Starting a Cookoff Team



Posted by d.s.klose on August 05, 1997 at 18:25:38:

Being in the pit building business, I have seen the rise
and demise of many bbq teams for various reasons over
the last 15 years. Some sound advise once told me, especially
true when you are engaged in larger functions and events, is
to allo w for at least 2 more helpers than you think you will need
to handle the function, One person will always be late, one no-show,
etc. Many teams allocate the work load correctly, but everyone
ends up spread too thin, due to the need to entertai n special
guests and sponsors, one for cooking, one for serving, one gopher,
and one or two that wind up partying a little too much. As many teams
are comprised of close friends, if you set it up llike this, you may
avoid some of the pitfalls that could occur later. On the subject of sponsors, build a portfolio with pictures of the bbq pit and crew, as
well as photos of the food displays to show potential sponsors, thus
giving a professional appearance to what may already be a greatteam in the making. Don't worry, talent in cooking and entertaining
WILL show with the sponsors. Keep a check list for reference, to
use in future cookouts, as well as a good inventory list for inv. control.
Make sure the sponsors understand w hat they are getting, how many
guests they may bring, etc. Try to cover as many of the detail as you can, to avoid misunderstandings later. Have a place to sell or shelve
the leftover bbq if there is any, or divide it among the team, depending
o n how much is left. I tell you, there is nothing worse than finishing an
event with 20 or 30 briskets left over. It's a little too late then to hit the
phones cold call to try and sell them. Have a meeting the next day
after the event to work o ut the problem areas, while everything is fresh in everyone's minds. Move around in the cooking booths, seeing what others have done to layout their booths for maximum
efficiency. D.S. Klose Barbecue Pits by Klose 1-800-487-7487

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