You need to be able to consistently
produce a great product, that will get people addicted. Make a profit
and keep costs and waste to a minimum. This class will show you how.
We have successful students using these techniques all over the world.
Many people dream of opening a BBQ
business. Our head instructor is one of the founders of the world
famous Teddy Bear's BBQ. Teddy Bear's started as championship winning
BBQ team in 2002. In 2003 it became a catering company and the the
primary source of income for it's founders. In 2007 the catering
company grew into a successful restaurant that is still going strong as
Giddy Up BBQ. Konrad is now full time with the BBQ Institute following his
divorce, doing what he loves teaching and cooking tasty 'que.
A successful food service first needs good management and
second it needs good food. Successful business owners spend a
lifetime learning and fine tuning what they do. Our two day class will
give you a solid foundation to start a BBQ food service business that serves
great BBQ. Our award winning Sauce and rub recipes are included, that
alone is worth the price of admission. You can use them as is or
modify them. 50% of food service businesses fail with 3 years and that rises
to 90% by 5 years. This class will help you avoid that trap.
Class includes 5 hours of phone support.
This class is limited to 10 students
We've graduated 1000's of Pitmasters. We know that the
more students we have in a class, the less time each student has to ask
questions. By keeping our classes small each student has all the time
they need to ask questions.
DAY One Cook BBQ
-
Commercial "Time = Money"
BBQ cooking
-
Wood Selection
-
Award Winning Rub Recipes
-
Award Winning Sauce Recipes
-
Holding Theory, Practice and
Equipment
-
Time Efficient Prep
-
How to Handle Rushes
-
Estimating quantities
-
Making your product fit your
local
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How to handle lunch for 5,000
less will seem easy
-
Many, many more
Day Two Theory and some cooking to keep the
students fed.
-
Business First then Product
-
Being a business from day one and the trap of not
starting that way
-
The business plan as a tool not a road map to ruin
-
"The Internet" can make or break you
-
Marketing Conventional v. Internet
v. Gorilla
-
Coupon Hell
-
Cooking Real BBQ in a commercial environment
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Holding and cook ahead techniques that maintain quality
-
Commercial Cooker Selection
(Konrad has owned and used: Cookshack, Fast Eddie, Southern Pride and
Ole Hickory)
-
Health Department, Strategies for success
-
ROI and the Cost of Convenience
-
Purchasing & Sourcing
-
Old School Methodologies
-
Overview of the risks including losing your home even if
you did not use it for collateral.
-
Pit falls on choosing a name for your business
-
Common food and business mistakes
-
The customer is right 99% of the time. Managing
the 1% can make or brake you.
-
Situational awareness and learning
-
Book and Internet Resources
-
"Internut Exspurts" (intentional spelling)
-
Work v. Life balance
-
What makes great food a great meal
-
and much much more.
10 half hour phone consultations included. These are
scheduled ahead of time. Email and help desk support is available on a
fee basis. Onsite training and support is also available as an added cost
option. Use of our Trade names and Trade marks is NOT included in the class.
Questions Call Konrad 512-692-6855
or email Konrad@BBQClass.com
Reserve Below
for
Houston & Austin/San Marcos
®
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