I sat down with Marc Gaskins (https://x.com/OvenPusher) of Event Kitchens to discuss his $337k/year event rental business in Charleston, South Carolina. Marc noticed caterers needed quality equipment and turned that opportunity into a thriving business. We explored how a bar fire led to community support, becoming a turning point. We also discussed the value of patient growth versus rapid scaling. Marc explained the unit economics of renting convection ovens, the benefits of a niche focus on caterers, and his warehouse hacking real estate strategy. He also shared why he's relied on organic growth and his future interests. This episode offers actionable insights for starting an event rental business.
Timestamps below. Enjoy!
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00:00 Highlights
00:34 The Beginning of Squeeze Bar
01:18 First Equipment Purchases
02:18 The Bar Burns Down
02:42 Community Support and Business Growth
04:44 Competitor Exits the Market
06:17 Slow and Steady Growth
08:38 Unit Economics of Rental Items
17:31 Equipment Insights and Investment Strategies
18:21 Expanding Beyond Charleston
19:22 Organic Marketing and Customer Relationships
20:47 Catering to Caterers: Business Operations
22:03 Scaling and Maintenance Opportunities
24:11 Exploring New Business Ideas
25:58 Starting Fresh in a New Market
29:05 Challenges and Rewards of the Business
30:45 Team and Facilities Overview
34:24 Financials and Final Thoughts
