Category / OnCue Consulting

7
Oct

Catering Master Class

CateringMasterClass_WelcomeOnCue

Our two-day Catering Master Class session takes place each November. This class is designed for people who have completed the Business of Barbecue class or who have restaurant or catering experience. Mike and I, along with our 17th Street crew, and special guest instructors, lead a variety of discussions and demos designed to elevate best practices and help your catering business soar.

CateringMasterClass_AndyHusbandsSpecial guest instructor Andy Husbands, co-author of Wicked Good Barbecue and chef/owner of Tremont 647, will give several demos and impart wisdom and lessons learned from his many years in the business. In addition to being an incredibly skilled chef, Andy is a barbecue and grilling expert as well. He’s part of the IQue Barbecue team, winners of the 2010 Jack Daniel’s World Invitational Barbecue Cooking Contest.

CateringMasterClass_BaconMasonYou will learn how to price and execute catering jobs for maximum profit and customer satisfaction, and gather dozens of ideas to strengthen your bottom line.

We delve deep into the world of catering. Topics include:

  • Creating Specialty Meats
  • Signature Sides & Desserts
  • Developing Delicious Menus Priced for PROFIT
  • Purchasing, Planning, Pricing & Logistics
  • Staffing
  • Equipment & Decor

CateringMasterClass_BaconMason2Here are a few photos from last year’s event. Our signature sundaes ~ collards, layered with creamy grits from Jimmy Hagood’s Food for the Southern Soul, and garnished with pig candy.

CateringMasterClass_CheeseSandsTomato basil soup shooters with grilled pimento cheese wedges.

CateringMasterClass_ElevatorCrewThe OnCue classes are excellent team building events. At last year’s class, we were especially delighted to have the opening team for Shakers’ Smokehouse in Oakville, Ontario, Canada join us.

CateringMasterClass_EveryoneThis group represents Alaska, Florida, Canada, Massachusetts, Missouri, Indiana, Montana, Virginia, and northern Illinois. There are multiple sets of business owners in this group, three of whom are repeat attendees who brought staff with them to soak up barbecue culture and knowledge.

CateringMasterClass_PreppingBelly

CateringMasterClass_PorkBellyPork belly two ways ~ glazed and pastrami-brined and smothered with sauerkraut.

CateringMasterClass_Table

CateringMasterClass_AppSkilletSoul rolls displayed in Lodge Cast Iron.

CateringMasterClass_Table2 CateringMasterClass_Tray

CateringMasterClass_DreamBigRemember, it only takes two or three new ideas or bits of information to add thousands of dollars to your bottom line. This is an educational investment that will reap huge dividends.

To register for the 2015 Catering Master Class, to be held November 16–17, 2015, please click here.

We’ll be having a Legendary Barbecue class the day prior to the Catering Master Class. About half the class will attend both. Please click here for information and to register.

Photos © Curt Trammel & Two Doves Photography

 Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too! 

22
Jul

April 2015 Business of Barbecue

BusinessOfBBQ-01_Group

We had a great group of students from 15 states plus Mexico and Canada at our April OnCue Consulting Business of Barbecue class.

BusinessOfBBQ-02_ThreeGenerations

And it was especially nice to have the 4th generation join us to learn and assist.

BusinessOfBBQ-03_Classroom

Classroom time focused on topics such as branding, marketing, PR, and financials.

BusinessOfBBQ-04_Pork
And kitchen time covered the four major barbecue meats: ribs, chicken, pork shoulder…

 

BusinessOfBBQ-05_Brisket

…and brisket.

BusinessOfBBQ-06_Sampling

Of course, there was lots of sampling.

BusinessOfBBQ-07_Meals

We had some delicious meals…

BusinessOfBBQ-08_Becky

…all impeccably arranged by Becky Streuter, our catering manager.

Business of Barbecue is a two-day class that combines cooking barbecue for a restaurant or catering operation with classroom seminars discussing branding, marketing, PR, catering sales, vending, and restaurant financials. We prep and cook ribs, chicken, brisket, and pork with an emphasis on holding and re-therming techniques. We’ve found that almost anyone can make barbecue that tastes great right off the pit. How you handle the meat afterwards is the key to serving great barbecue at anytime during the day. We share information about resources and suppliers and provide an in-depth behind the scenes of two of our restaurants and our catering facility. This class is filled with information that will benefit anyone from a novice to an experienced operator.

Upcoming OnCue Classes include:

 

November 15, 2015

Legendary Barbecue

 

November 16–17, 2015

Catering Master Class

 

January 17– 19, 2016

Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA

 

April 2016

Business of Barbecue Class

 

Please email for registration information!

Photos © Curt Trammel & Two Doves Photography

Follow our adventures in real time on Instagram and Twitter.
See lots of entertaining and barbecue ideas on our Pinterest boards.
And we post fun things on Facebook, too!