I'm just now seeing this and I laughed because it's the same principle of my previous post about Skimpy bag Bob.Squiggle wrote:I agree, turnover is way more profitable than margin, i.e. Sell more small portions at a cheaper price than full slabs for bigger profit per sale. Working off Franks formula, if you sell 40 x 3 bone plates with $5 profit per sale it is way better than trying to sell 10 x full slabs with $20 profit per sale cause people are more likely to buy a small lunch for $10 than a big lunch for $40.
(The prices are more in line with Aussie prices but you should get what I'm saying. )
VERY good points Pete.Another lesson I'm learning is,at least down here,pulled pork is selling better than ribs.Pete Mazz wrote:Good money can be made selling pulled pork. Prices are cheap and you can hold and reheat with no problems. Nothing beats a good pulled pork sammy!
One way to do this, without an investor,is start small in your backyard.It'll give you time to learn ALL these things.Business side and cooking side.Mo Smoke wrote:Just another request for others to chime with their experiences in the Business of BBQ. Safetyharborredneck just did a big cook for a guy who supplied the meat and definitely got underpaid. In the end he didn't mind because He was happy for the experience and all, but still...it would have been an even better experience if he actually made enough money on the job to enjoy the business side as well.
We got some awesome Pitmasters on this site. Can't believe non of the guys here have a food truck, or does a good bit of catering.
I think it would be great to talk about both sides of the biz...the money.. and the food. I'm thinking about selling BBQ sandwiches at work..cooking is one thing.. but what about packaging? What works, what doesn't? How about Quantity of meat per sandwich? Do I sell rib sandwiches by weight or by the number of bones? What about Pulled pork and chicken? These are Just a few questions I have.
Even if you don't run a full business, share your biz experiences. Every bit helps.
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Selling at work everyday would be difficult I think. The best way to do that is to keep their interest. Sell it on Tuesday(Mondays people usually bring in weekend leftovers) and by Friday they might place an order for a rack or two over the weekend. And that is what you want. You want them to pre-order stuff. That's one way you don't have to guess at how much to cook that weekend.Mo Smoke wrote:Just another request for others to chime with their experiences in the Business of BBQ. Safetyharborredneck just did a big cook for a guy who supplied the meat and definitely got underpaid. In the end he didn't mind because He was happy for the experience and all, but still...it would have been an even better experience if he actually made enough money on the job to enjoy the business side as well.
We got some awesome Pitmasters on this site. Can't believe non of the guys here have a food truck, or does a good bit of catering.
I think it would be great to talk about both sides of the biz...the money.. and the food. I'm thinking about selling BBQ sandwiches at work..cooking is one thing.. but what about packaging? What works, what doesn't? How about Quantity of meat per sandwich? Do I sell rib sandwiches by weight or by the number of bones? What about Pulled pork and chicken? These are Just a few questions I have.
Even if you don't run a full business, share your biz experiences. Every bit helps.
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You know Roger, not everyone knows where Safety Harbor is. They might think your picture is at sunset since Tampa is on the West coast (Florida that is).SAFETYHARBORREDNECK wrote:^^^good advice^^^
Thanks for the input.
Picture is crack of dawn over Tampa Bay.
Enjoy your weekend fella's.and ladies...
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