Cooking for a Carnival - Printable Version
+- Utah BBQ Forums (http://www.utahbbq.org)
+-- Forum: BBQ (/forumdisplay.php?fid=5)
+--- Forum: Tips, Tricks, and Helpful Hints (/forumdisplay.php?fid=16)
+--- Thread: Cooking for a Carnival (/showthread.php?tid=5429)
Cooking for a Carnival - RichOlsen - 03-27-2014 08:25 AM
My buddy and I are going to try and cook at a local city event this spring, it costs quite a bit to get a booth and then all the supplies etc....
Any suggestions so we dont lose our shirt? or better yet, so we have a great time??
RE: Cooking for a Carnival - Big Johnson's BBQ - 03-27-2014 05:06 PM
You really need to find out how many folks attend the event, what type of crowd it is & how many food vendors are going to be there... You'll need to make an assessment from there!
If less than 500 people per vendor will attend the event, plan for a slow day, and set your prices accordingly. Plan consumption generally, dividing the number of planned attendees by the number of vendors. But, don't lose sight of critical factors - know your competition, consider popular vendors that may draw more customers than you.
RE: Cooking for a Carnival - SoEzzy - 03-29-2014 11:48 PM
You also need to know what you need for the event as far as Health Department licences and permits go, and to take care of the legal and insurance side of things, some HD's have 1, 3, and 14 day, (non consecutive), permits, for those that meet the requirements.