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moose
Starting Member
48 Posts |
 Posted - 01/21/2008 : 18:37:58
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| I am just starting a bbq business. I am about done with my trailer. My question is when going somewhere to vend. how much meat should I have ready. The catering part I do good on. I have never vended before. |
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chuckbqn
Member
USA
1651 Posts |
Posted - 01/21/2008 : 20:16:07
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I may not be much help here but I would think you need to scope out the place your are vending at and see if you can get an idea of the people flow in the area and times you can be there will also make a difference on food
chuckthemillerman |
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downyonderbbq
Member
USA
225 Posts |
Posted - 01/21/2008 : 21:31:10
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The general rule of thumb we go by when we roadside cater is one pound of meat per person plus a good heaping of sides. Sure you may have a little more some times but wse have made good profit using this table.
Flames rollin and thin blue smoke |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 01/22/2008 : 06:10:14
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WHERE DO YOU PLAN TO VEND..ROADSIDE? FESTIVAL? OTHER? I HAVE EXPERIENCE FOR FESTIVALS .ALL DEPENDS ON SO MANY VARIABLES THAT THERE IS SELDOME ONE SET OF RULES..BEST TO START BELOW EXPECTATIONS..SELL OUT AND COME BACK SECOND TIME WITH THE ACTUAL EXPERIENCE NOTED IN A DIARY .. WEATHER IS ALWAYS THE JOKER IN THE DECK .. DO YOU HAVE BACK UP PLAN ? 
love ya ...billy |
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shadetreebbq
Member
USA
3341 Posts |
Posted - 01/22/2008 : 07:03:25
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See if you can find out who may have done these events in the past.Who else is vending other foods?See what past attendance was for this event.
Danny,
Lang 84 deluxe w/warmer and grill.
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n/a
deleted
9492 Posts |
Posted - 01/22/2008 : 07:28:05
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quote:
Originally posted by downyonderbbq
The general rule of thumb we go by when we roadside cater is one pound of meat per person plus a good heaping of sides. Sure you may have a little more some times but wse have made good profit using this table.
Flames rollin and thin blue smoke
you give one pound of meat AND heaping sides.. how much you charging.. that's way too much food in my opinion, unless you wanted to get on The Biggest Loser show or co-star in a Valerie Bertinelli commericial
Bob
BBQ Capital of the World, Lindenhurst,NY
FBA Member-KCBS Member-CBJ#9312
Research Analyst, Creepy Foil Division, Alquea Aluminium
Professor of Dazzology
PH.D- Lamb Brinology
CMDR: Arctic Avian Arial Armada.. born to bomb warm weather abodes
Denizen of the Big Spare Rib, formerly known as the Big Apple
Inventor/Distributor of the North of the Mason Dixon Line to South of the Mason Dixon Line Slow Talker, Slow Hearer, Translator
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moose
Starting Member
48 Posts |
Posted - 01/22/2008 : 20:02:39
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| Vending at fairs and festivals along with catering is what we want to do. I am sure there is a learning curve.But that is just part of it.Learning all the info I can beforehand is what I am trying to do. Thanks for all the help. The people on this forum are the most helpful I have found.You guys should be proud. |
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downyonderbbq
Member
USA
225 Posts |
Posted - 01/22/2008 : 23:21:38
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We'll Bobberqer I may be on the biggest loser show or maybe on your tv one day but to us its not all about the money at $12.00 a plate it depends on how you look at it. I love to que and love to see the looks of enjoyment on the faces of people I cook for. To me I want folks to have quanity for the food, I hate going places for que and pay out rages prices for a little que and leaving not full. So If you want to come pay me a visit at one of our BBQ cookoffs or when we vend then feel welcome. I run my bussiness my way and if you dont like it then dont comment. I havent had any complaints yet, and Ive made good profit.......DYBBQ
Flames rollin and thin blue smoke |
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n/a
deleted
9492 Posts |
Posted - 01/23/2008 : 05:42:39
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I seriously doubt you "make" money givin a pound a meat on your sammys AND heaping sides. I also seriously doubt that you can even fit a pound a meat on a sandwich roll... but that's your business.. This forum is pretty much a give and take situation.. people make comments, state their views, and as in most forums , there is usually a back and forth dialogue on another person's comments.. I guess you don't like to have your way of doing things commented on, so I'll just refrain from commenting on any further posting you make. I'll keep my attitude up here, you got nuttin worry about on that account. nice talkin to ya, and have a nice day
and btw The Big Loser is a TV show about people losing weight, just in case you didnt know
Bob
BBQ Capital of the World, Lindenhurst,NY
FBA Member-KCBS Member-CBJ#9312
Research Analyst, Creepy Foil Division, Alquea Aluminium
Professor of Dazzology
PH.D- Lamb Brinology
CMDR: Arctic Avian Arial Armada.. born to bomb warm weather abodes
Denizen of the Big Spare Rib, formerly known as the Big Apple
Inventor/Distributor of the North of the Mason Dixon Line to South of the Mason Dixon Line Slow Talker, Slow Hearer, Translator
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downyonderbbq
Member
USA
225 Posts |
Posted - 01/24/2008 : 00:13:59
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Ok so youre right I may be overboard on the comments with you and my appoligies to you Im sorry, but I never said I put a pound of meat on bread or dont remember commenting that I even served sandwiches, What I said is that we give a pound of meat and a large servings of sides. Most folks fill up on the sides and then go after the meat. This is the way I was taught to do it when I learned the BBQ bussiness. It wasnt the price per pound, it was the quanity of the meat and sides that brought customers back. My wifes family has 4 BBQ resturaunts in Texas, Houston to be exact. And if you walk in and get a Idaho potato all the way youre not gonna be able to close the lid, I will guarantee you will walk out full and sleepy and wont have spent that much for a good meal. But the comments I always heard from their customers is that there was always to much food for the price. So this is how we do it. If you came to our road side stand and we were doing an all you can eat for 13.75 per person, I wouldnt worry to much. I guess it all depends on what your paying for meat by the pound. We get our meat for 1/2 of what you might buy it at retail for, with family in the meat bussiness its has its up and downs. But the best example I can give you is that where we live is that a rack of spare ribs is $10.00 to 11.50, but we are buying for 3.75 to 5.25 per rack. As for ribeyes, retail here is 7.25 to 8.65 per pound- we pay less than 2.75 per pound.
And as for the biggest loser program I have no idea of what its about, I dont get to see the tv to much, Im working all the time to get or Rub and Spice company off the ground and updating forums on our site. And if Im not doing that then Im working from 7am to late at night repairing hydronic boilers or furnaces to keep the old folks warm and plumbing
Flames rollin and thin blue smoke |
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Twisted Pig
Member
USA
414 Posts |
Posted - 01/24/2008 : 03:29:28
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| I would be willing to make the drive for the $2.75 ribeyes, where do I go? |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 01/24/2008 : 12:48:12
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as to vending prices .. I REMEMBER WHEN I USED TO VEND A PORK SANDWICH WEIGHING 12 OZ (10 OZ MEAT 2 0Z BUN) FOR $5.00 THE GUY NEXT DOOR SOLD HIS WEIGHING 3-4 OZ ON SAME BUN FOR $5.00 HE SOLD APPROX 200 TO 400 PER SHOW AND MADE GOOD MONEY .. I SOLD 1,000 OR MORE AND MADE SOME MONEY .. THE END OF THE STORY IS THIS... I AM STILL SELLING A GOOD VALUE SANDWICH AND THE OTHER GUY IS NO LONGER IN BUSINESS...  
love ya ...billy |
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downyonderbbq
Member
USA
225 Posts |
Posted - 01/24/2008 : 22:11:22
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So then Billybonesbbq let me ask, what is your thought on this? Is vending about the serving size for the price per pound or is it the amount of food you get for the price? What is your opinion?
Flames rollin and thin blue smoke |
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Bluegrass BBQ
Starting Member
USA
35 Posts |
Posted - 01/25/2008 : 02:17:05
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Downyonder, I think it is both but more importantly it is about the value the customer is getting for his money as well as you making a profit. You can charge to much for something as well as you can charge to little. I struggle with this all the time. You have to cover your costs and make a profit or why do it? No one area is the same. What may work in NJ wouldn't work here in WV. I can't buy my meat for what people in TX do so my cost basis is higher than theirs. I started 2 years ago selling a 4oz(meat) sandwich on a 3.5" bun for $4.00 and now I sell a
a 5oz.(meat) sandwich on 4.5" bun with coleslaw for $5.00. Include backed beans for $6.00. Sell a 3 rib dinner with beans and slaw for $8.00. 1/2 Chicken dinner with beans and slaw for $8.00 and a brisket
sandwich for $5.00. Plate for $6.00. Do I get rich no but I make money and people enjoy my food. Good health discussion. |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 01/25/2008 : 07:46:17
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ANSWER TO QUESTION .. BLUEGRASS HAS IT RIGHT .. THE "KEY" IS CUSTOMER PERCEPTION ..CUSTOMER PERCEPTION .. MEANING THAT A 12 OZ SANDWICH AT A COUNTRY CLUB MAY SEEM OFFENSIVE TO FOLKS USUALLY DIETING AND HEALTH CONCIOUS, PLAYING TENNIS .. BUT TAKE THOSE SAME FOLKS TO ONE OF NEW YORKS FAMOUS DELI'S AND THEY WOULD BE OFFENDED IF THEY ONLY GOT A 4 OZ SANDWICH .. CARNEGE DELI AND OTHERS HAVE MADE REPUTATIONS ON SELLING VERY LARGE OFFENSIVE (BUT DELICIOUS) SANDWICHES .. SO FINAL IS THIS .. KNOW YOUR AUDIANCE.. PRICE ACCORDINGLY .. CUSTOMER IS NOT GOING TO WEIGH YOUR SANDWICH BUT IF IT LIGHTEND HIS POCKET MORE THAN FILLS HIM UP ... HE PROBABLY WON'T BE BACK .. 
love ya ...billy |
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Bullhog
Member
USA
462 Posts |
Posted - 01/25/2008 : 12:17:32
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quote:
Originally posted by billybonesbbq
ANSWER TO QUESTION .. BLUEGRASS HAS IT RIGHT .. THE "KEY" IS CUSTOMER PERCEPTION ..CUSTOMER PERCEPTION .. MEANING THAT A 12 OZ SANDWICH AT A COUNTRY CLUB MAY SEEM OFFENSIVE TO FOLKS USUALLY DIETING AND HEALTH CONCIOUS, PLAYING TENNIS .. BUT TAKE THOSE SAME FOLKS TO ONE OF NEW YORKS FAMOUS DELI'S AND THEY WOULD BE OFFENDED IF THEY ONLY GOT A 4 OZ SANDWICH .. CARNEGE DELI AND OTHERS HAVE MADE REPUTATIONS ON SELLING VERY LARGE OFFENSIVE (BUT DELICIOUS) SANDWICHES .. SO FINAL IS THIS .. KNOW YOUR AUDIANCE.. PRICE ACCORDINGLY .. CUSTOMER IS NOT GOING TO WEIGH YOUR SANDWICH BUT IF IT LIGHTEND HIS POCKET MORE THAN FILLS HIM UP ... HE PROBABLY WON'T BE BACK ..
love ya ...billy
Good words there, my man, good words.
Bullhogs BBQ
Hendersonville, TN
"Never grab a pig by the horns!"
Stumps GF223 |
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