OVERVIEW:

"Eddie's Portable Pig-Out" remains in a perpetual state of being a "sideline".    Although I'm extremely fortunate to have very cool little operation...it's more a "hobby" than a "business".   Or maybe even a big "Experiment".   My goal has been, and always was to have fun!

There's only so much I can do with the catering biz, if it is to be kept as a "part time" operation.    My full time employment as an Engineer is just too damned lucrative to walk away from (for now anyway).    I'm absolutely Blessed to have such a good job, which allows me to have my "excesses" (such as this catering hobby).     I have about 11 years till retirement, when it is entirely possible that EPPO will become my primary focus.   

For now, my plan is to take "Baby Steps" with the catering business.    I'm satisfied with just keeping it running smoothly, having some "fun", and showing some "growth".          Equipment investments are made if 1.) It makes catering easier to accomplish thereby making my life easier in some way.  2.) It makes me more money, which keeps the whole thing afloat. 3.) Improves my general professionalism.   Last thing I want to do is be embarrassed.  

My approach is relatively low risk....I've seen the food industry swallow people whole, and I'm really trying not to be another statistic..  

I must admit when I started this venture, I had a certain vision.     I have not achieved it.   Not even close.   Like almost any project, you start out with a Vision, you get underway, All sorts of Dynamic "reality" Factors influence the project, and what turns out at the other end is usually a bit different than what you hoped to achieve.   This isn't necessarily a bad thing...it's just how it is.  In my case, I'm proud of the accomplishments.     I'm proud that I did *something*.   In this day and age, it's all to easy to do NOTHING.   Remember, I did achieve my primary objective:  FUN!    

Below I discuss the vision a little bit.     

THE GIG:

*The Operation will be stable enough to employ several full time and part time members, year round..with an array of summer hires and interns.    Among them will be Highly trained Chefs (who know food better than me, and can manage upscale menus), the full array of kitchen support staff, and a full compliment of "support" staff to include Secretaries, Drivers, Mechanics, Logisticians.

*There will be a full workshop/maintenance area inside too, to build/modify catering equipment and keep things running.    This separate area will house building maintenance supplies, cleaners, chemicals.   Besides vehicle maintenance equipment, I see full metal fabrication capabilities (MIG/TIG welding for BBQ & Grill fabrication, Repair, Stainless Steel Modification).  Breaks, Grinders, Sandblasting equipment, Air Compressor. Etc.     

*A small video studio will be included.   Ever see "American Chopper" or "The Food Channel"?      I honestly think that my mobile catering operation can be very interesting as some sort of reality show.   Lots of high pressure, time constraints, and drama plays out regularly here.      Perhaps some sort of revenue can be generated from instructional videos.

*Of course a pretty high-tech office is mandatory, being the computer geek, info-junkie that I am. (CAD/E to design everything, WEB site, etc.). All the usual stuff: Copy Machines, fax machines, scanners, etc... Sales, coordination on all levels will be done electronically. (You can bet that the mobile units will be able to "dial In" to check E-mail, retrieve recipes, get supplier information).

*The building will have a full bathroom with shower, and a 4-5 bed bedroom as the crew's temporary living quarters. (In case we need to get on the road at a weird hour...) Of course a locker area, also for crew.   I'd even consider having crew members take up permanent residence in the building, for security reasons.

*There will be two custom built full-sized tractor-trailers outside.   These will be the low-to-the-ground type Moving van trailers with roll-out ramps for rolling heavy equipment. One will be a fully equipped mobile commercial kitchen for special events (outfitted similarly to the permanent kitchen, mobile communications), the other will be support equipment such as: Tables/Chairs for upwards of 500ppl, Massive Frame Tent canopies to cover serving and eating areas.  If the operation is successful, perhaps additional mobile commercial kitchen units will be added, to support concurrent events.

*EDDIE'S PORTABLE PIG-OUT will be able to handle a wide array of events...concurrently. Cross-country concert tours will be a top priority, Movie Crew shoots will be a second priority. Filling in with corporate picnics, weddings... and whatever other weird event that seems like it'll be fun to run. Eddie's Portable Pig-Out will also be poised to respond to Natural Disasters on the Eastern Seaboard.

*Side ventures housed under the same roof:

*"Eddie's Portable Pig-Out" Merchandise, including aprons, hats, T-shirts, videos, cookbooks......all available through the web site. We can have some fun with that!

*"Eddie's Portable Pig-Out" personally designed culinary equipment. (Perhaps an off-season source of revenue). Put my engineering degree to work.

*"Eddie's Portable Pig-Out" Homemade BBQ Sauces, mustards, hot sauces. (Perhaps an off-season source of revenue)

*I also envision a "weird" support unit, used only for very special occasions: This is to include, but is not limited too: lighting systems, sound systems, multimedia projection systems, mobile bizarre art, and comfy living room furniture (delivered to locations just for effect!)...all of which can be set up and add to a really unique backyard party scene....a scene that only fellow Deadheads would appreciate :-)

*As a community service, my operation will take on a few handicapped people, retired people...and a good helping of local troubled youth (because I'm one of them still :-). I foresee some sort of apprenticeship relationship with the Morris County Vo-Tech or other local area High Schools.

*I know Eddie's Portable Pig-Out has to be a group effort. Motivated, quality employees will be key. I envision profit-sharing arrangements to give them personal stake in our success.

___

Anyway, you get the drift.   A far bigger, more professional operation than what I have now.    Well, we can dream, can't we....   Who knows.   Maybe it'll happen someday!   Maybe it won't.   Whatever....as long as I'm having fun, I consider this a complete success, whether I'm cooking a hotdog for a friend, or serving 1000 people. 

EDDIE