I do BBQ catering on the side as well. My last catering event, my out of pocket on food and serving materials was close to $800. That was my cost. Doesn't include my time cooking and preparing. Estimated for the event was for 125 people, I charged $26 per plate. Food, serving materials, my time cooking and preparing, and setting up and serving at the event, I charged $3250
Anyone watching this. Get your licensing, LLC & a CPA. Buy exclusively wholesale, negotiate with food vendors, local butchers who will sell wholesale or direct from farms is a significant move.
Hard to find this kind of honesty these days. Thank you for sharing such personal info. Small businesses are hard but most of the time they’re worth it
I understand totally. I've been in the same boat, but things are turning around. I have gone up on my whole briskets by $15 and I always charge half now and half upon delivery that way I'm not out of any money
I was just telling someone who orders briskets that they are going up in price. I am about to raise the price of everything my prices have been the same for quite sometime and I have to adjust for inflation like everything else around me. Thanks man for watching and commenting!
Wrong. If you have a business, it makes profit. If you have a hobby, you lose money. If you don't actually make profit, you are NOT a professional. Just more pretending. This example is not self sustaining. It's extremely subsidized with free labor.
@@shoreangler3383 It could be argued that making a profit and being rich are two different things. You're correct that if a business doesn't make money, then it isn't a viable business. I do think "being rich" is completely subjective though.
I just started smoking meat and been thinking about starting a weekend business later down the line. I appreciate your honesty and straightforward conversation. Good luck to you and may 2022 bring you much success!
Informative video for any person wanting to do catering. Lots of expenses and lots of time doing indirect work to keep the business running. I hope that example was a small event and that you have many events where you’re selling enough food for over a hundred people.
Omg im watching your video learning a lot because im thinking of starting a catering business and yours P.O. Box pops up . My husband and I and our 6 kids are Baltimoreans !!!! The last places we lived before moving to Indiana almost 6 years ago was off of Edmondson ave. I was listening to to you talk and I’m like he sounds like home lol!!! Great video , Thanks!!!
LOL, Nice! To be fair I am from Philadelphia, but have been living in Baltimore for 20 years now and as much as I try and fight it Baltimore has rubbed off on me. Don't tell anyone though. Thanks for watching and commenting. Best of luck to you and yours!
Bruh, I just wanna tell ya I appreciate your videos. I’m in Tallahassee, Fl and have my first big gig next month. Your videos are helping me TREMENDOUSLY
Smart man! I do the same I break it down to the T! Sad that some folks can't understand the amount of work the goes into working a smoke pit. I have spent hundreds even into the thousands experimenting with different recipes. Meat is expensive and so are to rubs. I do fushions with rubs from all around the world. Lately I've been doing well with Indian and Middle Eastern seasonings but like I said they are not cheap! Thanks for posting. I really enjoy watching.
Thank you So very much for watching and commenting I really do appreciate it. Also nice knowing that I am not alone in my thought process on seasoning.
i just came across your video. I have been considering a side hustle like catering BBQ. I appreciate you being upfront. Your thinking is right on point. Its not good business to not reinvest your money in the business. Thanks again and good luck for the future
Well thanks, I certainly appreciate the feedback. Sometimes I'm not sure how well some of the videos will be recieved. Glad you found valuable information in this one. Thanks for watching and commenting!
Its more than a few hours work. You have to figure in total time as well. 1 hr round trip to gather supplies, 15 minutes of shopping time, say 1.5 hrs total to procure supplies. Delivery time, another 1.5 hrs, so 3 hrs so far. Fuel costs for the van, probably 4 gallons of fuel used, about $12. Cook time, its 12 hours there, now lets say you're only actually working 4 hours using that drum. Food prep another hour to get everything packaged up. So you made $158-$12 for fuel. $146/8 hrs of work time (probably more tending to drum etc). $146/8= $18.25/hr. Dont forget you have to pay taxes on that. Probably $12/hr after taxes...if you are enjoying it and make some extra money, why not 😁
I can tell you that while your numbers might be sound they are way off for me. The good thing is the Restaurant Depot is 15 minutes away form my house, it usually takes me longer in line than anything but I am typically in a out in under 15 minutes... I can be back home in under an hour on a good day. But I also try and fit in other errands so that once I am out I am killing multiple birds. Prep time... It takes me 15-20 minutes to trim and prep the brisket and pork shoulder, and that time is just after I start my fire so by the time I am ready to put the food on the smoker is almost up to temp. A few trips (2-3 tops) to the drum are almost all under 5 minutes. The prep to get the food out the door is the most time consuming part, that can take 30-45 minutes depending on all I have to do. Hopefully you get the picture and the "work/time" that I invest isn't as much as others maybe because I have gotten more efficient at doing things. But in the end it is some extra money and all those other little things don't matter, to me at least.
Great video. I'm seriously looking into starting a bbq business. Thank you for the in-depth breakdown. Your daughter is precious. I have two daughters and it's my dream to have them by my side as we run a successful bbq joint. Thanks again for the information and inspiration
Hioe you and the family are doing well, so where does it come in that you can make a nice profit to able to buy another grill if needed pr another vehicle or just start putting back to watch your business grow? I wanna get out there but right now I would just be workinh with a double den propane fryer and griddle. No trailer and no shelter.
Hi Dash... I would suggest your cost calculations are a bit low. e.g., $3 in Charcoal for let's say an 8-hour cook? You also mentioned a split of wood. Meat cost and accessories? Most of us don't have access to Restaurant Depot.
So this wasn't meant to be an end all be all just an example, of what "I" did. Some of these numbers are low because I was able to get the things I needed rather inexpensively... The charcoal in my drum will last WAY longer than I need for a cook and using a 1/3 of the bag that cost me $10 was right at about $3. The other costs "YOU" might have are probably going to be high when you're starting out and or aren't able to take advantage of getting things in bulk, or at a Restaurant Depot . But there are times when I've found RD doesn't always have the best prices, but what they do have almost always is the selection. No access to RD isn't the end of the world, trust me. Most if not all of the things I cook can be gotten at Sam's, Costco, and or BJs wholesale.
Thayer how you are supposed to do it. The first 2 or 3 caters you want to use that money to stock up on supplies. Once you have all the supplies that will last so many cooks. Those other books will be mostly profit
Not bad. Getting someone else to pay your bills is a win! If you have to put your own money into your business… well, that business just became your hobby… Your playing it smart Dash.
I use restaurant depot and Sams, depending on what products I need. Im guessing that RD is the same across the country? BTW they have the longest receipts in the world.
Lmao yes indeed the receipts are crazy. I use Sam's primarily for chicken unless I have a big job involving chicken. Thanks for watching and commenting!
I just came across your page with this video. It’s good to see someone be upfront about pricing and profits! I been wanting to upgrade from my Master Touch and Traeger and go ahead and purchase a stick burner, (old country brazos) to learn the process and eventually trying to do small things on the weekend. I love to cook so even breaking even will be fine with me. But keep up the awesome vids man! Btw, just liked and subbed!
Interesting Dash. When I build tables for people I have them pay for half first. If they don't pay for the rest, I sell it to someone else... That has only happened a few times. Oh yeah!.. the old Kingsford stock up... that needs to go on sale again. Take care Dash!
Sometimes paying for half and then having cooked the food, I'll be stuck trying to sell the food. If they pay for it all and then there's a problem I'm 100% covered. Oh and yeah buddy that Charcoal sale is LONG overdue! Thanks for watching and commenting.
Thank you for sharing! This was straight forward and humbling at the same time. I sincerely hope you have much success in the future. Cheers to the hustle! 🥂💓🙏🏽
My man! Thank you so much for such quality information, and information that's not usually readily available nonetheless... Your video randomly showed up on my feed and I'm glad I clicked on it. You got a new fan and subscriber. God bless!
Thank you so very much to hear that this was a good video and that it was helpful. No pressure to continue and deliver great content for you in the future!
Exactly what I do. I cater out the house also when it comes to doing something I ask for a down payment usually half of what I’m going to charge them that way if they decide to cancel I got the coverage on my end of what it cost me.
I just saw that you’re from Catonsville, Maryland! I am from Annapolis, but live on the eastern shore and love cooking barbecue! I’ll keep you in mind if we have any events
I had to comment give you a thumbs up on this. I used your advice a while back about tripling up the cost for food. It helped me stay fair and consistent. Its really solid that you broke it down this way. Next time go ahead and feed DMXs dog in the background. You gotta show the pups some love lol Thanks again not just from today but from a long time ago.
Sure thing... real talk glad I could help. I just want to be a resource for the help that I know I needed when I was trying to get started and it makes me feel good to know that what I muddled my through is actually helping people. Thanks man, I really appreciate you for taking the time out of your day to not only watch but comment and give great feedback.
@@SDSBBQs no doubt fam. This is what makes the bbq community special. One person's trial and error helps many other people along the way. BTW those were cicadas in the background. We used to call them June bugs when I was little. Thanks again Dash
Absolutely brilliant video! Thank you very much for sharing this content. Extremely informative and useful. Your taking care of business the right way and I wish you all the very best 🍻
Starting up my bbq shop/business this year. Gonna do some catering on the side but this video was a great perspective from someone already in the field!
This is something I am considering doing myself all my neighbors and friends tell me I need to open a restaurant but I just love to cook so I was thinking catering some would be a good option
I really appreciate the breakdown of costs. I've been doing the barbecue side-hustle for a few years myself, and I know how that goes. However, I think it'd be a lot better to see the breakdown over time. 5 years of domain names at $53 is less than a buck a month. Taking it all out of one cook is a good idea for you, but it doesn't really show us the whole picture. Plus, like you said, you didn't include other costs like equipment and maintenance costs.
This video came about because I had a cook and some expenses at the same time. I know I rounded up and or down here and there. This was more a proof of concept that a detailed explanation of my earnings. Hopefully it gave you insight as to how money comes and goes in business and no one REALLY talks about the nickel and dime things that add up to taking away profits at times.
Thanks for the breakdown I have a stainless steel rotisserie grill that fits a whole pig plus A flat riddle I’ve been wanting to sell food for a while. I’m sure I can make enough daily to quit my my night drivin job. 🤦🏻♂️ I need to make the jump
Dash, your daughter is the cutest man... you are truly blessed and you are just north of me and should come down for a BBQ event with red's some time! All my best!
Thanks you Sir, I'll let her know you said so... Trust me I have been wanting to come and visit. Just trying to be patient and let things get back to normal. Trust me I'm going to pop up on you one day!
Wow that's some great information. Thanks for sharing. We need a restaurant depot in our town. That place looks amazing. We only have a Sams club and its hit and miss with what meat selection they have.
Totally understand and agree with Sam's and the meat selection at times. That is why I was glad to have found RD. Thanks for watching and commenting I really appreciate it.
Awesome video Dash.. I charge pretty much the same. I use my mobile smoker for all my catering events so I have a min order. I reinvest as well to replenish or add to my BBQ arsenal. Love the video.. Thanks
nice breakdown, when I do chicken bbq pop ups it costs me about 20 bucks in ice to keep the chicken onsite before it gets cooked, I dont cook it all at once, too many highs and lows in customer visits... I can use up to 20-30 bucks in charcoal and then like you said, I have all kinds of containers to serve in, gloves, seasoning and marinade. Luckily the business I set up at doesnt charge me. The overhead is def more for me than what people expect it to be.
@@SDSBBQs yeah, its hard for me guessing how many people will show up on a monday between 1030a -5p. Some days its 175$ for the day, other days its 350-400. I def buy less product now and if I run out I get to go home early... lol. Doing a dinner time service tomorrow from 3-7p so hopefully the dinner crowd is better. Its also getting cold up here in Western NY.
Broadline supplier is the way to go. How much is ur time worth. 3 hours maybe? To go to Restaurant Depot, shop, load drive back unload ect. Get a delivery and will save tons of time. Price is comparable and product is better from a Sysco or Usfoods.
More often than not I don't have the volume to justify having things delivered. I also prefer to select the cuts I am going to be cooking since the size of what's needed changes with almost every cook. Thanks for the suggestion and I'll look into them to see if they deliver in the smaller quantities that I need.
Thank you for breaking things down. I want to start a catering business and was so puzzled on how do people charge for things. I appreciate this video!
Sure thing thanks for watching and commenting. I have a few other videos from the past where I talk about and break down some of the costs vs what you can charge
HOW... do you Legally do this out of your house??? Here in New Mexico and most States... You can run a Bakery out of your house... through the "Cottage Law"... but I have Never seen Anyone run a food business that has MEAT in their product... Please tell me how you did this... Thank you for this great video
You are the best man. Don’t many give the info you give that is actually helpful to everyone not just some. And yes it fill like I don’t make any money cause I continue to put back in. But in the long run it’s all worth it.
This video is over 4 years old Do you have an UPDATED version of this video? Or... does the math still apply, just update the updated version of what things cost now?
Great information. I'm just starting out and this was helpful. A question I have is did you have to do anything with the local health department? And did you form an llc? Again thanks for the honest information and much success.
Thanks for watching and this might help a little ua-cam.com/video/oPziDMh6YN4/v-deo.html but I will have to answer those questions in the form of a newer updated video soon. Subscribe and stay tuned.
So No, I don't talk about taxes for a reason. That is something you will have to talk to a tax professional about. I do NOT want to be liable for any implications or actions you take on my behalf.
My costs are going to vary from most other folks. My splits cost me $175 for a cord... so one piece might be $1. My Charcoal I bought on sale and had 2x20ish pound bags for 8 bucks or so a bag. If... and big if I used a 1/2 bag that would be $2 worth of Charcoal. Again these are (were) my costs, YMMV
First I enjoyed last night's live,wish I could have been more active but,well,you know. Thanks for doing this break down. It's a good starting point and hopefully a wakeup call for those folks who are thinking about going into bbq professionally and have illusions of grandeur but haven't truly looked at the costs of doing business. And of course costs of doing business and the amount are going to be different in different parts of the country and other variavbles. I noticed you did the times three with meat but not the other items used. When I did my owner operator trucking business I looked at everything I purchased as a investment, the truck, fuel, tarps ,straps and chains,etc. . This means I need to get a return on all those things purchased. This does of course raise the selling price. Now this is how I'm looking at getting started with my catering business. This can be difficult for some folks to consider because it can drive up the costs the customer has to pay but by doing this in advance it lets you know if your your business has a financial chance. Be in it to win,not fail. After all it's not necessary to cook professionally to enjoy bbq. The backyard is a great place also. Have a great day.😃🍻
Once again you added an objective I had not thought about... adding the costs of the consumables into the price calculations. More often than not those costs are absorbed into one of the times the cost of the food. But adding a little bit on top to cover some of those costs is a great idea. Thanks again as always for watching and participating in the live streams!
@@SDSBBQs thanks for your reply Dash. I was in a rush to get to work and thought my thoughts were not as well focused as I would normally like so I'm happy you understood what I was going for. I do agree with taking the " profits " from a cook big or small and dumping right back into the business. And i liked your word of "consumable " for foil etc. I believe there is another category perhaps infrastructure would be the word. For things like shelfs, coolers, etc. Anyway have a great day. Later.
LOL... Infrastructure... Yeah I just say "Stuff" my wife calls all the things I have had to buy over the years my bbq junk when it's strewn all over the house before and after a big cook!
@@SDSBBQs yeah I get it. For the ladies our bbq " stuff" falls into the category of " big boys and their toys" And truth be told there is probably a lot of truth to it. I like to think if it more as star treks Feringy Characters as one of the rules of Acquisition ( hope the star trek reference isn't lost on you. ) Anyway so to add another category of money to be set aside for would be for future equipment to grow the addiction ahhh,I mean business growth 😄. Like a new two door cabinet smoker from LSG. Or, do I say it out loud, a MOBURG! Oh, I got shivers just typing that one. By the way, I did put any new equipment purchase on hold until I finish with my business license. However I'm thinking I will go for the big insulated vertical smoker from LSG before getting the two door. I believe being able to walk away or sleep through the night while the food cooks will be a better investment for me while I'm making the transition from my trucking job to eventual full time bbq a better way to go. I can't be dead ass tired driving a truck during the day because I was up all night tending a stick burner. One last thing, the new Mobuttababy stickers look great. And you saying if you want to do Y Tube just do it and don't worry about the first many vids because they probably won't be as good as you want them to be because it just takes time and practice so just do it. I get that.
Hoping to sell bbq in the near future. Just started smoking meats and so far have smoked a pulled pork and some baby back ribs and they've come out really good. Thanks for the helpful videos
Love you videos. I grew up just down the road from you in Ellicott city. Living in VA 10 years now. Starting my own bbq catering business. Thank you for the pointers. And honestly. Oh, how do you get into restaurant depot?
Great video, We do sides with our bbq Coleslaw Lobster/ Shrimp Mac n Cheese Which if I say so my self was more popular than the bbq Also homemade Lasagna There's a lot money to be made on sides ,Please keep your videos coming bro Great job !! ...ps You're smart to put the money back into the business
I bought pork butt for .99 a lb at Stater Bros and cooked it up low and slow after marinating it overnight. It was a major hit. I wondered if I did this for a living...hmmm.
BBQ can be very profitable but at the same time it can be WORK... it's all fun until you actually have to WORK! Keep at it and maybe you can use it to give you a little "fun" money from time to time.
My brother greatly appreciated this video about BBQ finances, about to get my side hustle fully operational and this particular aspect has been causing tons of anxiety LOL. Once again thanks and keep on SmokN
It all depends on the price I was able to get the Turkeys / Legs for. I don't have a "set" price I have been burned in the past and know I need to base the price on the price I pay near the time of the event.
Dash... This is Jay, I've been a long time subscriber and watcher. I love your channel and have even communicated in live shows whenever I was able to catch a few of them. How often and how much do you have to pay the state or county to come and inspect? My state (WI) is ridiculous in some areas with licensing, fees, inspection, permits etc. If I want to cater in a different county, I have to have permits there and they charge an inspection fee if I take my equipment there. I have to have a separate permit for events and mobile kitchen and catering. Then it comes into question as to what food I have and where it will be cooked. If at an event/ fair/ grand opening etc, it is a temporary kitchen setup and the license for that is 14 days and has to be renewed. Food has to be prepared on site. I cannot cook out of the house and I have to have a separate kitchen or "commissary kitchen" to prepare food from.(of course THAT has to be inspected and licensed at my cost). I have got away with it a couple times for people that liked my pork, chicken and beef, but people are nosey or cannot keep their stuff to themselves and actually "investigate" everything. (I know this because I got fined for building a deck without a permit, the township crawled up my ass with a microscope... one township worker happened to drive by my house and thought about the fact that there was no permit acquired) The issue was I put a roof on the thing and while it was being built better than code, I did not even think of getting a permit because we were so far into the job.) Of course after each county, then there is the townships and "cities" that require their own permits and those people are a pain in the ass, they favor "lagacy" ie... family/good ole boys club or corporate establishments. Billy Joe Jim Bob doesn't have to jump through the hoops like I do... there are a couple of people who will just slap up a popup tent and a couple tables with a rusty old weber and start selling burgers and hot dogs on a street corner. While I have a professional grade food trailer and I am told that they don't allow carts and street food vending in the township. ITS SUCH BS. BASICALLY It is a big money grab. Just getting started with permits, fees, inspections and licenses is a cost in itself and a huge pain in the ass. I would like to know your experience with dealing with these clowns.
@@SDSBBQs Definitely, will do after work later. Have a great evening... it is hot here so I am trying to stay cool in this hot ass basement in which I work.,
Where's the wood chunk costs in your calculation? $3 in charcoal makes sense, but you put wood in there too, right? Thats where Id think the money bleed really happens. Especially for long brisket cooks?
I used 2 pieces of wood that I harvested for free from a downed tree limb. And even when using wood that i bought in my drum they cost less than a dollar per split. ($175 for a cord 200-250 splits per cord) so even still not that much more.
I see people posting often about running a catering side business from home. How do you all get around the food/safety requirements/laws? Here in MA all prep has to be done in a registered commercial kitchen, or youf ace fines.
So in the beginning I did as well... but as someone pointed out earlier the difference between a Hobby and a Business is keeping your personal money out of it.
Hey man thank you for sharing this video. I am actually in Maryland as well and looking to start up my own bbq business as well. I'm from NC originally but PCS brought me to Maryland. i would love to fire you an email or try to set up a zoom to pick your brain on the steps on how to get started. Looking to start with cook to order for weekend deliveries and doing small catering events and hopefully have the ability to get into selling at breweries and such. Let me know the best way to connect. And keep up the good work.
Here are some links to videos where you can see how it's done... first one is the cook. Second gives a decent explanation of how I prep the meats once cooked. ua-cam.com/video/-OOuL00xUPA/v-deo.html ua-cam.com/video/vy8v6ysRNMY/v-deo.html
Hey Dash, question, what licenses do you have from the state of MD for your catering business? Looks like you do most of your cooking at your house/kitchen. Do you have a commissary? I am considering a catering business from my house, but not sure how to go about that without a commissary... Thanks Dash!
The short story is I don't have everything I need because I am not vending to the public and I'm only doing private events. I don't have the commissary yet, if I get any bigger and I'll have to get a commercial space.
Hey Dash i have a question. you make 250 profit. you collect up front. So here's my question. If your quoting them a price, when do you do it. while at the store to get a yes or no answer? Because of the price you have found on the meat your looking at? because when you go back meaning you didn't call them while you were there and then the price you saw might be gone if you have to go back and purchase it. meaning that brisket was sold. Do you maybe find another meat that's close to the price you quoted??
I don't go to the store everytime I do a quote, I know about what things will cost and I track accordingly. If I can't get the size I want I'll go a little bigger and I'll sell the extra or my family will have something to eat.
Shazam. Shazam. Shazam. Because of the knowledge you have accumulated through experience, you must understand the costs for cooking different meats and quantities by cooker. Dash keep watching the pennies to make your dollars. Take care. Ooops I also wanted to ask about the cost of buying your cookers and how that impacts your profits?
Definitely watching the pennies at this point still, LOL. Indeed costs by cooker and quantity would be a discussion that would be way harder to put into a 10 or so minute video and not bring a calculator along as well. So I don't talk about the costs of the cookers because I didn't buy them from commercial manufactures and I told the builder that I wouldn't tell how much I paid for them. Maybe at some point I'll talk about how I financed Vicky through PayPal and the pros and cons of something like that. Thanks for the idea.
@@SDSBBQs I am not asking for the cost of your cookers. I was pointing out that the purchase price of the cooker is a cost that impacts your profits. If you spend $2,000 on a cooker and your profits for a cook are $2 to $10, That is a lot of cooks to pay for a cooker. Plus you have to consider a cooker does not live for ever and you would hopefully build up a cash reserve to buy a new one.
Totally read into your first comment incorrectly. Yes, indeed some monies/ profit should be put away for upgrades but I tell you that I haven't gotten to that point where I have been able to squirrel it away in big enough chunks to buy an upgrade just yet. I am still in the breaking even and or slight profit phase. But truth be told I need to put some monies aside for a major upgrade. Thanks for your thought provoking comment.
I do BBQ catering on the side as well. My last catering event, my out of pocket on food and serving materials was close to $800. That was my cost. Doesn't include my time cooking and preparing. Estimated for the event was for 125 people, I charged $26 per plate.
Food, serving materials, my time cooking and preparing, and setting up and serving at the event, I charged $3250
Sounds like you did a good job!
Anyone watching this. Get your licensing, LLC & a CPA. Buy exclusively wholesale, negotiate with food vendors, local butchers who will sell wholesale or direct from farms is a significant move.
1000% thanks
Hard to find this kind of honesty these days. Thank you for sharing such personal info. Small businesses are hard but most of the time they’re worth it
Sure thing thanks for watching and letting me know that this was helpful to you.
SDSBBQ Very! Love the content
Thank you, hope to see you more and more in the comments!
couldn't agree more....people helping others is pure kindness.
❤❤agree
It's nice to see an actual breakdown of real world, side hustle catering. Most people think it's just mad profit while relaxing with a beer.
BWAH... no such thing. Also I don't drink (anymore) while doing customer cooks.... Don't ask.
BBQ Catering Info By SDSBBQ I wanna know... spill the tea!
@@SDSBBQs😂😂😂😂 don’t ask
I understand totally. I've been in the same boat, but things are turning around. I have gone up on my whole briskets by $15 and I always charge half now and half upon delivery that way I'm not out of any money
I was just telling someone who orders briskets that they are going up in price. I am about to raise the price of everything my prices have been the same for quite sometime and I have to adjust for inflation like everything else around me. Thanks man for watching and commenting!
"But you own a business. You must be rich!" Says everyone without a business. The struggle is real. Keep at it man
😂
Man... LISTEN!
IKR!
Wrong. If you have a business, it makes profit. If you have a hobby, you lose money. If you don't actually make profit, you are NOT a professional. Just more pretending.
This example is not self sustaining. It's extremely subsidized with free labor.
@@shoreangler3383 It could be argued that making a profit and being rich are two different things. You're correct that if a business doesn't make money, then it isn't a viable business. I do think "being rich" is completely subjective though.
I just started smoking meat and been thinking about starting a weekend business later down the line. I appreciate your honesty and straightforward conversation. Good luck to you and may 2022 bring you much success!
Thanks man and best of luck to you!
Good luck, brother! The thought dances around in my head every waking minute! I'd rather be smoking meats vs. sitting in front of my laptop!
Informative video for any person wanting to do catering. Lots of expenses and lots of time doing indirect work to keep the business running.
I hope that example was a small event and that you have many events where you’re selling enough food for over a hundred people.
Thank you so very much. Yes this video was meant to inform folks that running a business isn't always pocketing all the profit.
I hope customers see this to understand why we charge what we do they don't consider food market prices fluctuating constantly
Unfortunately, Most of the "customers" wouldn't be looking for videos of this nature.
Omg im watching your video learning a lot because im thinking of starting a catering business and yours P.O. Box pops up . My husband and I and our 6 kids are Baltimoreans !!!! The last places we lived before moving to Indiana almost 6 years ago was off of Edmondson ave. I was listening to to you talk and I’m like he sounds like home lol!!! Great video , Thanks!!!
LOL, Nice! To be fair I am from Philadelphia, but have been living in Baltimore for 20 years now and as much as I try and fight it Baltimore has rubbed off on me. Don't tell anyone though. Thanks for watching and commenting. Best of luck to you and yours!
Bruh, I just wanna tell ya I appreciate your videos. I’m in Tallahassee, Fl and have my first big gig next month. Your videos are helping me TREMENDOUSLY
Thanks for watching and commenting. Good luck!
Smart man! I do the same I break it down to the T! Sad that some folks can't understand the amount of work the goes into working a smoke pit. I have spent hundreds even into the thousands experimenting with different recipes. Meat is expensive and so are to rubs. I do fushions with rubs from all around the world. Lately I've been doing well with Indian and Middle Eastern seasonings but like I said they are not cheap! Thanks for posting. I really enjoy watching.
Thank you So very much for watching and commenting I really do appreciate it. Also nice knowing that I am not alone in my thought process on seasoning.
i just came across your video. I have been considering a side hustle like catering BBQ. I appreciate you being upfront. Your thinking is right on point. Its not good business to not reinvest your money in the business. Thanks again and good luck for the future
Thanks and right back at you!
The barbecue side hustle is tough long but it's honest money. I love doing it
Your videos are fire!!!! So informative and easy to follow. You're inspiring a lot of us aspiring pit masters. Keep hustling!
Well thanks, I certainly appreciate the feedback. Sometimes I'm not sure how well some of the videos will be recieved. Glad you found valuable information in this one. Thanks for watching and commenting!
Its more than a few hours work. You have to figure in total time as well. 1 hr round trip to gather supplies, 15 minutes of shopping time, say 1.5 hrs total to procure supplies. Delivery time, another 1.5 hrs, so 3 hrs so far. Fuel costs for the van, probably 4 gallons of fuel used, about $12. Cook time, its 12 hours there, now lets say you're only actually working 4 hours using that drum. Food prep another hour to get everything packaged up. So you made $158-$12 for fuel. $146/8 hrs of work time (probably more tending to drum etc). $146/8= $18.25/hr. Dont forget you have to pay taxes on that. Probably $12/hr after taxes...if you are enjoying it and make some extra money, why not 😁
I can tell you that while your numbers might be sound they are way off for me. The good thing is the Restaurant Depot is 15 minutes away form my house, it usually takes me longer in line than anything but I am typically in a out in under 15 minutes... I can be back home in under an hour on a good day. But I also try and fit in other errands so that once I am out I am killing multiple birds. Prep time... It takes me 15-20 minutes to trim and prep the brisket and pork shoulder, and that time is just after I start my fire so by the time I am ready to put the food on the smoker is almost up to temp. A few trips (2-3 tops) to the drum are almost all under 5 minutes. The prep to get the food out the door is the most time consuming part, that can take 30-45 minutes depending on all I have to do. Hopefully you get the picture and the "work/time" that I invest isn't as much as others maybe because I have gotten more efficient at doing things. But in the end it is some extra money and all those other little things don't matter, to me at least.
Great video. I'm seriously looking into starting a bbq business. Thank you for the in-depth breakdown.
Your daughter is precious. I have two daughters and it's my dream to have them by my side as we run a successful bbq joint. Thanks again for the information and inspiration
Not a problem! Best of luck.
Hioe you and the family are doing well, so where does it come in that you can make a nice profit to able to buy another grill if needed pr another vehicle or just start putting back to watch your business grow? I wanna get out there but right now I would just be workinh with a double den propane fryer and griddle. No trailer and no shelter.
Hi Dash... I would suggest your cost calculations are a bit low. e.g., $3 in Charcoal for let's say an 8-hour cook? You also mentioned a split of wood. Meat cost and accessories? Most of us don't have access to Restaurant Depot.
So this wasn't meant to be an end all be all just an example, of what "I" did. Some of these numbers are low because I was able to get the things I needed rather inexpensively... The charcoal in my drum will last WAY longer than I need for a cook and using a 1/3 of the bag that cost me $10 was right at about $3. The other costs "YOU" might have are probably going to be high when you're starting out and or aren't able to take advantage of getting things in bulk, or at a Restaurant Depot . But there are times when I've found RD doesn't always have the best prices, but what they do have almost always is the selection. No access to RD isn't the end of the world, trust me. Most if not all of the things I cook can be gotten at Sam's, Costco, and or BJs wholesale.
Thayer how you are supposed to do it. The first 2 or 3 caters you want to use that money to stock up on supplies. Once you have all the supplies that will last so many cooks. Those other books will be mostly profit
Yes indeed. Thanks for watching and commenting.
Not bad. Getting someone else to pay your bills is a win! If you have to put your own money into your business… well, that business just became your hobby… Your playing it smart Dash.
LOL... never thought about it that way but you are totally correct! Thanks for watching and commenting.
I use restaurant depot and Sams, depending on what products I need. Im guessing that RD is the same across the country? BTW they have the longest receipts in the world.
Lmao yes indeed the receipts are crazy. I use Sam's primarily for chicken unless I have a big job involving chicken. Thanks for watching and commenting!
Awesome video! An old man told me many years ago " You can't make money if you don't spend money"!!
Ugh... isn't that the truth 🤔. Thanks for watching and commenting!
This video is at 20k views right now. Is UA-cam paying comparably to this BBQ catering side hustle??? Keep the videos coming man. Love the content.
I have the ability to make more via BBQ than YT at the moment but yes YT can bring in decent money
I just came across your page with this video. It’s good to see someone be upfront about pricing and profits! I been wanting to upgrade from my Master Touch and Traeger and go ahead and purchase a stick burner, (old country brazos) to learn the process and eventually trying to do small things on the weekend. I love to cook so even breaking even will be fine with me. But keep up the awesome vids man! Btw, just liked and subbed!
Well damn thanks man I appreciate you watching, commenting and subscribing. I hope to see you more in the comments of the past and future videos!
I love the transparency Dash! Good stuff!
Thank you Sir!
Interesting Dash. When I build tables for people I have them pay for half first. If they don't pay for the rest, I sell it to someone else... That has only happened a few times. Oh yeah!.. the old Kingsford stock up... that needs to go on sale again. Take care Dash!
Sometimes paying for half and then having cooked the food, I'll be stuck trying to sell the food. If they pay for it all and then there's a problem I'm 100% covered. Oh and yeah buddy that Charcoal sale is LONG overdue! Thanks for watching and commenting.
Thank you for sharing! This was straight forward and humbling at the same time. I sincerely hope you have much success in the future. Cheers to the hustle! 🥂💓🙏🏽
Thank you so very much for watching and commenting 🙂
@@SDSBBQs New subscriber Sir! 🙂
My man! Thank you so much for such quality information, and information that's not usually readily available nonetheless... Your video randomly showed up on my feed and I'm glad I clicked on it. You got a new fan and subscriber. God bless!
Thank you so very much to hear that this was a good video and that it was helpful. No pressure to continue and deliver great content for you in the future!
Exactly what I do. I cater out the house also when it comes to doing something I ask for a down payment usually half of what I’m going to charge them that way if they decide to cancel I got the coverage on my end of what it cost me.
Yes indeed!
I just saw that you’re from Catonsville, Maryland! I am from Annapolis, but live on the eastern shore and love cooking barbecue! I’ll keep you in mind if we have any events
Not from there, but live near there in Baltimore City. Please and thank you so very much in advance!
Looking to start out in the business and your advice is much appreciated!
Best of luck and thanks!
man can we go back to these days of meat cost. I seen a 19lb brisket at Sams Club a few months ago for $205.
Man listen... if we only knew then what we know now!
@@SDSBBQs
"Amen Brother... Amen"
I had to comment give you a thumbs up on this. I used your advice a while back about tripling up the cost for food. It helped me stay fair and consistent. Its really solid that you broke it down this way. Next time go ahead and feed DMXs dog in the background. You gotta show the pups some love lol
Thanks again not just from today but from a long time ago.
Sure thing... real talk glad I could help. I just want to be a resource for the help that I know I needed when I was trying to get started and it makes me feel good to know that what I muddled my through is actually helping people. Thanks man, I really appreciate you for taking the time out of your day to not only watch but comment and give great feedback.
@@SDSBBQs no doubt fam. This is what makes the bbq community special. One person's trial and error helps many other people along the way. BTW those were cicadas in the background. We used to call them June bugs when I was little.
Thanks again Dash
Absolutely brilliant video! Thank you very much for sharing this content. Extremely informative and useful. Your taking care of business the right way and I wish you all the very best 🍻
Glad it was helpful, and thanks!
Starting up my bbq shop/business this year. Gonna do some catering on the side but this video was a great perspective from someone already in the field!
Glad it was helpful!
Great video man, thank you for sharing and best of luck on your BBQ journey! Your passion for the craft and process is shining through here!
Thanks! Will do!
This is something I am considering doing myself all my neighbors and friends tell me I need to open a restaurant but I just love to cook so I was thinking catering some would be a good option
Sounds good, best of luck. Just make sure you know your worth and charge extra! LOL
I enjoyed that you took the time to show off your grills and their names : D My friend named their van, "white cloud", Vanna, is pretty clever :p
Lol nice White Cloud! Yeah I thought Vanna was good too, a subscriber came up with that name and it stuck. Thanks for watching and commenting 🙂
I really appreciate the breakdown of costs. I've been doing the barbecue side-hustle for a few years myself, and I know how that goes. However, I think it'd be a lot better to see the breakdown over time. 5 years of domain names at $53 is less than a buck a month. Taking it all out of one cook is a good idea for you, but it doesn't really show us the whole picture. Plus, like you said, you didn't include other costs like equipment and maintenance costs.
This video came about because I had a cook and some expenses at the same time. I know I rounded up and or down here and there. This was more a proof of concept that a detailed explanation of my earnings. Hopefully it gave you insight as to how money comes and goes in business and no one REALLY talks about the nickel and dime things that add up to taking away profits at times.
Thanks for the breakdown I have a stainless steel rotisserie grill that fits a whole pig plus A flat riddle I’ve been wanting to sell food for a while. I’m sure I can make enough daily to quit my my night drivin job. 🤦🏻♂️ I need to make the jump
Right on, best of luck!
Dash, your daughter is the cutest man... you are truly blessed and you are just north of me and should come down for a BBQ event with red's some time! All my best!
Thanks you Sir, I'll let her know you said so... Trust me I have been wanting to come and visit. Just trying to be patient and let things get back to normal. Trust me I'm going to pop up on you one day!
Wow that's some great information. Thanks for sharing. We need a restaurant depot in our town. That place looks amazing. We only have a Sams club and its hit and miss with what meat selection they have.
Totally understand and agree with Sam's and the meat selection at times. That is why I was glad to have found RD. Thanks for watching and commenting I really appreciate it.
Awesome video Dash.. I charge pretty much the same. I use my mobile smoker for all my catering events so I have a min order. I reinvest as well to replenish or add to my BBQ arsenal. Love the video.. Thanks
LOL... yeah buddy, lets not talk about adding to the BBQ arsenal.
thanks you new to catering and this was VERY helpful! thanks for the breakdown!
Glad it was helpful!
nice breakdown, when I do chicken bbq pop ups it costs me about 20 bucks in ice to keep the chicken onsite before it gets cooked, I dont cook it all at once, too many highs and lows in customer visits... I can use up to 20-30 bucks in charcoal and then like you said, I have all kinds of containers to serve in, gloves, seasoning and marinade. Luckily the business I set up at doesnt charge me. The overhead is def more for me than what people expect it to be.
Totally understand, my overhead is lowered by the fact that I have been at this for a while and I know what I "have" to do to get a cook/event done.
@@SDSBBQs yeah, its hard for me guessing how many people will show up on a monday between 1030a -5p. Some days its 175$ for the day, other days its 350-400. I def buy less product now and if I run out I get to go home early... lol. Doing a dinner time service tomorrow from 3-7p so hopefully the dinner crowd is better. Its also getting cold up here in Western NY.
Broadline supplier is the way to go. How much is ur time worth. 3 hours maybe? To go to Restaurant Depot, shop, load drive back unload ect. Get a delivery and will save tons of time. Price is comparable and product is better from a Sysco or Usfoods.
More often than not I don't have the volume to justify having things delivered. I also prefer to select the cuts I am going to be cooking since the size of what's needed changes with almost every cook. Thanks for the suggestion and I'll look into them to see if they deliver in the smaller quantities that I need.
@@SDSBBQs 15 case minimum per order.
BBQ is a tough business with those kinds of returns. Gota love what you're doing I guess.
This video was meant to show that it's not all sunshine and rainbows
I enjoyed the breakdown of your costs. Thinking of doing some catering.Thanks for sharing.
Thank you so very much for watching and commenting!
Thank you for breaking things down. I want to start a catering business and was so puzzled on how do people charge for things. I appreciate this video!
Sure thing thanks for watching and commenting. I have a few other videos from the past where I talk about and break down some of the costs vs what you can charge
@@SDSBBQs I'll be sure to check those too.
Awesome Thanks!
HOW... do you Legally do this out of your house???
Here in New Mexico and most States...
You can run a Bakery out of your house... through the "Cottage Law"...
but I have Never seen Anyone run a food business that has MEAT in their product...
Please tell me how you did this...
Thank you for this great video
I'm not selling directly to the public or vending, I handle private events. Some of those same rules don't apply.
Takes money to make money. Keep rolling the videos. God Bless!!
Yes indeed it does!
You are the best man. Don’t many give the info you give that is actually helpful to everyone not just some. And yes it fill like I don’t make any money cause I continue to put back in. But in the long run it’s all worth it.
#TrueStory in the long run it sure will be worth it!
This video is over 4 years old
Do you have an UPDATED version of this video?
Or... does the math still apply, just update the updated version of what things cost now?
The same concept rules apply. The food costs have gone up and so has what I'm charging.
@@SDSBBQs
EXACTLY... That is what I was thinking too.
Awesome. Thanks again for watching and commenting.
Just came across your video. Keep up the good work. Much love from Minnesota. Kelm's BBQ
Thanks for watching and commenting!
Great information. I'm just starting out and this was helpful. A question I have is did you have to do anything with the local health department? And did you form an llc? Again thanks for the honest information and much success.
Thanks for watching and this might help a little ua-cam.com/video/oPziDMh6YN4/v-deo.html but I will have to answer those questions in the form of a newer updated video soon. Subscribe and stay tuned.
Thank you for sharing starting a business myself so very informative! Keep doing what you Do!!
Thank you! Will do!
what about taxes? do you have an updated video on pricing & profits....I charge 4-5x costs
So No, I don't talk about taxes for a reason. That is something you will have to talk to a tax professional about. I do NOT want to be liable for any implications or actions you take on my behalf.
real question...How do you get cook cost of a 8-10 hour brisket/shoulder cook for $3 of charcoal and only a "split" of wood
My costs are going to vary from most other folks. My splits cost me $175 for a cord... so one piece might be $1. My Charcoal I bought on sale and had 2x20ish pound bags for 8 bucks or so a bag. If... and big if I used a 1/2 bag that would be $2 worth of Charcoal. Again these are (were) my costs, YMMV
What I been looking for content my friend!!!🤟🏽👊🏾✌️
Thanks for watching and letting me know that I helped 😊
Ok fo sho!!!🤟🏽
Maaan such great information and honesty in the video, mixed with common sense investing back in your buisness... amazing
Thanks for watching and commenting 🙂
A honest person. Is what the world needs God bledd
Thank you so very much for your comments I really to appreciate them. Comments like yours are why I put these videos out there for the world to see.
I sincerly appreciate your insight good Brother. So glad i came across your page.
Thanks you Sir. I appreciate your appreciation, LOL! Glad you came across my videos as well.
about to get my smoker grill attached to a trailer, these videos are very helpful!
Good luck!
Need to find a restaurant depot like that in Tx 👀. The price of beef is crazy 📈 now compared to when you bought it back then
Oh yeah, man. Prices have almost doubled at times. I know for sure there's a Restaurant Depot in Austin. I'm not sure where in Texas you are.
@@SDSBBQs shoooooot I may have to check it out. About an hr drive from me! I’ll have to hit my boy google to find one lol
Yeah, buddy, tell Google I sent you!
Awesome video Dash! Thank you for the breakdown. Keep up the good work!
Thanks! Will do!
Great video man, appreciate the advice and detailed breakdown. Keep up the good work!
Thanks for watching and commenting!
I just realized you're the guy I use to watch doing the 1 year beard journey. Good video✊🏾
Yes Sir, that was me! Thanks for watching me again.
First I enjoyed last night's live,wish I could have been more active but,well,you know. Thanks for doing this break down. It's a good starting point and hopefully a wakeup call for those folks who are thinking about going into bbq professionally and have illusions of grandeur but haven't truly looked at the costs of doing business. And of course costs of doing business and the amount are going to be different in different parts of the country and other variavbles. I noticed you did the times three with meat but not the other items used. When I did my owner operator trucking business I looked at everything I purchased as a investment, the truck, fuel, tarps ,straps and chains,etc. . This means I need to get a return on all those things purchased. This does of course raise the selling price. Now this is how I'm looking at getting started with my catering business. This can be difficult for some folks to consider because it can drive up the costs the customer has to pay but by doing this in advance it lets you know if your your business has a financial chance. Be in it to win,not fail. After all it's not necessary to cook professionally to enjoy bbq. The backyard is a great place also. Have a great day.😃🍻
Once again you added an objective I had not thought about... adding the costs of the consumables into the price calculations. More often than not those costs are absorbed into one of the times the cost of the food. But adding a little bit on top to cover some of those costs is a great idea. Thanks again as always for watching and participating in the live streams!
@@SDSBBQs thanks for your reply Dash. I was in a rush to get to work and thought my thoughts were not as well focused as I would normally like so I'm happy you understood what I was going for. I do agree with taking the " profits " from a cook big or small and dumping right back into the business. And i liked your word of "consumable " for foil etc. I believe there is another category perhaps infrastructure would be the word. For things like shelfs, coolers, etc. Anyway have a great day. Later.
LOL... Infrastructure... Yeah I just say "Stuff" my wife calls all the things I have had to buy over the years my bbq junk when it's strewn all over the house before and after a big cook!
@@SDSBBQs yeah I get it. For the ladies our bbq " stuff" falls into the category of " big boys and their toys" And truth be told there is probably a lot of truth to it. I like to think if it more as star treks Feringy Characters as one of the rules of Acquisition ( hope the star trek reference isn't lost on you. ) Anyway so to add another category of money to be set aside for would be for future equipment to grow the addiction ahhh,I mean business growth 😄. Like a new two door cabinet smoker from LSG. Or, do I say it out loud, a MOBURG! Oh, I got shivers just typing that one. By the way, I did put any new equipment purchase on hold until I finish with my business license. However I'm thinking I will go for the big insulated vertical smoker from LSG before getting the two door. I believe being able to walk away or sleep through the night while the food cooks will be a better investment for me while I'm making the transition from my trucking job to eventual full time bbq a better way to go. I can't be dead ass tired driving a truck during the day because I was up all night tending a stick burner. One last thing, the new Mobuttababy stickers look great. And you saying if you want to do Y Tube just do it and don't worry about the first many vids because they probably won't be as good as you want them to be because it just takes time and practice so just do it. I get that.
Bro! Thank you for the transparency!
Sure thing thanks for watching and commenting!
Very informative and relevant. Thank you and good luck in your business.
Thank you so very much for watching and commenting 🙂. Hopefully this will help you out with your business!
Hoping to sell bbq in the near future. Just started smoking meats and so far have smoked a pulled pork and some baby back ribs and they've come out really good. Thanks for the helpful videos
Thanks for watching and commenting! Good luck.
Love you videos. I grew up just down the road from you in Ellicott city. Living in VA 10 years now. Starting my own bbq catering business. Thank you for the pointers. And honestly. Oh, how do you get into restaurant depot?
I got an LLC
Hustlin backwards…… life changing words 💯
It's the solid truth though, sometimes you have to stop and figure out what it and isn't working.
just saw your channel tonight im gonna watch all your videos this week !
I appreciate that. take your time I don't want you to get sick of me, lol.
Great video, We do sides with our bbq Coleslaw Lobster/ Shrimp Mac n Cheese Which if I say so my self was more popular than the bbq Also homemade Lasagna There's a lot money to be made on sides ,Please keep your videos coming bro Great job !! ...ps You're smart to put the money back into the business
Thank you for watching and commenting, Yes indeed I sure will.
I bought pork butt for .99 a lb at Stater Bros and cooked it up low and slow after marinating it overnight. It was a major hit. I wondered if I did this for a living...hmmm.
BBQ can be very profitable but at the same time it can be WORK... it's all fun until you actually have to WORK! Keep at it and maybe you can use it to give you a little "fun" money from time to time.
Interesting video. Thanks for sharing
Thanks for watching
Thank you for the breakdown!!! I might get the nerve to give some husslin bbq a try🥴🤔🤔🤔
Sure thing, if I can do it then you can too!
I need to go buy briskets out where you are. They are 4$ a pound in so cal
This video was shot a few years ago... Brisket is $4 now here in MD as of 06-2024
Great info and video. I was curious if you make sides or not and how would you charge for those?
I do, do and charges vary.
My brother greatly appreciated this video about BBQ finances, about to get my side hustle fully operational and this particular aspect has been causing tons of anxiety LOL. Once again thanks and keep on SmokN
Thanks for watching and good luck!
Thank you so much for your videos your videos or helping me out a whole lot how to do a catering that means a lot
You are very welcome. Thanks for watching and commenting!
You are welcome question what do you charge to smoke a turkey or the turkey drumsticks
It all depends on the price I was able to get the Turkeys / Legs for. I don't have a "set" price I have been burned in the past and know I need to base the price on the price I pay near the time of the event.
Dash... This is Jay, I've been a long time subscriber and watcher. I love your channel and have even communicated in live shows whenever I was able to catch a few of them.
How often and how much do you have to pay the state or county to come and inspect? My state (WI) is ridiculous in some areas with licensing, fees, inspection, permits etc. If I want to cater in a different county, I have to have permits there and they charge an inspection fee if I take my equipment there. I have to have a separate permit for events and mobile kitchen and catering.
Then it comes into question as to what food I have and where it will be cooked. If at an event/ fair/ grand opening etc, it is a temporary kitchen setup and the license for that is 14 days and has to be renewed. Food has to be prepared on site. I cannot cook out of the house and I have to have a separate kitchen or "commissary kitchen" to prepare food from.(of course THAT has to be inspected and licensed at my cost).
I have got away with it a couple times for people that liked my pork, chicken and beef, but people are nosey or cannot keep their stuff to themselves and actually "investigate" everything. (I know this because I got fined for building a deck without a permit, the township crawled up my ass with a microscope... one township worker happened to drive by my house and thought about the fact that there was no permit acquired) The issue was I put a roof on the thing and while it was being built better than code, I did not even think of getting a permit because we were so far into the job.)
Of course after each county, then there is the townships and "cities" that require their own permits and those people are a pain in the ass, they favor "lagacy" ie... family/good ole boys club or corporate establishments. Billy Joe Jim Bob doesn't have to jump through the hoops like I do... there are a couple of people who will just slap up a popup tent and a couple tables with a rusty old weber and start selling burgers and hot dogs on a street corner. While I have a professional grade food trailer and I am told that they don't allow carts and street food vending in the township. ITS SUCH BS. BASICALLY It is a big money grab.
Just getting started with permits, fees, inspections and licenses is a cost in itself and a huge pain in the ass. I would like to know your experience with dealing with these clowns.
WOW... yeah man that is a lot. Shoot me an e-mail MDSteelDrumSmokers@gmail.com
@@SDSBBQs Definitely, will do after work later. Have a great evening... it is hot here so I am trying to stay cool in this hot ass basement in which I work.,
Lol, your daughter is so cute!! A happy and content family!
You are so kind, thanks!
Thanks
Where's the wood chunk costs in your calculation? $3 in charcoal makes sense, but you put wood in there too, right? Thats where Id think the money bleed really happens. Especially for long brisket cooks?
I used 2 pieces of wood that I harvested for free from a downed tree limb. And even when using wood that i bought in my drum they cost less than a dollar per split. ($175 for a cord 200-250 splits per cord) so even still not that much more.
Thanks for sharing you laid everything out perfectly
Sure thing thanks for watching and commenting 🙂
Appreciate that ..It makes sense..
Sure thing! Thanks for watching and commenting.
Okay! Since she asked I subscribed!!🥰 thanks for the tips!
Thanks for watching and subscribing.
I see people posting often about running a catering side business from home. How do you all get around the food/safety requirements/laws? Here in MA all prep has to be done in a registered commercial kitchen, or youf ace fines.
So because I am doing private events and not vending to the public there is a bit of a grey area, is the long and the short of it.
Struggle with a clear seperation of bbq and full time job... And personal money... Gotten better but this was a great message
So in the beginning I did as well... but as someone pointed out earlier the difference between a Hobby and a Business is keeping your personal money out of it.
I've always wondered about this. Thanks!
Sure, thanks for watching and commenting!
I just did one like that. I'm going to 4 times. Peace. Ya gotta love it!. Did You forgot to add in your BBQ sauce.
Thanks I have been considering raising my rates a little more as well.
Hey man thank you for sharing this video. I am actually in Maryland as well and looking to start up my own bbq business as well. I'm from NC originally but PCS brought me to Maryland. i would love to fire you an email or try to set up a zoom to pick your brain on the steps on how to get started. Looking to start with cook to order for weekend deliveries and doing small catering events and hopefully have the ability to get into selling at breweries and such. Let me know the best way to connect. And keep up the good work.
Glad I was able to reply via e-mail! Thanks for watching and commenting
@@SDSBBQs no problem at all. Sent a response back and looking forward to watching and following your journey as well.
Can you explain how you prepare your chicken to serve? Ive only done whole breast never shredded so would like some info please
Here are some links to videos where you can see how it's done... first one is the cook. Second gives a decent explanation of how I prep the meats once cooked. ua-cam.com/video/-OOuL00xUPA/v-deo.html ua-cam.com/video/vy8v6ysRNMY/v-deo.html
Where was the restaurant Depot you went to.
Baltimore.
Hey Dash, question, what licenses do you have from the state of MD for your catering business? Looks like you do most of your cooking at your house/kitchen. Do you have a commissary? I am considering a catering business from my house, but not sure how to go about that without a commissary... Thanks Dash!
The short story is I don't have everything I need because I am not vending to the public and I'm only doing private events. I don't have the commissary yet, if I get any bigger and I'll have to get a commercial space.
Great job,bruh.
Good look, thanks.
Hey Dash i have a question. you make 250 profit. you collect up front. So here's my question. If your quoting them a price, when do you do it. while at the store to get a yes or no answer? Because of the price you have found on the meat your looking at? because when you go back meaning you didn't call them while you were there and then the price you saw might be gone if you have to go back and purchase it. meaning that brisket was sold. Do you maybe find another meat that's close to the price you quoted??
I don't go to the store everytime I do a quote, I know about what things will cost and I track accordingly. If I can't get the size I want I'll go a little bigger and I'll sell the extra or my family will have something to eat.
@@SDSBBQs ok thanks. just to have an idea..
Sure thing 👍🏼
Super helpful! Great video!
Glad to hear that I helped! Thanks for watching and commenting.
Shazam. Shazam. Shazam. Because of the knowledge you have accumulated through experience, you must understand the costs for cooking different meats and quantities by cooker. Dash keep watching the pennies to make your dollars. Take care. Ooops I also wanted to ask about the cost of buying your cookers and how that impacts your profits?
Definitely watching the pennies at this point still, LOL. Indeed costs by cooker and quantity would be a discussion that would be way harder to put into a 10 or so minute video and not bring a calculator along as well. So I don't talk about the costs of the cookers because I didn't buy them from commercial manufactures and I told the builder that I wouldn't tell how much I paid for them. Maybe at some point I'll talk about how I financed Vicky through PayPal and the pros and cons of something like that. Thanks for the idea.
@@SDSBBQs I am not asking for the cost of your cookers. I was pointing out that the purchase price of the cooker is a cost that impacts your profits. If you spend $2,000 on a cooker and your profits for a cook are $2 to $10, That is a lot of cooks to pay for a cooker. Plus you have to consider a cooker does not live for ever and you would hopefully build up a cash reserve to buy a new one.
Totally read into your first comment incorrectly. Yes, indeed some monies/ profit should be put away for upgrades but I tell you that I haven't gotten to that point where I have been able to squirrel it away in big enough chunks to buy an upgrade just yet. I am still in the breaking even and or slight profit phase. But truth be told I need to put some monies aside for a major upgrade. Thanks for your thought provoking comment.