Archive for Over the Gate Join in for a friendly chat over the gate about home and country matters. (Nominated Charity The British Heart Foundation)
 


       Over the Gate Forum Index -> Tipplers
bodger

Temorary events licences.

My temporary events licences came through from the local council yesterday. I'll be selling my cider on Fridays, Saturdays and Sundays on seven weekends starting on the 18th July.
I'm allowed up to ten licences in any one location per year, with a maximum of up to twenty one days in total and I intend using them to the full..

This year, I'll also be selling my GOS sausages and burgers. I'm hoping that the two will help sell each other and that cider and sausages will prove to be an irresistible combination.  
Toddy

Best of luck with it I suspect they'll sell well together.

I think you mentioned previously that you weren't allowed to sell fresh cooked food? but I wouldn't underestimate the power of smell….get the bbq going  

cheers,
Toddy
bodger

I've thought of having a few samples on the go.
welshboy

Maybe you could allow free  diy use of the bbq for  stuff  bought from you.
bodger

I have between 100 and 200 hundred customers every weekend, they'd be fighting over it and burning my charcoal.
Toddy

New sideline…..home made hardwood charcoal

M
Gareth

bodger wrote:
I have between 100 and 200 hundred customers every weekend, they'd be fighting over it and burning my charcoal.


Why will they be burning your charcoal?

None of the pubs or other venues around here, or elsewhere across the country supply free charcoal (but most of them will sell bags of ezi-lite charcoal to the punters).


brewer66

Best of luck, I'm sure you will do well, just don't over do it. Remember what the nurse said.  
sod

Here Bar B Que fund raisers are all the go outside supermarkets and markets
sapphire

thats great bodger!
bodger

We put the marquee up today, it will be up for the next seven weeks and then after that it will be free to a good home.
We've had it for over fifteen years and while it'll do the job this year, its definitely seen better days.



bodger

Well its









We've been open since ten this morning and I've already had two customers.









I'll let you know how happy I am with how things have gone after eight tonight.
Toddy

I hope it's a very successful weekend

M
bodger

We've been really busy for the last couple of hours, its turning into a very good day.
horace

Best of luck with the rest of the day
bodger

We've thoroughly enjoyed the day, met some nice people  who were interested in what we were doing and we also managed to claw back a bit of cash to boot.
bodger

Its been a lovely day here today, but compared with yesterday, we've hardly seen a soul.
Toddy

Ah, I thought with the weather and it being a Sunday that you might have been busier too.
Sod's law sometimes getting MOP's through the gate.

M
Yorkshire Geordie

Never fear - there's always another day. Maybe tomorrow will be    
I presume MOP = members of public - and they are always unpredictable.  
Martyn
bodger

We took  £130's today but more than three times that amount yesterday.
bodger

The second of our cider weekends starts at ten this morning We're very much at the mercy of the weather and how busy we'll be over the next three days depends on what it chucks at us.
bodger

We've had a really good day today on the first day of a four day licence, we've sold loads of cider from the gate. The only down side is that we've sold out of burgers and that the sausages wont last much longer. Selling out isn't a bad thing of course but the real downer is that we don't have any pigs to send in to replace them for months and months. We're victims of our own success.
Pilsbury

Can hugesy not supply you some? I know you want yo sell your own but if you can help out another business and keep up your gate sales then so much the better.
bodger

The problem is that both Graham and I are small producers and the only way that we have a chance of making things pay, is to be able to sell to the end user and to cut the middleman out.
welshboy

Or become the middleman  
Gareth

or plan ahead better!
Pilsbury

bodger wrote:
The problem is that both Graham and I are small producers and the only way that we have a chance of making things pay, is to be able to sell to the end user and to cut the middleman out.

yep,  but as it stands your not going to make any money of them when your sausages and burgers run out cos you wont be selling them.
If you continue to sell hughesy's alongside your cider until your next stock comes in you will continue to offer the combination that seems to work so well.
It's counter intuitive maybe but if you don't hsve burgers and sausages on offer the people who come to buy them and pick up a bottle or 2 of cider won't come..
sometimes providing the continuous service is worth break even on one part of it.
Just  a suggestion though and hope you continue to sell out often.
Next time charge 50p a pack more lol.
bodger

First of all, its far better to have empty freezers throughout the winter than full ones. Ours is very much a summer based enterprise, based on visiting holiday makers. Out of season the area is extremely quiet.

Gareth. Thanks for your usual friendly words of advice. This has been our first foray into selling our Gloucester Old Spot sausages and burgers, a complete step into the unknown. Just over three weeks ago, we had a thousand packs in our freezers and believed that we had sufficient stocks in place for the summer. As you know, only a true genius is able to account for the unaccountable. After our first season, we'll obviously have a much better idea of the likely demand for next year.

Having said that, ours is only an enjoyable, possibly profitable hobby and we're unlikely to fill our place with pigs, when the window for selling our produce is so small. Keeping livestock is very much a 365 day a year commitment and right now, we have our pig numbers at a manageable level.
You can obviously plan to have stock ready to cater for busy periods but animals aren't machines. They do get sick and they do fail to get in pig etc, etc.
As for selling someone else's produce? I'm sure that Graham and I feel exactly the same way, when I say that its quite simply not what we're about.
Tomorrow, I could quite easily travel to Chelford market and buy one of the huge cull sows that are sold there and drop it off at the abattoir on the way home. But it wouldn't be my pig. I wouldn't know how it had been fed or treated , whether it had been kept at free range or in a hell hole and worse still, I'd be conning my customers.
bodger

The first sale of the morning! two gallons of medium dry to a couple of holiday makers on their way home. Sent on their way with some complimentary duck eggs.
Pilsbury

Absoltly agree about the empty freezers over winter and if you made a profit then the job is done.
I always say if we sell out of jerky at shows thsn we hsve taken as much money as we could of and are happy,  not worry about the money we could of taken.
I understand about getting a cull sow not being yours or possible raised to your standards which is why I suggested hughesy.
If your happy with what you have achieved and made then raise a glass and know next year you can double the number of pigs and enjoy.
bodger

Nobody likes turning money away Tony and I certainly don't but we'll have a much better idea for next year.
Pilsbury

And that's just it,  a learnjng curve with better preparation next year having learnt from this year.
No point doing it if you don't enjoy it and it's clear you do.
bodger

Its piddling down right now and I've only had one customer since the early bird this morning.
Pilsbury

And that's just it,  a learnjng curve with better preparation next year having learnt from this year.
No point doing it if you don't enjoy it and it's clear you do.
bodger

if I'm truthful, its the keeping the pigs that I really enjoy but to continue, I've got to be able to sell what I produce. Selling the pork and sausages allows me to do it.
bodger

Another one of my cider selling weekends starts in a few minutes. After this one, there's just two more to go.
Lorrainelovesplants

Interesting postings here Bodger.  I only did one TEN and never again - just no footfall, BUT, doing shows and food fairs has been the way for me.  I literally only have a few boxes of bottles left out of 1800L.
Start of Sept we are aiming at 3000L for the coming year and this is as big as I need.
bodger

I've got a four day licence coming up for the bank holiday. A licence only costs me £21.00, that's whether I have one day or four. As you know, we live in a holiday area and we're on the main route down to the beach, so doing it this way works really well for us.
Pitch fees at shows can be quite expensive and at some events, you're also expected to stump up the licence fee as well.
bodger

This is our penultimate cider weekend. Yesterday we sold a lot of cider but todays weather is putting off even the hardiest of cider pilgrims. Just a gallon sold in the first hour. And its still raining.
bodger

Today sees the start of my last weekend of the summer selling cider. I've got the next four days to sell as much cider as I can and then that's it me done until next year. Thank goodness the weathers looking to be better than last weekend.
bodger

A busyish two days so far, we'll have to see how today goes. It might well be that folks pack up and go home ready for work and school for the kids next week.
Tomorrow will see me done selling cider until next year and I'm tempted to do something along the lines of a BOGOFF day in order to get rid of all my cider. Then the decks will be clear ready for the new stuff we'll be making this autumn.
Gareth

Do you still have Cider left over or did you BOGOF it?


If you have some left over it might be a good idea to mull it.

Christmas is just around the corner so to speak, and bottled & boxed mulled cider from local producers flew off the shelves around here from mid November onwards. Just about every local bar and pub had hot mulled cider on sale, but only one: Jurnets bar were prepping and mix their own blend from Delia's recipe

All of the others were pouring the (pre-mixed/made by the local producers) mulled cider from bottles into slow cookers and putting slices of lemons and oranges in it.

       Over the Gate Forum Index -> Tipplers
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum