EDDIE'S PORTABLE PIG-OUT: ABOUT THE
OPERATION
'Eddie's Portable Pig-Out' is a Mobile Catering Operation that I run as a side business. One could say "Since 1985", when I first ran my first tailgate party for my Sig-Ep Frat Brothers. Maybe 1988 was the first use of the name "Eddie's Portable Pig Out". It basically lingered as a hobby for all those years, but 2008, I finally registered as a formal business with the State of NJ.
I operate mainly on weekends, as my primary occupation allows (I'm an Engineer in real life). In the heart of BBQ season, I'm running 90+ hour weeks, running around like a Head with his Chicken cut off. My "Niche" is Pig Roasts for casual out-door events. (Pig Roasts now represent about 90% of my business, with the rest featuring grilled menus or other odd requests). Whether it's for a Corporate event, a casual wedding, a Luau, a family celebration of some sort, or some other group activity, I'm most comfortable serving anywhere from 50-160 people. I can handle much more depending on the simplicity of the menu though. (Largest gig so far: 700 people! More on large jobs "here").
My busy season runs from Middle of April to the end of October, or basically whenever people are willing to party outside. Off-Season events are possible too, but I often decline anything between November and March, as I really do value my time away from the insanity of catering.
Perhaps my favorite
type of job is the "Strange Event", where I can apply my unique
equipment and skills to an "off-the-wall" job, such as a catered
multi-day ski trip for a bunch of guys stuck in a slope side condo, a backstage
party, or a party at a Stadium parking lot, etc.... I'll cater a group camping trip, or even a canoe trip. My most common type of job, however, has
become Pig Roasts, due in part to my web presence! Whatever
I get hired for, if there's a potential for fun to be had,
then I'll figure out how to do the job...
I'd like to say "Party Anytime, Anywhere!!!",
but that's a logistically impossible statement to stand behind ....Nonetheless,
I sure like the sound of it, and that's my general attitude!
Because of my primary
employment, which pays the bills more than adequately, I'm not really forced into taking jobs. It places me at an interesting advantage, because I can be picky about
which jobs I can and want
to do.... Generally,
I'm a "job whore" who'll take any job that can be feasibly pulled off with a high
degree of professionalism. I will however
turn down perspective
clients over scheduling conflicts (i.e., Already Booked, Business
Travel for work, or personal commitments), sometimes because the job is too
small to be worth my while (50ppl being an approximate minimum), or sometimes
because we're just not the right match for the job at hand. I'll decline jobs because a host is taking the
wrong approach (cheaping out), or just because I foresee nothing but aggravation
is if I take that particular job (Too small a headcount, Too far away, with logistical complications, to a frugal
client). I take only the jobs that are properly
achievable, and seem fun for all involved.
Whatever or wherever the event is, the overarching goal is to make as many people happy as we can. That means using the freshest possible, highest quality food with all the right brand name condiments. That means making sure everyone's well fed. And that means working with clients who are sometimes inexperienced at party planning, to "educate them" and "coach them along" into making the best decisions overall during planning phases as to the best menu selections and the best logistical choices. [If you're looking to cut the budget to the bone by serving no-frills dogfood to your guests you'll probably need to find another caterer! Packages suited for most reasonable budgets are available....but we have my minimum standards.] Standardized packages are available, but menus can also be customized for your unique event.
I'm far from being a "White-gloved"
caterer. "Mid-Level" of fanciness is offered by default. (Wireframe
Steamtables, Plastic Tablecloths, Heavy Duty Chinette/Dixie Paper Plates, Single Use Plastic
Utensils, etc.). We don't normally skirt the tables, unless
it's a special request. Myself and my crew are casually dressed with "Eddie's
Portable Pigout" T shirts, Aprons, shorts & sneakers.. Although
things can be dressed up a bit,
it's not done so out of habit. We place much more energy into "functionality" than
"presentation"... We will work with host-provided linens,
Fancy Chafing dishes, Silverservice, and plateware though. But we're
not trying to emulate the Grand Hyatt. Bottom line, it's important to figure out if
we're the right caterer
for your job or not!!
100 +/- mile radius from
Denville, NJ is the typical comfort zone for dragging the trailer around...but longer trips
won't be ruled out. (Many other factors to consider,
including cost, logistics, insurance, taxes, etc). I've done jobs in
Killington, VT, near Hunter Mt Ski Resort, NY, Hamden CT, Pocono's, PA, and
outskirts of Albany, NY..
The "Assistants" I hire come from a pool of friends, classically trained Chefs, and other food service professionals, each of which has his/her own specialties and strengths. I draw upon those strengths by pulling together unique combinations of crew members to best support your event. The business does not yet support full-timers, but we're getting there. At this stage of the game, crew have been groomed to run jobs without me. I'll go on the more complex jobs requiring the heavier duty towing, while the B team runs a simpler job locally. It's no longer a guarantee that Eddie will actually be present at your job. My helpers are part of my extended family, and we all take the job because we really do enjoy what we do. In the 2009 Season, I placed a Craigslist ad and hired a bunch of higher-end food service professionals to augment the team.
My operation is small, but I'm trying to grow it slowly AND smartly. A major milestone was reached in the summer of 2009 with the purchase of a second towing vehicle, a (used) 2003 Ford E350 Cargo van. This truck eases the logistical coordination of concurrent events, and allows us to service more customers. Four cargo trailers and four pig roasters now currently support the operation. (For more about the array of equipment, click "here"). The large equipment base not only supports more events, but also keeps us more versatile. We can run several smaller parties at once, or combine equipment to support huge events.
My operations are
currently based out of my home on a 1/5 Acre Property, which severely limits what I can do. Space constraints and zoning considerations
currently stifles me from building this "hobby" to the level at which I'd like
it to be, but I've been looking to make a real estate upgrade as soon as the
right place comes along (Larger Home with Outbuildings? Commercial
Property? TBD). ... A commercial kitchen and LOTS OF STORAGE &
PARKING would be Nice! As you peruse the menu pages,
you'll notice that my offerings require practically ZERO prep.
(Pigs, Large Whole Cuts of meat, Burgers/Dogs, Store-bought or Deli-Made Salads, Corn, Watermelon...)
I comply with the Board of Health because for a commercial event, food is never
actually prepared in my home. Since it all gets served on
single use products (Foil/Paper/Plastic), there's very minimal dishwashing (aside from a small handful
of tongs, knives or a Cooler)! I'm not thrilled about it,
but to comply, I use commercially available BBQ sauces and marinades. For larger events, I'll often partner with local delis and restaurants for actual food
preparations/handling. No
matter how it gets delivered, I bend over
backwards to serve food according to NJ State Safe Food-Handling Guidelines....
(I'm currently recognized by the NJ State Department of Health as a "NJ
State Certified Food Manager")....
The dream is to
establish an approved Commercial Kitchen/Facilities on a commercially zoned
lot, surrounded by an array of gas guzzling heavy apparatus. Big Commitment,
to say the least. I wish I could say that I have this already...but I don't.
All good things in all good time though. As you can imagine, it's sort of a big
decision to rent or buy commercial property, install a $270,000 Commercial
kitchen, or buy a multitude of $4,000 - $75,000 toys......for such a small time
business, which seems more like a hobby!!!
Can you say "Risk!" :-) See "fantasy.html"
for a further discussion on the dream...
Perhaps more of a reality is that my operation will remain at or near it's current state until I can retire (in 2018). (My Engineering job is just too damned lucrative to abandon). The intent would be to take small "baby steps", expand only as necessary, and figure out how to co-exist with it for another 9 years. I hope this will become an excellent "retirement" activity.... But the business only wants to get larger, so I might get rapidly sucked into bigger things too.
A frequent thought: Don't be surprised if I liquidate this entire mound of friggin' equipment next weekend :-) Pardon the pun, but "This Business is No Picnic"!
Please Call (973) 627-2722 to Discuss Your Event. Usually 6pm-10pm, Weeknights. Please leave a Message otherwise. Also be sure to mention the potential date(s), headcount, location, and the nature of the event. Thanks!