What Do The Pros Think About a New Business?

[Tunafisher]

First, let me say that you guys and gals are awsum. Very helpful, and knowledgeable group of people on this board. Maybe you could answer a few questions that I have and get some of your opinions.

I'm planning on getting in the food business. No, I'm not opening a restaurant. Not yet anyway. I'm going to do Festivals and Events. I'm getting into this on my own, with NO business partner. I will be operating out of a 10x10 tent. This is my menu, this is NOT set in stone by any means. I would like to get some of your thoughts about the menu and the prices and the best way to lay the menu out. How much help do you think I'm going to need? How far in advance can I cook these items and store them in the refrige until time to reheat and sever? I do have a few more question but I'll start with these.
Thanks in advance.

Bayou Bites


Seafood Gumbo…$8.00



Jambalaya…$7.00
Red Beans’n Rice w/ smoked pork & andouille sausage…$8.00


Cajun Catfish and Fries…$8.00


Cajun Soft Shell Crab Sandwich…$7.00



Catfish Dinner

Red Beans’n Rice w/ Fried Cajun Catfish…$10.00


Bayou Bites Cajun Sampler Platter
Cajun Catfish, Red Beans’n Rice, Jambalaya & Gumbo…$15.00


Grilled Cajun Shrimp Kabobs…$8.00



Deep Fried Cajun Shrimp Basket w/ Fries…$8.00


Bayou Gator Bites …$10.00


Drinks
Coke, Sprite, Dr. Pepper, Diet Coke, Bottled Water… $2.00

[big dog chef]

Welcome to the Forums Tuna!

At first glance, my reaction to this would be that you have a lot of deep fried items here. These are most likely going to have to be made to order. That means you're going to have to transport a deep frier to all your events. Not a big deal, but you also have to think about the fire-related issues. The fire department may not let you put a frier under a tent, and personally I would recommend against it.

[cheztom]

Yup...easy-up tent + deep fryer = really spectacular bonfire.

I like the concept, but I'd nix or modify the deep fried items.

[harbourchef]

I think with prawns being less expensive than catfish you won't sell much catfish.

[Tunafisher]

This will be a flame resistant tent. And the deep fryers will be at a safe distances from anything that may catch on fire. I do have permission from the fire department to open.

Harbourchef, Do you think i should drop the price of the catfish to $7.00?

[harbourchef]

Just make sure you base your prices on the cost of the protein, not the the fact that one is a full "dinner" and the other is not. If the catfish sells and your making good profit on it then it works, which is great but I would just be worried that alot of people would pass it up for one of the two more affordable dishes with prawns. You can always play with the prices after your first couple of events. If you only sell one piece of fish lower the price. You really have to work out the costof the dishes and price accordingly. In a restaurant you are usually trying to sell an item for 3 times it's cost. That being said it does not mean each item has to be costed exactly at 33%. If your catfish plate costs $2 and you sell it for $10 you can get away with making a lower % on the prawns. But if you don't sell any catfish and a ton of prawns your cost will go up.(profit down ) That's when you look at the price of the catfish and perhaps adjust it. I don't know what an exceptable food cost is for event catering, I am talking from a restaurant point of view. I' m sure some one will come along who has done events like you are planning soon enough.

[Gilbear]

Cajun Soft Shell Crab Sandwich…$7.00

First, you need to be really careful about spoilage.
2nd, what size crab?
3rd, Have you checked your costs carefully?
4th, LTM? Condiments?
5th, at $7, I'll take a dozen a day until you go broke.
Thanks.

[smithereen]

Matbe you could look into getting a trailer similiar to the type in England that sells fish and chips. It could handle a fryer and might be worth the investment.

[bdls72]

Great info from everyone, I would check with your food supplier about holding times on the product. They can always contact the manufacturer/producer for better info on their product.

I have a friend that does something similar, but he does the NASCAR circuit & they only thing you need to make sure you are accounting for before leaving your driveway is fuel costs...With it heading to $3/gal., make sure you are pricing your product right and accounting for all the little things that creap up, (i.e. condiments/napkins/cups/etc.)

Good luck!

[chefATL]

As a person who does many festivals with my wife (she sells jewelery) I have seen many food vendors in tents. As Gil said, your price on the softshell is too low and catfish too high. Are you taking credit cards? From what I've seen most food vendors at festivals operate on a cash only basis. As for the spoilage factor, I don't know how many of them keep there product cold. Some do have sandwich units for refridgeration. You also need to make sure you have power available for your equipment.

[Polska]

Have you been to the VDH site?.I picked a random county.. Find your county for specific info..This is a PDF .. www.vdh.virginia.gov/LHD/crater/TempFoodPermit.doc

[Tunafisher]

Thanks for the input everyone.

I'm not going to be the only Food vender at these events, so I'm trying to be as competitive on my pricing as possible.
I do need to look at my prices and increase the prices on some items and decrease the prices on some others. This is the first time I'm trying this, so I know I will be making some mistakes. Please keep the suggestions coming Thank you very much for all your help!

[SkyChef]

Having done a bit of this type a thing I would say, don't worry so much about what your prices are make sure you have good visablitly of what you are selling. Most events customers will pay a little extra if the booth looks professional, clean and busy. By that, if you have a line people figure, it must be good. My experience most people will wait up to 10 min. if they think they are getting a quality meal. I have also had sucess by having a condiment cart set up along side so folks can help themselves, napkins etc. If you can also have a covered seating area for Mom's and elderly is always a big hit. Also remember you will be inspected by the Health dept. before you can serve. They will look for a handwashing station for your employees and take temps. of your stored product. The fryer can be an issue if most of your items are fried b/c of time to cook and keeping it freash. To much variety in a menu like this leads to waste. Keep your bulk items jamablaya and gumbo and have a one thing be a signature item. Gator bites are great and you can keep them battered and frozen, where as the shrimp becomes an issue to store etc..
Lastly good signage is a must. Have a large clear menu of what you sell,flags or banners.
A good money maker is Ice tea. You can get a concentrate from Sams club or wherever and mix it in large clean trash cans and buy a 20 gal. dispenser. Low cost and better then soda. Also bring alot of one dollar bills as people tend to carry large bills.

C-

[romanticf16]

I've been to several Scottish Festivals where the fried fish vendor used a trailer with 3 or 4 fryers. Some locations provided power, others the vendor had generators. Most seemed to use dry ice chests. The menu included Breadded Cod, Shrimp, french fries, but also sausage and something like a pasty. Soft drinks iced tea and lemonade were sold, as well as ice cream bar novelties and potato chips. YThe fish were marked as "snacks"(1 filet with fries), and as a dinner with several fillets, cole slaw, etc.

[dpm75]

I am not a "tent vendor expert" but i love me some carnival food. my thoughts are as follows:

- the prices, though they are likely valid, are kinda high for this type of event. I have never imagined buying a $15 dinner at a tent. I tend to look for small plates of either unique or great, prefereably both, items at a medium price. there is no such thing as cheap at a fair/carnival.

- think about plating, especially with such a variety. are people gonna stay and eat at your tent, or are they gonna buy and walk? or both perhaps?

- the good thing about such a regional menu is you can have fun with the appearance. not just the blinking marquee lights and cheesey painted signs. so use that to your advantage, like others have suggested, and get their attention with signage, and keep it with the food!

like i said, i am an experienced eater, not a tent vendor, so take it or leave it, and good luck!

Darrin