Funkydrummer
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- Joined
- Jan 30, 2013
- Location
- Los...
I have a gig coming up, feeding 500. The client came up with following menu:
Pork Ribs
Tri-tip
Chicken
Baked Beans
Coleslaw
Potato Salad
Grilled Veggies
Dirty Rice
Cornbread
I tried and failed to talk the client out of the ribs and tri-tip options. I suggested beef brisket and pulled pork. I even priced the 2 menus with a difference of $2k. No dice. They heard that my ribs are the bomb, and that’s what they want. The reason I suggested the changes was, logistically, I don’t want to cook ribs and tri-tip for 500. I now have to rent another smoker to make that happen. Of course I didn’t tell the client that. Anywho, how do you guys gently nudge a client away from certain pain in the rear menu items?
Pork Ribs
Tri-tip
Chicken
Baked Beans
Coleslaw
Potato Salad
Grilled Veggies
Dirty Rice
Cornbread
I tried and failed to talk the client out of the ribs and tri-tip options. I suggested beef brisket and pulled pork. I even priced the 2 menus with a difference of $2k. No dice. They heard that my ribs are the bomb, and that’s what they want. The reason I suggested the changes was, logistically, I don’t want to cook ribs and tri-tip for 500. I now have to rent another smoker to make that happen. Of course I didn’t tell the client that. Anywho, how do you guys gently nudge a client away from certain pain in the rear menu items?