and serve 4,000 people. But I know some mofos that do - you'd better believe I've enlisted their assistance and am beginning to execute their wise advice.
This gig will be knocked dead on its ass. I will maximize profits while taking the best care of both the guests and staff. There is absolutely no doubt about it. Stay tuned (and, seriously, keep posting - I need all the help I can get) - you'll be impressed with the closing chapters. Then I will be the mofo that knows how to cook for 4,000.
Peace.
| Texman wrote: | | StarsandStripes wrote: |
"Holy sh!t. What the f*ck am I saying?!"
What? I cannot believe I said "Sure!" like an ignoramus.
We skirted the issue of operating cash but I didn't want to push it. I will bring it up but I will just wait until the time is right...but not too late.
I've slept a total of 5 hours the last two nights worried sick over this. Wednesday night I was tossing and turning with anxiety. Last night I was tossing and turning with stress and excitement. I see a couple of Tylenol PMs in my near future.
WTF am I going to do now? Move to Mexico?
I think I'm going to need some mofos that know WTF they're doing.”
|
Positive thought processes, based on the reality of facts, issues and abilities is a strong motivational tool. My first post (#176) was with this intent for encouragement and is my general nature to encourage.
I am going to try to be constructive critical with this post, with the hopes that you will benefit from it, and get grounded in reality, without taking offense.
In your first post you stated “Buy a rocking a$$ smoker” then later: “My bottom line is to walk away with a bulging pocket…(while giving the guests a rockin' BBQ lunch)” and then “I think I'm going to have a big, kick a$$ smoker built and put the rest into a local marketing campaign.” Based on these comments your spending the money before you have it in your pocket and may not be focusing your thought processes on making the deal work.
S&S: “…..we (you!) skirted the issue of operating cash…” What? Or to use your lingo “WTF”? It is standard practice to get a default deposit up front, be it catering or metal buildings – with a contract. This is another indication that you are out of your realm of business expertise and need to readjust your thought processes and/or find someone to work with that fills in for your weak areas related to this deal, otherwise it’s going to be a wreck. But at least there may be a glimmer of light when you state “…I’m going to need some mofos that know WTF they’re doing”, but then in your last post you state “….[your] worried sick over this.” Which apparently means…….???
It’s obvious that you have stepped beyond your current abilities and knowledge base, when you say “Holy sh*t”, “WTF”, ‘anxiety’ “WTF am I going to do now? Move to Mexico?” This is not a bad thing, in and of itself, but it can be dangerous if you do not understand that risk is the price of motion, but is terribly unforgiving of ignorance, carelessness or neglect.
This response is not meant to be hoarse, nor negative, but rather for you to ponder. |
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