Question for Owners

I own a small BBQ sauce and rub business. I have my sales pitch down for the retail stores, but my question is what is the best way to get restaurants owners interested in my products? Any tips form those in the business?

My suggestion would be to send a sample along with contact and ordering information.

For me, I would be a tough sell. But if I liked the product I might decide to use it. I make my own sauces and rubs, which I like a lot and my customers love.... I sell a bunch of sauce to customers in one-quart take home containers. But if there were a sauce that had a unique flavor to compliment what I offer, I might be persuaded to add it as a table choice along with the three I make. I never sauce my 'Q prior to serving, so it's the customer's choice at the table.

quote:

Originally posted by davebugg

I never sauce my 'Q prior to serving, so it's the customer's choice at the table.

That is the way all BBQ should be served!!

Could the sauces and rubs be private labeled? This might make some restaurant owners more open to use them. I agree samples are a must to send with your literature (if this is economically feasable).

If you do indeed bottle and package your sauces and rubs, all it takes to private label is a logo and a trip to Staples to get however many sticky lables printed out. However the BBQ restaurant owners I know would rather choke on a rib bone than use someone's sauce, other than theirs.

Thanks for the input guys. I am going to get set up for private labeling and then start talking to restaurants!

Congratulations!!!

Sounds exciting!!

If you plan to sell outside of your own local market, hit the trade shows. Fancy food shows and restaurant shows serve as a great way to build a "network" of others in the business outside your local area.



http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates

It would be too costly to rent a space, first time out. But, as you walk around, you get to start conversations with people in the business. You could hand out business cards, get to meet and know people, but NO samples if you do not have a booth.

Restaurants are tricky. If barbecue is big in your area, everyone usually has their own treasured and loved sauce and rub formula already.

If your stuff is SPECTACULAR, you will find interest in places that are barbecue challenged. I have a few clients in NYC that are struggling to find that perfect rub & sauce, as we speak.

It is important that your production facilities and procedures are compliant with strict health codes, to sell into retail, or restaurants. It will not work for food products that are "homemade" or produced in an informal production environment.