I get questions about selling bbq sauce and bbq spice rubs frequently via e-mail. I've written a few posts about my research previously, but thought I'd do a more recent post for anyone with similar thoughts.
If you want to start by bottling and selling your own bbq sauce recipe, you're probably looking at about $10,000 in start-up costs because most bottlers will only do it in fairly large batches. That's an estimate based on research I did several years ago, so it's likely even higher now.
I found a bottler a few years ago who would do small batch bottling (less than 500 gallons), but based on my experience this is somewhat risky. The bottler I was using went out of business before filling my order and he kept my deposit. He changed his name and relocated the business to another state, so I was completely out of luck. Other than filing a complaint with the State Attorney General's office, there was little else I could do.
If you want to put your label on someone else's recipe, you can probably pull that off for $3,000-$4,000 to start depending on how much your liability insurance costs, the corporate structure you choose, how much you want to advertise, and several other variables.
The best thing to do is do a Google search for private label bbq sauce suppliers. You'll likely find 5 or 6 possibilities within 15 minutes or less.
I decided to pursue bbq spice rub instead of bbq sauce. Spice rub has a much lower cost of entry than bbq sauce, but it's also a Catch 22 because bbq sauce sells much, much better.
Whatever you decide, I think the "gimmick" you have for your name and the design of your label and overall branding approach is much more important than your actual recipe. The best bbq sauce in the world might not sell very well if you can't, or don't know how to market it.
In my personal opinion, taking the "selling it on the side to friends and family and at bbq contests" is not a viable business strategy. I tried that for 4 years with my spice rub. And, although I did not lose money doing it, I didn't really make much either.
Showing posts sorted by relevance for query sell bbq sauce. Sort by date Show all posts
Showing posts sorted by relevance for query sell bbq sauce. Sort by date Show all posts
Wednesday, January 05, 2011
Saturday, June 17, 2006
Organic BBQ Sauce
Most bbq sauces available in the big grocery store chains these days list high fructose corn syrup as a primary ingredient. If you're like me you'd probably like to keep your soda pop separate from your bbq sauce, and that's where Consorzio Organic BBQ Sauce can help.
This bbq sauce was developed by Michael Chiarello of PBS notoriety.
Consorzio products were originally created by renowned Napa Valley chef and author Michael Chiarello of the PBS TV cooking series "Season by Season." The fresh, bold flavors of Michael's Napa Valley home provide the perfect inspiration for his creativity.
Michael first developed flavored olive oils and sold them out of the back door of his restaurant. It wasn't long before local specialty stores became aware of these products and encouraged Michael and his partners to make them widely available.
So, Michael joined forces with a few partners to form Consorzio. (The word "consorzio" means "gathering" in Italian. It is a place where cooks and farmers gather to buy and sell fresh fruits and vegetables.) Their goal was to make all-natural, bold-flavored products that make cooking convenient. Today, Consorzio is the largest producer of flavored olive oil in the U.S., and the line also includes dressings, marinades, and barbecue sauces.
Product Features
-Case of six 12-ounce bottles (total of 72 ounces)
-Bold, tangy, sweet flavor, with just a kick of chile pepper
-Certified organic by Quality Assurance International, all-natural
-Great with chicken, beef, or pork
-Baste with barbecue sauce during last five to 10 minutes of grilling
Label Information
Ingredients: Water, Organic Evaporated Cane Juice, Organic Tomato Paste, Organic Vinegar, Salt, Organic Spices, Organic Chili Pepper, Natural Smoke Flavor, Caramel Color, Organic Cayenne Pepper. Contains at Least 95% Organic Ingredients.
Directions: Shake well before using. Refrigerate after opening. Discard sauce used to marinade meat. Do not reuse. For Best Results: Baste with sauce during last 5-10 minutes of grill time to avoid burning.
Sunday, July 06, 2008
Future of BBQ Contests
I don't have a Magic 8 ball, or even a crystal ball, but I think I can safely predict that competition barbecue as we've known it for the past 10-years or so, is in the process of changing significantly. Until barbecue contest organizers and sanctioning bodies find a reliable way to incorporate public participation into the events, I think the sport is on shaky ground. We don't have to agree with it and we don't have to like it, but I think the popularity of the Championship Barbecue Series on Versus has offered a glimpse into the future of cooking barbecue for sport.
I can't imagine that my experiences are different than anyone elses, so I'll discuss my own competition efforts as an example to explain why I feel this way.
In 2003 through mid-2005 combined, Linda and I spent nearly $10,000 of own money on barbecue contests, equipment, and part-time business investments. During that time we earned approximately $3,000 in prize money to offset those expenses.
For a typical FBA or KCBS sanctioned ompetition that we attended during 2003 through 2005 our expenses included the following:
--Entry fees $300
--Meats $120
--Supplies $30
--Gasoline $50
--Food $20
Our "pay back" or "earnings" during that time included several category wins in chicken and brisket, which typically represented $300 -$400. For events where we won a category or placed in the top three in a couple of different categories, we were on a break even basis. At one event we placed top five in all four categories and won Reserve Grand Champion, but our total earnings were only $550.
It's now 2008 and our expenses for gasoline and meats have risen significantly. Gasoline prices have doubled and meat prices have risen by at least 50%. So even with a category win, we're in the hole before we even start.
What choices do contest cooks have to combat rising expenses? For most contest cooks, starting a bbq business aimed at capitalizing on bbq contest participation seems viable. The basic choices are as follows:
--Start selling bbq rub
--Start selling bbq sauce
--Start a bbq vending / concession business
--Start a bbq catering service
--Start a barbecue website
--Pursue corporate sponsorship
On the surface, each of those ideas sounded promising to us. They certainly sound simple enough. How hard could it be?
We found a co-packer and started selling our bbq spice rubs at contests and to family and friends. If you're thinking of taking a similar approach, plan to spend at least $850 in start-up expenses, add another $300 or $400 if you want professionally printed labels for your bottles. To earn back the start-up costs, plan on selling at least 1,000 bottles of rub in 10 oz. bottles (600 if you decide to start with a larger 13 oz. bottle).
It would be much easier to sell bbq sauce in these volumes, but the start-up expenses are about 400% greater, so increase the sales to 4,000 small bottles (or 2,400 big bottles). After a little research with the health department and state regulators, we crossed bbq vending, concessions, and catering off the list quickly. The start-up expenses to comply with the legal requirements are nearly $20,000, plus rent on a commissary facility to store supplies and prepare foods.
I started two barbecue websites that do generate a small amount of revenue, but not nearly enough to support the cost of contests. If you have technical expertise, this might a viable alternative for you, but based on my "seat of the pants" knowledge level, it's not been the answer to our expense issues.
Which leaves one more option -- corporate sponsorship. I haven't put any efforts into obtaining a corporate sponsor for our bbq team and as difficult as it sounds, it is probably the best option on this list. And that brings us back to the lack of spectator involvement in the events. Without large numbers of spectators at bbq contests (I'm talking thousands), the corporate sponsorship is going to be hard to come by.
Versus found a way to package bbq contests into short snippets of time to hold an audience. Holding an audience generates corporate sponsorship, which in turn makes bbq contests more profitable. But, it's not practical for fifty or sixty teams to compete on a television program like the Barbecue Championship Series. That program succeeded more because if focused on a few teams. So where does that leave the other 3,955 + teams that compete in bbq contests?
If barbecue contests are to survive in their present form, it's up to the contest organizers and sanctioning bodies to find new and exciting ways to involve the public more directly into the tradional bbq contests.
Start a Catering Business
I can't imagine that my experiences are different than anyone elses, so I'll discuss my own competition efforts as an example to explain why I feel this way.
In 2003 through mid-2005 combined, Linda and I spent nearly $10,000 of own money on barbecue contests, equipment, and part-time business investments. During that time we earned approximately $3,000 in prize money to offset those expenses.
For a typical FBA or KCBS sanctioned ompetition that we attended during 2003 through 2005 our expenses included the following:
--Entry fees $300
--Meats $120
--Supplies $30
--Gasoline $50
--Food $20
Our "pay back" or "earnings" during that time included several category wins in chicken and brisket, which typically represented $300 -$400. For events where we won a category or placed in the top three in a couple of different categories, we were on a break even basis. At one event we placed top five in all four categories and won Reserve Grand Champion, but our total earnings were only $550.
It's now 2008 and our expenses for gasoline and meats have risen significantly. Gasoline prices have doubled and meat prices have risen by at least 50%. So even with a category win, we're in the hole before we even start.
What choices do contest cooks have to combat rising expenses? For most contest cooks, starting a bbq business aimed at capitalizing on bbq contest participation seems viable. The basic choices are as follows:
--Start selling bbq rub
--Start selling bbq sauce
--Start a bbq vending / concession business
--Start a bbq catering service
--Start a barbecue website
--Pursue corporate sponsorship
On the surface, each of those ideas sounded promising to us. They certainly sound simple enough. How hard could it be?
We found a co-packer and started selling our bbq spice rubs at contests and to family and friends. If you're thinking of taking a similar approach, plan to spend at least $850 in start-up expenses, add another $300 or $400 if you want professionally printed labels for your bottles. To earn back the start-up costs, plan on selling at least 1,000 bottles of rub in 10 oz. bottles (600 if you decide to start with a larger 13 oz. bottle).
It would be much easier to sell bbq sauce in these volumes, but the start-up expenses are about 400% greater, so increase the sales to 4,000 small bottles (or 2,400 big bottles). After a little research with the health department and state regulators, we crossed bbq vending, concessions, and catering off the list quickly. The start-up expenses to comply with the legal requirements are nearly $20,000, plus rent on a commissary facility to store supplies and prepare foods.
I started two barbecue websites that do generate a small amount of revenue, but not nearly enough to support the cost of contests. If you have technical expertise, this might a viable alternative for you, but based on my "seat of the pants" knowledge level, it's not been the answer to our expense issues.
Which leaves one more option -- corporate sponsorship. I haven't put any efforts into obtaining a corporate sponsor for our bbq team and as difficult as it sounds, it is probably the best option on this list. And that brings us back to the lack of spectator involvement in the events. Without large numbers of spectators at bbq contests (I'm talking thousands), the corporate sponsorship is going to be hard to come by.
Versus found a way to package bbq contests into short snippets of time to hold an audience. Holding an audience generates corporate sponsorship, which in turn makes bbq contests more profitable. But, it's not practical for fifty or sixty teams to compete on a television program like the Barbecue Championship Series. That program succeeded more because if focused on a few teams. So where does that leave the other 3,955 + teams that compete in bbq contests?
If barbecue contests are to survive in their present form, it's up to the contest organizers and sanctioning bodies to find new and exciting ways to involve the public more directly into the tradional bbq contests.
Start a Catering Business
Friday, June 18, 2010
BBQ Business Ideas
What choices do contest cooks have to combat rising expenses? For most contest cooks, starting a bbq business aimed at capitalizing on bbq contest participation seems viable. The basic choices are as follows:
--Start selling bbq rub
--Start selling bbq sauce
--Start a bbq vending / concession business
--Start a bbq catering service
--Start a barbecue website
--Pursue corporate sponsorship
On the surface, each of those ideas sounded promising to us. They certainly sound simple enough. How hard could it be?
We found a co-packer and started selling our bbq spice rubs at contests and to family and friends. If you're thinking of taking a similar approach, plan to spend at least $850 in start-up expenses, add another $300 or $400 if you want professionally printed labels for your bottles. To earn back the start-up costs, plan on selling at least 1,000 bottles of rub in 10 oz. bottles (600 if you decide to start with a larger 13 oz. bottle).
It would be much easier to sell bbq sauce in these volumes, but the start-up expenses are about 400% greater, so increase the sales to 4,000 small bottles (or 2,400 big bottles). After a little research with the health department and state regulators, we crossed bbq vending, concessions, and catering off the list quickly. The start-up expenses to comply with the legal requirements are nearly $20,000, plus rent on a commissary facility to store supplies and prepare foods.
I started two barbecue websites that do generate a small amount of revenue, but not nearly enough to support the cost of contests. If you have technical expertise, this might a viable alternative for you, but based on my "seat of the pants" knowledge level, it's not been the answer to our expense issues. Hint: YouTube.com, Twitter.com, and Facebook.com will help you increase your web site traffic if you use them strategically.
Which leaves one more option -- corporate sponsorship. I haven't put any efforts into obtaining a corporate sponsor for our bbq team and as difficult as it sounds, it is probably the best option on this list. And that brings us back to the lack of spectator involvement in the events. Without large numbers of spectators at bbq contests (I'm talking thousands), the corporate sponsorship is going to be hard to come by.
--Start selling bbq rub
--Start selling bbq sauce
--Start a bbq vending / concession business
--Start a bbq catering service
--Start a barbecue website
--Pursue corporate sponsorship
On the surface, each of those ideas sounded promising to us. They certainly sound simple enough. How hard could it be?
We found a co-packer and started selling our bbq spice rubs at contests and to family and friends. If you're thinking of taking a similar approach, plan to spend at least $850 in start-up expenses, add another $300 or $400 if you want professionally printed labels for your bottles. To earn back the start-up costs, plan on selling at least 1,000 bottles of rub in 10 oz. bottles (600 if you decide to start with a larger 13 oz. bottle).
It would be much easier to sell bbq sauce in these volumes, but the start-up expenses are about 400% greater, so increase the sales to 4,000 small bottles (or 2,400 big bottles). After a little research with the health department and state regulators, we crossed bbq vending, concessions, and catering off the list quickly. The start-up expenses to comply with the legal requirements are nearly $20,000, plus rent on a commissary facility to store supplies and prepare foods.
I started two barbecue websites that do generate a small amount of revenue, but not nearly enough to support the cost of contests. If you have technical expertise, this might a viable alternative for you, but based on my "seat of the pants" knowledge level, it's not been the answer to our expense issues. Hint: YouTube.com, Twitter.com, and Facebook.com will help you increase your web site traffic if you use them strategically.
Which leaves one more option -- corporate sponsorship. I haven't put any efforts into obtaining a corporate sponsor for our bbq team and as difficult as it sounds, it is probably the best option on this list. And that brings us back to the lack of spectator involvement in the events. Without large numbers of spectators at bbq contests (I'm talking thousands), the corporate sponsorship is going to be hard to come by.
Wednesday, January 18, 2006
BBQ Cooperative
My wife Linda and I compete in barbecue contests sanctioned by the Kansas City Barbecue Society and Florida Barbecue Association.
To assist with funding our competitive cooking efforts, we also market our own original recipe barbecue rub at cook-offs and via our web site about competitive barbecue at TheBBQGuy.com
If you or someone you know also markets a barbecue product and you would like to form a cooperative effort to help both of us potentially increase sales, please contact me at thebbqguy@yahoo.com to discuss it further.
To explain a little more about what I have in mind....For example, if you have a barbecue sauce (or other barbecue product) to sell and would like to 'trade' me for an equal dollar amount of my original spice rub, I believe we could mutually benefit from this type of arrangement. Companies like Home Depot, Eddie Bauer, Wrangler, and Wal-Mart have proven that "cooperation" of this type is mutually beneficial and have been doing it for years.
Again, if you have a barbecure or other product that might fit this mold, please contact me.
To assist with funding our competitive cooking efforts, we also market our own original recipe barbecue rub at cook-offs and via our web site about competitive barbecue at TheBBQGuy.com
If you or someone you know also markets a barbecue product and you would like to form a cooperative effort to help both of us potentially increase sales, please contact me at thebbqguy@yahoo.com to discuss it further.
To explain a little more about what I have in mind....For example, if you have a barbecue sauce (or other barbecue product) to sell and would like to 'trade' me for an equal dollar amount of my original spice rub, I believe we could mutually benefit from this type of arrangement. Companies like Home Depot, Eddie Bauer, Wrangler, and Wal-Mart have proven that "cooperation" of this type is mutually beneficial and have been doing it for years.
Again, if you have a barbecure or other product that might fit this mold, please contact me.
Sunday, October 23, 2005
BBQ Products Marketing Co-op:
My wife Linda and I compete in barbecue contests sanctioned by the Kansas City Barbecue Society and Florida Barbecue Association.
To assist with funding our competitive cooking efforts, we also market our own original recipe barbecue rub at cook-offs and via our web site about competitive barbecue at TheBBQGuy.com
If you or someone you know also markets a barbecue product and you would like to form a cooperative effort to help both of us potentially increase sales, please contact me at thebbqguy@yahoo.com to discuss it further.
To explain a little more about what I have in mind....
For example, if you have a barbecue sauce (or other barbecue product) to sell and would like to 'trade' me for an equal dollar amount of my original spice rub, I believe we could mutually benefit from this type of arrangement.
Companies like Home Depot, Eddie Bauer, Wrangler, and Wal-Mart have proven that "cooperation" of this type is mutually beneficial and have been doing it for years.
Again, if you have a barbecure or other product that might fit this mold, please contact me. I look forward to hearing from you.
My wife Linda and I compete in barbecue contests sanctioned by the Kansas City Barbecue Society and Florida Barbecue Association.
To assist with funding our competitive cooking efforts, we also market our own original recipe barbecue rub at cook-offs and via our web site about competitive barbecue at TheBBQGuy.com
If you or someone you know also markets a barbecue product and you would like to form a cooperative effort to help both of us potentially increase sales, please contact me at thebbqguy@yahoo.com to discuss it further.
To explain a little more about what I have in mind....
For example, if you have a barbecue sauce (or other barbecue product) to sell and would like to 'trade' me for an equal dollar amount of my original spice rub, I believe we could mutually benefit from this type of arrangement.
Companies like Home Depot, Eddie Bauer, Wrangler, and Wal-Mart have proven that "cooperation" of this type is mutually beneficial and have been doing it for years.
Again, if you have a barbecure or other product that might fit this mold, please contact me. I look forward to hearing from you.
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