Be careful of what you wish for. You may get it. Take an email friend who has recently stumbled into a “good news, bad news” situation. Eric’s deli debones and stuffs chickens to the tune of about 75 chickens per week. They became so popular that an order cam in for a few more than the 75 Eric is prepared, and used to creating. Actually, the order called for 4825 more chickens on a regular basis, every 25 days. Now this is not your normal request, however, in many instances that’s how success hits. Eric wanted to know if I had any suggestions on how to handle the situation as he cannot find anyone to sub the work out to.
Here are the ten tips I would use to fill the order.
1). Talk to the potential client and inquire as to how many chickens they will need over the next year.
2). Ask if they will enter into a contract agreement where they will commit to a guaranteed number of chickens if the price is acceptable.
3) Find a catering or community kitchen that will allow you to do a part time lease program. In
4). Calculate the amount of time it takes to bone a chicken. I presume 15 minutes per chicken is a fair deboning time for a qualified chef. That calculates to 85 man hours to debone the chickens.
5). Cost out the actual product without the labor.
6). Speak to your current employees to decide if they want to work the project or train others to assist.
7). Find a supplier that can guarantee 5000 chickens a month and negotiate a fair and equitable price that he will hold for the length of the contract you will be getting from the customer.
8). Research the cost of a refrigerator truck, freezer truck or new freezer or walk-in.
9). Complete the contract with the customer. Have it reviewed by your lawyer. Take the contract to your local bank and see if they will loan money on the contract. If they won’t, go to the chicken vendor and ask if he will give you terms on the first delivery. Tell the customer that you need 50% of the bill paid in advance as you are not financing his business.
10). And, finally, begin by holding the chicken by it’s legs, stick your knife, carefully, into the breast and follow the bone down towards the back without breaking the skin…